Honey Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This honey cheesecake tart is my go to dessert when I want something that tastes impressive but won't keep me in the kitchen all day. The whole thing comes together in just under an hour, and honestly, it's so simple that even if you're not a confident baker, you'll nail it. Honey is the star here, bringing natural sweetness and antimicrobial properties that make it wonderfully good for you too. The creamy filling paired with that buttery crust is pure bliss, and the best part is that you can use store bought pastry dough if you're short on time. It's the kind of dessert that makes people think you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gbutter
- 200 gall-purpose flour(sifted)
- 200 ggranulated sugar
- 4large eggs
- 150 mlhoney
- 400 gcream cheese
- 100 gunsalted butter
- 1 mLvanilla extract
- 5 gsalt
- 1pastry dough (homemade or store-bought)
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a convection oven for even baking.
- 2
Roll out the pastry dough and place it in a 23cm (9 inch) tart pan with a removable bottom.
Tip: Chill the pastry for 10 minutes to prevent shrinkage.
- 3
Line the pastry with parchment paper and fill with pie weights or dried beans.
Tip: Bake for 10 minutes to pre-cook the pastry.
- 4
In a large mixing bowl, beat the cream cheese until smooth.
Tip: Use a stand mixer or a hand mixer for easy blending.
- 5
Add the honey, granulated sugar, and vanilla extract to the cream cheese. Beat until well combined.
Tip: Scrape down the sides of the bowl for even mixing.
- 6
Beat in the eggs one at a time, followed by the unsalted butter.
Tip: Be careful not to overmix the batter.
- 7
Pour the cheesecake batter into the prepared pastry crust.
Tip: Smooth the top with a spatula for an even finish.
- 8
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking for a creamy texture.
- 9
Let the tart cool completely in the pan.
Tip: refrigerate for at least 2 hours for a firmer cheesecake.
- 10
Dust the tart with confectioners' sugar before serving.
Tip: Drizzle with honey for an extra touch of sweetness.
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