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Serve with Coeur d'Alene Cellars No. 6 White.  To keep the cheesecake from cracking, run a knife between the crust and pan a few minutes after removing it from the oven.

2 tablespoons melted butter
1/4 cup finely ground walnuts
1/4 cup vanilla wafer crumbs
1 1/2 pounds cream cheese, at room temperature
3/4 cup, plus 2 tablespoons, honey, divided

3 eggs, at room temperature
1/4 cup heavy cream
2 tespoons vanilla extract
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon salt

Brush inside of 8 or 9-inch springform pan with melted butter.  Mix walnuts and cookie crumbs in small bowl and spread evenly in the pan, coating bottom and most of sides.

Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl's sides occasionally, about 3 minutes.

Beat in eggs one at a time, then beat in cream and vanilla.  Beat in flour, cinnamon and salt.  pour into crust.

Bake at 325 degrees for about 1 hour and 10 minutes or untiL

llightly browned and a little puffed.  Cheesecake will jiggle in the center but will set as it cools.  Cool on a wire rack 2 hours.  Cover and refrigerate.  To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired.  Serves 10 to 12.

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