This recipe has been adapted for honey from Bon Appetit. It is positively delicious and well worth the effort. The effort is not substantial. It is, however, for a more experienced cook who is comfortable with making a custard. As many of you know, I used to own a restaurant and am very comfortable making custards over an open flame. If you are not, use the method described in the recipe. Most of the labor is involved with the assembly.
This is an old favorite of ours. The individual cheesecakes pack wonderfully in school lunch boxes.
You may also take this same filling recipe and pour it into a 9 inch graham cracker crust. Bake for closer to 30″ until filling is set. Top with fresh fruit or pie filling.