Once the crust is done baking, start the cheesecake batter. Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl and add in the sugar. Beat for 1 minute on high. Scrape the bowl.
32 oz Cream cheese, 1 cup White granulated sugar
Add in sour cream, honey, salt, and vanilla. Mix on high until creamy. Add in the eggs on low speed one a time. Mix until just combined.
½ cup Sour cream, ⅓ cup Local Hive™ Honey Washington Raspberry Honey, ½ teaspoon Salt, 1 teaspoon Pure vanilla extract, 4 Large eggs
Pour the cheesecake batter on top of the crust.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust. Bake for 60-80 minutes. Bake until the edges are set and the middle has a slight jiggle. Once it is done baking, turn off the oven, prop the oven door open slightly, and let it sit for 30 minutes.
Transfer the cheesecake to a wire rack to cool completely. Then, cover and chill for 6 hours or overnight.
Take the springform pan and the parchment circle off the cheesecake. Top the cheesecake with fresh raspberries and drizzle honey on top.
Fresh raspberries, Local Hive™ Honey Washington Raspberry Honey