Description
A rich and creamy Honey Cheesecake featuring a crunchy ginger nut biscuit crust, smooth honey-infused filling, and a luxurious salted honey caramel topping. This dessert is baked to perfection resulting in a light golden top with a delicate jiggle inside, served chilled for a delightful treat suitable for sharing.
Ingredients
For the Crust
- 280 g ginger nut biscuits (crushed into crumbs)
- 90 g unsalted butter (melted)
For the Cheesecake Filling
- 900 g full-fat cream cheese (room temperature)
- 170 ml runny honey
- 2 Tbsp cornflour
- 3 large eggs (room temperature)
- 1 tsp vanilla bean paste
- 150 ml soured cream (optional)
For the Topping
- 150 ml soured cream
- 150 ml runny honey
- 2 Tbsp double/heavy cream
- 1-2 tsp flaky sea salt
- 1 tsp vanilla bean paste (optional)
Instructions
- Preheat Oven: Preheat your oven to 160°C (140°C fan). Lightly grease a baking tin and line the bottom and sides with baking paper, leaving plenty of overhang to help remove the cheesecake later.
- Make the Crust: Crush the ginger nut biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Mix the biscuit crumbs with melted butter until it resembles wet sand. Press this mixture firmly into the bottom and sides of the prepared baking tin. Bake in the oven for 10 minutes, then remove and set aside.
- Prepare the Filling: In a mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium-low speed for up to 30 seconds until smooth. Add honey and cornflour and mix for about 10 seconds to combine. Gradually add beaten eggs with vanilla bean paste in three additions, mixing briefly (5-10 seconds) between additions. Scrape the bowl sides and bottom as needed. If using blocks of cream cheese, include soured cream at this stage.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the baking tin. Bake for 1 hour until the surface is light golden brown and the cheesecake jiggles slightly when shaken. After baking, turn off the oven, leave the cheesecake inside for 1 hour with the door ajar.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 5 hours or preferably overnight for best set and flavor development.
- Make the Salted Honey Topping: In a small saucepan, combine runny honey, 1 Tbsp water, and a few drops of lemon juice. Heat over medium heat, stirring until small bubbles appear. Stop stirring and swirl the pan until the honey turns golden brown and caramelized. Remove from heat and stir in double cream and flaky sea salt. Allow to cool.
- Finish and Serve: Once the cheesecake is chilled, carefully remove it from the tin. Spread the topping evenly over the surface, add a layer of soured cream, and sprinkle with vanilla bean paste if desired. Slice and serve chilled.
Notes
- Using room temperature ingredients helps to create a smooth and lump-free cheesecake batter.
- The optional soured cream in the filling adds extra creaminess and slight tang but can be omitted if preferred.
- The salted honey topping balances sweetness with a caramelised depth and saltiness, enhancing the overall flavor.
- For best results, bake the cheesecake low and slow, then allow gradual cooling in the oven to prevent cracking.
- Allow the cheesecake to chill thoroughly before serving to achieve the perfect texture.
