Honey Cheesecake

Graham Cracker Crust:

1. Preheat the oven to 350°F and prepare a 9 or 10-inch springform pan with non-stick baking spray.
2. In a large mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl and mix until the butter until a wet sand-like texture is achieved.
3. Add the crust mixture into pan and press it down evenly on the bottom and halfway up the side of the pan. Use a flat bottom glass or measuring cup to press down firmly or else the crust will crumble.
4. Bake for 10 minutes and then remove the crust from oven and allow to fully cool to room temperature before using. Once cooled, tightly wrap the bottom of the pan in two layers of tin foil.

Honey Cheesecake:

1.On the stove or in the microwave, bring 4 cups of water to a boil and set aside. This will be used as a steam bath for the cheesecake.
2. With an electric hand mixer or a stand mixer fitted with the paddle attachment blend the cream cheese, BeeMaid Honey, and salt on medium speed until fully combined and smooth. This should take approximately 2-3 minutes.
3. Add in the eggs, one at a time, scraping down the bowl after each addition.
4. Add in the vanilla extract and mix again on medium speed for another 2 minutes.
5. Measure in the cornstarch and combine at low speed for 30-45 seconds. Pour the honey cheesecake batter into the fully cooled crust and tap the pan against a countertop to pop any air bubbles in the batter.

6.Place the tinfoil-wrapped pan into a 12-14″ pan, then pour the boiling water into the outer pan until it reaches about halfway up the cheesecake pan. This is the water bath. Gently place the pans in the preheated oven and bake for 1 hour.
7. After the 1 hour mark, turn the oven off, and use a wooden spoon to prop the oven door open and allow the cheesecake to gradually cool in the oven for 1 hour.
8. Carefully remove the cheesecake from the outer pan and discard the foil. Cool the cheesecake on the countertop for another hour.
9. Cover the cheesecake with plastic wrap and transfer it to the refrigerator to cool for at least 6 hours or preferably overnight.

Topping:

1.When ready to serve the cheesecake, spread the sour cream over the top, drizzle on the BeeMaid Honey, and sprinkle on the salt. Enjoy! Store leftover cheesecake in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.