Honey Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Honey Cheesecake is a delicious dessert that combines cream cheese, honey and butter with a graham cracker crust base. The recipe features eggs, sugar, flour and baking powder to create a light, fluffy texture. With just 20 minutes of preparation and 35 minutes in the oven, this cheesecake suits anyone looking for a straightforward dessert that delivers impressive results in minimal time.
Ella x
Ingredients
- 250 ggraham cracker crust
- 120 ghoney(use high-quality, pure honey)
- 180 gunsalted butter(softened)
- 300 ggranulated sugar
- 4large eggs
- 300 gcream cheese(softened)
- 150 gall-purpose flour(plain flour)
- 10 gbaking powder
- 5 gsalt
- 100 ghoney syrup (optional)(for extra flavor and moisture)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Prepare the crust by mixing together graham cracker crumbs, butter, and a pinch of salt until well combined. Press the mixture into the bottom of a 23cm springform pan.
Tip: Use a light touch to avoid compacting the crust.
- 2
In a medium saucepan, combine honey, sugar, and 50g of water. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Tip: This will create a rich honey syrup.
- 3
In a large mixing bowl, beat the cream cheese until smooth. Add eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl occasionally.
- 4
Gradually add the honey syrup to the cream cheese mixture, beating until well combined.
Tip: Don't worry if it looks a bit lumpy at this stage.
- 5
In a separate bowl, whisk together flour, baking powder, and a pinch of salt.
Tip: Use a light touch to avoid developing the gluten.
- 6
Add the dry ingredients to the cream cheese mixture and beat until just combined.
Tip: Don't overmix.
- 7
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Smooth the top with a spatula.
- 8
Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
Tip: Avoid overbaking.
- 9
Remove from the oven and let cool completely in the pan.
Tip: Don't try to remove it until it's cooled completely.
- 10
Once cooled, refrigerate for at least 4 hours or overnight.
Tip: This will help the cheesecake set properly.
- 11
Release the springform pan sides and slice the cheesecake into 6 equal pieces.
Tip: Serve chilled, garnished with fresh fruit or a drizzle of honey syrup if desired.
- 12
If desired, drizzle with honey syrup for an extra boost of flavor and moisture.
Tip: Store in an airtight container in the refrigerator for up to 5 days.
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