Active time: 25 min Start to finish: 4 hr (includes chilling)
Recipe information
Yield
Makes 25 (1 1/2-inch) squares
Ingredients
6 (4 3/4- by 2 1/2-inch) graham crackers
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 large egg
2 tablespoons milk
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 cup mild honey
Preparation
Step 1
Preheat oven to 325ºF.
Step 2
Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt. Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
Step 3
Bake in middle of oven 10 minutes, then cool 5 minutes.
Step 4
Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor. Add honey and blend filling well.
Step 5
Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes. Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut into squares.
