Ingredients
Crust:
7 whole graham crackers
1 1/4 cups walnuts, toasted
4 tablespoons butter or margarine, melted
1 teaspoon lemon zest
Filling:
2 packages (8 ounces each) cream cheese, softened
4 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons lemon zest
1/4 cup sour cream
2 large eggs
Topping:
1 jar (11 1/4 ounces) lemon curd
4 lemon slices
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°
Crust:
Chop graham crackers in food processor. Add nuts and process until coarsely chopped. Mix in butter and lemon zest, blending until crumbs are moistened.
Press crumb mixture onto bottom of a 9-inch springform pan. Bake about 10 minutes until set. Remove to rack. Leave oven on at 350°.
Filling:
In a large bowl beat cream cheese, honey and lemon zest until smooth. Beat in sour cream. Add eggs, beating until combined.
Pour filling into crust. Bake about 50 minutes until center moves slightly. Transfer cake to rack. Cool.
Topping:
In a bowl beat lemon curd. Spoon lemon curd in circles on top of the warm cake.
Refrigerate uncovered overnight. To serve, release pan sides. Garnish cake with lemon slices. Top with whipped cream, if desired.
Crust:
Chop graham crackers in food processor. Add nuts and process until coarsely chopped. Mix in butter and lemon zest, blending until crumbs are moistened.
Press crumb mixture onto bottom of a 9-inch springform pan. Bake about 10 minutes until set. Remove to rack. Leave oven on at 350°.
Filling:
In a large bowl beat cream cheese, honey and lemon zest until smooth. Beat in sour cream. Add eggs, beating until combined.
Pour filling into crust. Bake about 50 minutes until center moves slightly. Transfer cake to rack. Cool.
Topping:
In a bowl beat lemon curd. Spoon lemon curd in circles on top of the warm cake.
Refrigerate uncovered overnight. To serve, release pan sides. Garnish cake with lemon slices. Top with whipped cream, if desired.
