6 graham crackers ( 4 3/4- by 2 1/2-inch)
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 large eggs
2 tablespoons milk
2 teaspoons finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 cup mild honey
Preheat oven to 325ºF.
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.
Bake in middle of oven 10 minutes, then cool 5 minutes.
Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor.
Add honey and blend filling well.
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 1 1/2″ squares.
Serve with strawberries dusted with confectioner’s sugar. Yummy!!