Honey Cheesecake

Instructions

1. 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. 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. 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. 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. 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. 6

   Add the dry ingredients to the cream cheese mixture and beat until just combined.

   Tip: Don't overmix.

7. 7

   Pour the cheesecake batter into the prepared pan over the crust.

   Tip: Smooth the top with a spatula.

8. 8

   Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.

   Tip: Avoid overbaking.

9. 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. 10

    Once cooled, refrigerate for at least 4 hours or overnight.

    Tip: This will help the cheesecake set properly.

11. 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. 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.