Date-and-Honey Cheesecake

1. 1

   Crust: Combine all ingredients.

2. 2

   Press about 3 cups of the crumb mixture firmly onto bottom of each of four 10-inch springform pans (or one springform pan for trial recipe).

3. 3

   Refrigerate while preparing filling.

4. 4

   Cheesecake: Place cream cheese, honey, flour, vanilla and almond extract in 20-qt.

5. 5

   bowl of mixer (or 6-qt.

6. 6

   bowl for trial recipe) fitted with paddle attachment.

7. 7

   Beat on medium speed 1 to 2 min.

8. 8

   or until well blended, stopping occasionally to scrape side of bowl.

9. 9

   Add eggs, one at a time, mixing on low speed after each addition just until blended.

10. 10

    Add yogurt; mix on low speed just until combined.

11. 11

    Fold in dates and raisins.

12. 12

    Pour about 1-3/4 qt.

13. 13

    of batter over each crust.

14. 14

    Place a full hotel pan, filled halfway with water, on bottom rack of preheated 275 degrees F-convection oven.

15. 15

    Place cheesecakes on rack 3 to 4 inches above water.

16. 16

    Bake 40 to 45 min.

17. 17

    or until centers are almost set.

18. 18

    Run small knife or metal spatula around rim of each pan to loosen cake.

19. 19

    Cool at least 2 hours.

20. 20

    Place marmalade in microwaveable bowl.

21. 21

    Microwave on HIGH just until marmalade is melted when stirred.

22. 22

    Spread marmalade evenly over cheesecakes.

23. 23

    Refrigerate several hours or overnight before removing rim of pan to serve.

No additional tips available.