Honey Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This honey Japanese cheesecake has become my go to dessert whenever I want something that looks fancy but doesn't require hours in the kitchen. The whole thing comes together in just 55 minutes from start to finish, and honestly, that's one of my favorite things about it. I love that honey brings natural sweetness along with its wonderful antibacterial properties, so you're getting a little extra goodness in every bite. The combination of fluffy cake, creamy texture, and those toasted sesame seeds on top makes people think you spent all day baking when really you just threw together some simple pantry staples. It's the kind of recipe that never fails me and always impresses.
Ella x
Ingredients
- 100ground almonds
- 50honey
- 150granulated sugar
- 100unsalted butter
- 4large eggs
- 200all-purpose flour
- 10baking powder
- 5salt
- 1vanilla extract
- 100white chocolate chips
- 20sesame seeds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the crust: In a bowl, mix the ground almonds, honey, sugar, and butter until well combined. Press the mixture into the bottom of a 20cm springform pan.
Tip: Use a gentle touch to avoid compacting the crust.
- 3
Bake the crust: Place the pan in the oven and bake for 15 minutes. Remove from the oven and let cool completely.
- 4
Prepare the cheesecake: In a separate bowl, whisk together the eggs, flour, baking powder, and salt. Add the vanilla extract and mix well.
Tip: Use room temperature ingredients for better texture.
- 5
Assemble the cheesecake: Pour the cheesecake batter into the prepared pan over the cooled crust.
Tip: Smooth the top with a spatula.
- 6
Bake the cheesecake: Place the pan in the oven and bake for 25 minutes. Reduce the oven temperature to 150°C (300°F) and continue baking for an additional 10 minutes.
Tip: Avoid overbaking for a smooth texture.
- 7
Cool the cheesecake: Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Tip: Let the cheesecake cool completely before serving.
- 8
Glaze with caramel sauce: In a small saucepan, heat the honey over low heat until caramelized. Drizzle the caramel sauce over the cooled cheesecake.
Tip: Optional: Add sesame seeds on top for extra flavor and texture.
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