Ingredients Quantity of Ingredients (kg)
Whole Eggs (four eggs) 1
Salt 0.015
Sour Cream 0.3
Heavy Cream (40% fat) 0.325
Cream Cheese 4.55
OSF Madagascar Vanilla Liquid 2x5122 (two tsp) 0.08
White Wheat Flour 0.2
Sugar 0.33
Honey 0.85



Preheat oven to 375°F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, two tablespoons of butter and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about eight minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Increase oven temperature to 500°F. In a large mixing bowl with an electric mixer, combine cream cheese, salt, sugar, cream, honey and vanilla and beat until light and creamy. Add the flour, then the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200°F and bake for 60 minutes. Transfer cake to a cooling rack and let cool completely