“Sugar….ah, honey, honey!” Liven up your favorite summer desserts with Golden Blossom Honey, the 100% pure and natural U.S. honey that has been the sweet choice for many Americans for four generations. Made entirely by honeybees from the US, Golden Blossom Honey‘s signature patented blend is composed of three flowers—extra-white clover, sage buckwheat and orange blossom. The result: A distinct flavor, color and fragrance possessed by no other brand.
Lemon Cheesecake Recipe
7 whole graham crackers
1 1/4 cups walnuts, toasted
4 tablespoons butter or margarine, melted
1 teaspoon lemon zest
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
1 jar (11 1/4 ounces) lemon curd
4 lemon slices
Preheat oven to 350°
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°.
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.
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.
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