Found in SL May 2023 here
Crust
2 cups cinnamon graham cracker crumbs (from 14 graham cracker sheets)
1/2 cup salted butter
1/4 cup light brown sugar
Filling
1 cup honey
1 1/4 cups heavy whipping cream
3 8oz pkg cream cheese, at room temperature
1/4 cup sour cream
1 Tbsp fresh lemon juice (from 1 lemon)
Additional Ingredient
Tupelo honey (optional)
Coat a 9-inch springform pan with cooking spray.
Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined. Press into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.
Bring honey to a boil in a medium saucepan over medium. Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes. Remove from heat. Let cool to room temperature, about 1 hour.
Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds. Fold in whipped cream.
Spoon mixture into chilled Crust. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold; drizzle with tupelo honey, if desired.
2 cups cinnamon graham cracker crumbs (from 14 graham cracker sheets)
1/2 cup salted butter
1/4 cup light brown sugar
Filling
1 cup honey
1 1/4 cups heavy whipping cream
3 8oz pkg cream cheese, at room temperature
1/4 cup sour cream
1 Tbsp fresh lemon juice (from 1 lemon)
Additional Ingredient
Tupelo honey (optional)
Coat a 9-inch springform pan with cooking spray.
Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined. Press into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.
Bring honey to a boil in a medium saucepan over medium. Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes. Remove from heat. Let cool to room temperature, about 1 hour.
Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds. Fold in whipped cream.
Spoon mixture into chilled Crust. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold; drizzle with tupelo honey, if desired.
No comments:
Post a Comment