Honey Cheesecake

This honey cheesecake is made with ginger nut biscuits base and extra-creamy, rich and super smooth filling sweetened with honey.

Course Dessert

Cuisine British

Keyword baked cheesecake, cheesecake, honey cheesecake, salted honey

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Chilling and cooling 6 hours

Total Time 7 hours 25 minutes

Servings people

Calories 577kcal

Author Anna Wierzbinska

Cost £7.50

Equipment

23cm (9 inch) springform cake tin
baking paper
2 mixing bowls
hand-held electric mixer or freestanding mixer with the paddle attachment
spatula

Ingredients

For the cheesecake base:

280 g ginger nut biscuits* crushed into crumbs
90 g unsalted butter melted

For the filling:

900 g full-fat cream cheese room temperature
170 ml runny honey
2 tablespoon cornflour
3 large eggs room temperature
1 tsp vanilla extract
1 teaspoon vanilla bean paste optional
150 ml soured cream* optional, read the recipe notes

For the topping:

150 ml runny honey
2 tablespoon double/ heavy cream
150 ml soured cream
1-2 teaspoon flaky sea salt

Metric - US Customary

Instructions

Preheat the oven to 160°C (140°C fan). Lightly grease the baking tin and line the bottom and the sides of it with the baking paper, leaving plenty of overhang.

To make the crust:

Using the food processor, whizz the biscuits into fine crumbs. You can also place the biscuits into a plastic zip-lock style bag and use the rolling pin to crush them. Tranfer the biscuits crumbs into a bowl, and mix with the melted butter until the texture resembles the wet sand. Transfer to the baking tin and pressfirmly into the bottom and the sides of the baking tin. Place in the oven and bake for 10 minutes. Remove from the oven and set aside, while you prepare the filling.

To make the honey cheesecake filling:

Place the room temperature cream cheese in a bowl of an electric mixer or a freestanding mixer with the paddle attachemt and beat until smooth, no longer than 30 seconds on medium-low speed. Add honey and cornflour and mix again to combine, about 10 seconds. Add the beaten eggs with vanilla, in three additions, mixing no longer than 5-10 seconds between each addition. (If using blocks of cream cheese, you will also add the soured cream at this stage, see recipe notes). Scrape the bottom and the sides of the bowl as and when needed.
Pour the cheesecake batter into the baking tin with the crust. Bake the cheesecake for 1 hour. The top of the cheesecake should be very light golden brown, and it should jiggle slightly when you shake the pan. When the baking time is over, turn the oven off, but leave the cheesecake inside, for an hour, with the oven door ajar/ opened a little bit.
Remove the cheesecake from the oven, and transfer it to the fridge for at least 5 hours, or overnight. When it's ready, remove it from the baking tin. Top the cheesecake with soured cream and the salted honey mixture, slice and enjoy!

To make the salted honey topping:

Put the honey and 1 tablespoon of water and few drops of the lemon juice in a small saucepan and stir it well to combine together. Put the saucepan over a medium heat and keep stirring the mixture until small bubbles will start appearing on the surface. Stop stirring the mixture, but keep cooking it while swirling the pan until the honey turns golden brown and smells caramelised. Take the mixture off the heat and add 2 tablespoon of double cream. Stir in the salt and allow the mixture to cool.

Video

Notes

* Biscuits - You can use any type of sweet biscuits to make the crust.

* Cream cheese - The cream cheese that we get in the UK and some parts of Europe is slightly different to the US version. It is softer than block cream cheese. Because of that, there is no need to add soured cream to thin out the cheesecake batter. If you are based in the US or Australia, where the cream cheese is sold in blocks, add 150 ml/ g of room temperature soured cream to the batter after beating in the eggs.

* Soured cream - If using block cream cheese, add soured cream to the cheesecake batter to thin it out. You can also use 5% Greek yogurt instead.

Storage and freezing instructions:

Sore any leftovers in the cake container in the fridge for up to 5 days. You can also store the cheesecake in the springform baking tin, covered with some kitchen foil on top.

Honey cheesecake is also suitable for freezing (without the soured cream and salted honey drizzle) for up to a month. To freeze, wrap the cooled cheesecake in a double layer of clingfilm and place in the freezer-friendly container. Thaw in the fridge overnight.

Nutrition