This decadent honey cheesecake is a base of scrumptious graham crackers topped with a velvety and rich cheesecake, and to pull everything together, a nice drizzle of honey on top with a hidden surprise in it that will leave everyone who tastes it shocked of how good it tastes.
Honey CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers crumbs, finely ground – 2 ¼ cups
Unsalted butter, melted – 10 tablespoons
White granulated sugar – 5 tablespoons
- For The Filling
Cream cheese, softened – 32 ounces
3 eggs, at room temperature
2 egg yolks, at room temperature
White granulated sugar – ¾ cup
Heavy cream – ¾ cup
Sour cream – ¾ and ½ cup
Liquid honey – 1 cup
Vanilla sugar – 1 tabelspoon
Cornstarch – 1 tablespoon
Kosher salt – ½ teaspoon
- Start by preheating the oven to 350 F.
- Line up a 9 inches springform pan with some parchment paper, then grease it with some butter and place it aside.
- To prepare the crust, place the ground graham crackers into a large mixing bowl, then add to it the melted butter with sugar and mix them well until the mixture becomes crumbly.
- Transfer it to the greased baking pan then press it down until it covers the whole bottom.
- Transfer the crust into the oven then let it bake for 10 minutes. Once the time is up, place it aside, and let it cool down until it becomes at room temperature.
- Once the crust is cool down, wrap the bottom of the baking pan with 2 sheets of foil then place it aside.
- Preheat the oven again to 325 F.
- To prepare the filling, combine ¾ cup of heavy cream with ¾ cup of sour cream in a large mixing bowl, then beat them at a low speed until they become thick and creamy for 3 to 4 minutes.
- Add the vanilla sugar with 1/5 teaspoon of salt, ½ cup of honey, and granulated sugar to the bowl, then beat them again at low speed until the mixture becomes creamy for about 3 minutes.
- Sprinkle the cornstarch on top then stir the mixture until it’s well combined and doesn’t have any lumps.
- Spoon the filling on top of the crust then use the back of a spoon to smooth it down.
- Put the cheesecake pan in the middle of a deep roasting pan, then fill it halfway with boiling water.
- Gently place the cheesecake pan in the oven then let it bake for 1 hour 35 minutes.
- Once the time is up, test the cheesecake inserting a small fork or skewer in it and it should come out slightly clean. The cheesecake will be a little bit jiggly in the middle, that’s okay. It will harden in the middle when it cools down.
- Once the cheesecake is down, turn off the oven, then open the oven door slightly and leave it cracked until the cheesecake cools down for about 60 minutes.
- Once the time is up, gently remove the cheesecake from the roasting pan, then place it on the countertop and let it cool down further until it becomes at room temperature.
- Once the cheesecake is cooled down, gently wrap it with a plastic wrap then let it sit in the fridge overnight.
- To prepare the topping of the cheesecake, place a saucepan over low heat then stir in it ½ cup of honey, with ¼ teaspoon of salt then stir them until the salt dissolves completely.
- Place the honey aside until it cools down and it becomes at room temperature.
- Spread ½ cup of sour cream on top of the cheesecake, then drizzle the honey on top of it, and use a knife to make swirls in it.
- Serve your honey cheesecake as it is or with additional toppings of your choice and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Cholesterol 214.96mg 72%
- Sodium 500.66mg 21%
- Amount Per Serving% Daily Value *
- Potassium 187.96mg 6%
- Total Carbohydrate
- Dietary Fiber 0.19g 1%
- Sugars 32.27g
- Protein 8.58g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- To easily press down the crust into the cheesecake pan, press it down with bottom of a round glass jar.
- When mixing the filling, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the honey cheesecake to crack.
- It’s very important to allow the cheesecake to cool down in the oven for about 1 hour, and then let sit on the kitchen counter until it becomes at room temperature before you put it in the fridge, otherwise, it will crack.
How Can I Store Honey Cheesecake?
You can definitely store this honey cheesecake in the fridge for up to 3 days. If your cheesecake is already sliced, then you simply have to wrap the slices in a plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 2 months.
I highly recommend that you don’t leave the honey on top on if you want to freeze this cheesecake because it won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the honey on top gently before freezing them, then you can simply decorate them again with honey and some fruit slices when you want to serve them again. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
Can I Use Another Crust For The Honey Cheesecake?
If you don’t want to use the crust recipe that I used above if you simply don’t have time to make it, you can definitely feel free to use another crust of your choice instead.
Can I Use Cream Cheese Straight Out Of The Fridge For The Honey Cheesecake?
Absolutely not! What brings this cheesecake together is the cream cheese, so it is essential that pull the cream cheese out of the fridge and let it sit for 4 to 5 hours at least until it softens completely.
Salt! A surprising ingredient to be added to honey, but trust me when I say that it will taste incredible, and elevate your cheesecake from a simple honey cheesecake to a decadent, rich, and flavorful cheesecake!