Jump to Recipe Print RecipeAs I stood in my kitchen, the rich aroma of baking wafted through the air, instantly transporting me to my childhood. This Creamy Honey Cheesecake is everything I envisioned: a luxurious dessert that marries the creamy texture of full-fat cream cheese with the warm sweetness of honey, all atop a crunchy ginger nut biscuit base. With no need for a fuss over a water bath, this baked cheesecake is perfect for anyone eager to impress without spending hours in the kitchen. Not only is it a crowd-pleaser that elevates any gathering, but it also invites endless variations—top it with seasonal fruits for a refreshing twist or enjoy it simply as is. Are you ready to indulge in a little slice of heaven? Why is this Honey Cheesecake a must-try? Simplicity at Its Best: With straightforward instructions, even novice bakers can create this stunning dessert. Heavenly Flavor: The delightful combination of rich cream cheese and warm honey creates an experience that tantalizes your taste buds. Unique Twist: The crunchy ginger nut base adds a spicy contrast, making each bite an adventure. Impressive Yet Quick: You can whip up this baked cheesecake without a water bath, saving you precious time while still wowing your guests. Versatile Options: Feel free to customize with a fruit topping or lemon zest, keeping the recipe fresh and exciting every time. Indulge in this creamy delight for a dessert that stands out at any gathering! If you’re curious about pairing it with fresh fruit or additional tips, check out our suggestions for serving ideas and storage tips. Honey Cheesecake Ingredients For the Base • Ginger Nut Biscuits – Crushed for a sweet and slightly spiced crust; substitute with any sweet biscuits if needed. • Unsalted Butter – Binds the biscuit crumbs together; make sure it’s melted for easy mixing. For the Filling • Full-Fat Cream Cheese – Provides creaminess and structure; use it at room temperature for the best results. • Runny Honey – Sweetens the filling, enhancing its flavor profile; you can try maple syrup as a tasty alternative. • Cornflour – Helps the cheesecake set for a denser texture. • Large Eggs – Adds richness and structure; ensure they are room temperature for even mixing. • Vanilla Extract – Adds depth of flavor; vanilla bean paste is a lovely optional upgrade. • Soured Cream – Optional for adjusting consistency; Greek yogurt works as a great substitute. For the Salted Honey Topping • Double/Heavy Cream – Used to create a rich, luscious topping. • Flaky Sea Salt – Enhances the flavor of the topping; it’s optional but improves the taste significantly. Creating this Honey Cheesecake is a delightful journey, bringing flavors and textures together in a way that’s bound to impress! Step‑by‑Step Instructions for Honey Cheesecake Step 1: Prepare the Crust Preheat your oven to 160°C (320°F). In a food processor, crush the ginger nut biscuits until they resemble fine crumbs, or use a rolling pin for a manual approach. Combine the crushed biscuits with melted unsalted butter, mixing until the mixture feels like wet sand. Firmly press this mixture into the bottom and slightly up the sides of a springform cake tin, then bake for 10 minutes until set. Remove and let cool. Step 2: Make Filling In a large mixing bowl, beat the room temperature full-fat cream cheese until it’s completely smooth. Gradually add the runny honey and cornflour, mixing briefly until well combined. Carefully incorporate the large eggs, one at a time, ensuring to mix gently and just until combined after each addition. This creates a luscious filling for your honey cheesecake, perfect for a rich dessert. Step 3: Bake Cheesecake Pour the creamy filling over the cooled biscuit base in the springform tin. Place the tin in the preheated oven and bake for approximately 1 hour. The edges should appear set while the center retains a slight wobble — this indicates your honey cheesecake will have a perfect creamy texture once cooled. Step 4: Cooling Once baked, turn off your oven but leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This step helps prevent cracks from forming. Following this, transfer the cheesecake to the refrigerator and chill for at least 5 hours, or ideally overnight, to allow flavors to meld beautifully. Step 5: Prepare Topping In a small saucepan over medium heat, combine the honey, a splash of water, and lemon juice. Heat until the mixture becomes bubbly and turns a caramel brown color, stirring occasionally. Remove from heat, and stir in the double cream and flaky sea salt until well combined. Allow the salted honey topping to cool to room temperature before serving. Step 6: Serve Carefully remove the cheesecake from the springform tin and place it on a serving platter. Top with a generous layer of soured cream, followed by the cooled salted honey mixture, allowing it to drizzle beautifully over the cheesecake. Slice into pieces and serve, indulging in the delightful flavors of this honey cheesecake. What to Serve with Creamy Honey Cheesecake Elevate your dining experience with complementary flavors that enhance the creamy indulgence of this delightful dessert. Fresh Berries: Juicy strawberries or tart raspberries provide a refreshing contrast, cutting through the richness of the cheesecake. Creamy Whipped Cream: A dollop of lightly sweetened whipped cream adds luxurious airiness, making each bite even more decadent. Mint Tea: This fragrant herbal tea offers a soothing finish and cleanses the palate after each rich slice of cheesecake. Chocolate Drizzle: A silky chocolate sauce creates a delightful fusion of flavors, enhancing the sweetness of the honey in the cheesecake. Citrus Salad: A mix of orange and grapefruit segments brightens the palate and adds a zesty zing alongside the honey flavors. Caramel Sauce: A drizzle of warm caramel adds an extra layer of sweetness that beautifully complements the salted honey topping. Lavender Lemonade: The floral notes from lavender and the tartness of lemon refresh your senses, pairing effortlessly with the dessert’s richness. Shortbread Cookies: Crunchy, buttery cookies provide a satisfying texture contrast, lovely for nibbling alongside creamy cheesecake. Espresso: A shot of rich espresso cuts through the dessert’s sweetness, making for the perfect ending to a decadent meal. Honey Cheesecake Customization Ideas Feel free to explore these delightful variations and make this cheesecake truly your own! Graham Cracker Base: Swap ginger nut biscuits for Graham crackers for a mellow, sweet crust that pairs beautifully with honey. Fruit Layer: Top your cheesecake with fresh berries for a burst of tartness that beautifully contrasts the sweetness. Enjoy the vibrant colors! Citrus Twist: Add lemon zest to the filling for a refreshing zing, brightening up each bite with cheerful notes of citrus. Chocolate Drizzle: Enhance the salted honey topping with a drizzle of melted dark chocolate for an indulgent touch. Rich and decadent! Nutty Crunch: Sprinkle chopped nuts like almonds or pecans over the top for an added crunch that complements the creaminess perfectly. Spiced Variation: Incorporate a pinch of cinnamon or nutmeg into the cheesecake mixture for a warm, spiced flavor that elevates your dessert. Maple Sweetener: Replace honey with maple syrup for a nutty, caramel-like taste that’s equally delightful. Pure maple goodness! Bourbon Infusion: For an adult twist, mix in a splash of bourbon to the filling for a depth of flavor that pairs wonderfully with the honey. Let your creativity flow and enjoy the endless possibilities! If you’re considering pairing it with fresh fruit, check out our suggestions for serving ideas to elevate your dessert experience! Make Ahead Options These Honey Cheesecakes are a dream for busy home cooks looking to save time! You can prepare the crust and filling up to 24 hours in advance. Simply follow the instructions until the cheesecake is baked, then allow it to cool and refrigerate it. This chilling period not only melds the flavors beautifully but also keeps the cheesecake just as delicious and creamy. If you want to make the salted honey topping ahead of time, you can prepare it up to 3 days in advance; just store it in the refrigerator and give it a quick stir before serving. When you’re ready to enjoy, top the cheesecake with the cooled salted honey mixture and a dollop of sour cream for that perfect finishing touch! Expert Tips for Honey Cheesecake Room Temperature Matters: Always use room temperature ingredients, especially the full-fat cream cheese and eggs, to ensure a smooth, lump-free filling. Gentle Mixing: Mix ingredients carefully and avoid overbeating. This helps prevent air bubbles which can cause cracks in your honey cheesecake. Watch the Baking Time: Keep an eye on your cheesecake—bake until the edges are set and the center is slightly wobbly. This will ensure the desired creamy texture. Cooling Technique: Allow the cheesecake to cool in the oven with the door ajar to minimize the risk of cracking when it hits the cooler air. Seamless Cracks Solution: If cracks do appear, remember to generously drizzle your salted honey topping over them for a visually appealing fix! How to Store and Freeze Honey Cheesecake Fridge: Refrigerate leftovers in an airtight container for up to 5 days, ensuring the honey cheesecake stays fresh and delicious. Freezer: For longer storage, freeze the cheesecake (without the salted topping) wrapped tightly in plastic wrap and foil for up to 1 month. Thawing: To enjoy, simply transfer the frozen honey cheesecake to the fridge and allow it to thaw overnight before serving. Reheating: This frozen dessert is best enjoyed cold, so there’s no need to reheat—just slice and savor the creamy goodness! Honey Cheesecake Recipe FAQs What type of honey should I use? I recommend using runny honey for the best flavor and texture in your cheesecake. However, feel free to experiment with different varieties such as wildflower or clover honey to add unique notes to your dessert! Just keep in mind that the taste of your cheesecake will vary with the honey you choose. How can I tell when my cheesecake is done? Baking your honey cheesecake perfectly can be key to a creamy texture. Look for the edges to be set while the center of the cheesecake remains slightly wobbly; this typically takes about 1 hour at 160°C (320°F). Remember, it will continue to set as it cools! Can I make this cheesecake in advance? Absolutely! You can prepare your honey cheesecake a day in advance, allowing it to chill in the refrigerator for at least 5 hours or overnight. This helps the flavors develop beautifully. Just remember to add the salted honey topping right before serving for the freshest taste. How should I store leftovers? Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. If you want to keep it longer, wrap the cheesecake (without the topping) tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 1 month—just remember to thaw it in the fridge overnight before enjoying! Can I use low-fat cream cheese for this recipe? While you can use low-fat cream cheese, it may affect the cheesecake’s creaminess and overall texture. For the richest flavor and best results, I recommend sticking with full-fat cream cheese—this makes a noticeable difference in the luxurious mouthfeel of your honey cheesecake! Are there any dietary considerations for pet owners? Yes, while this honey cheesecake is a delicious treat for humans, it’s important to keep it away from pets. Ingredients like honey and cream can be harmful to some animals, especially if they have allergies or sensitivity. Always check with your vet if you’re unsure! Irresistibly Creamy Honey Cheesecake with Salted Goodness No ratings yet This Honey Cheesecake is a luscious dessert that combines creamy texture with warm honey flavor, all on a crunchy ginger nut biscuit base. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hrChilling Time 5 hours hrsTotal Time 6 hours hrs 20 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base200 grams Ginger Nut Biscuits Crushed100 grams Unsalted Butter MeltedFor the Filling600 grams Full-Fat Cream Cheese Room temperature150 grams Runny Honey Alternative: Maple syrup30 grams Cornflour3 Large Eggs Room temperature1 teaspoon Vanilla Extract Optional: vanilla bean paste150 grams Soured Cream Optional, can substitute with Greek yogurtFor the Salted Honey Topping200 ml Double/Heavy Cream1 teaspoon Flaky Sea Salt Optional Equipment Springform cake tinFood ProcessorMixing Bowlsaucepan Method Step-by-Step Instructions for Honey CheesecakePreheat your oven to 160°C (320°F). In a food processor, crush the ginger nut biscuits until they resemble fine crumbs, or use a rolling pin for a manual approach. Combine the crushed biscuits with melted unsalted butter, mixing until the mixture feels like wet sand. Firmly press this mixture into the bottom and slightly up the sides of a springform cake tin, then bake for 10 minutes until set. Remove and let cool.In a large mixing bowl, beat the room temperature full-fat cream cheese until it’s completely smooth. Gradually add the runny honey and cornflour, mixing briefly until well combined. Carefully incorporate the large eggs, one at a time, ensuring to mix gently and just until combined after each addition. This creates a luscious filling for your honey cheesecake, perfect for a rich dessert.Pour the creamy filling over the cooled biscuit base in the springform tin. Place the tin in the preheated oven and bake for approximately 1 hour. The edges should appear set while the center retains a slight wobble — this indicates your honey cheesecake will have a perfect creamy texture once cooled.Once baked, turn off your oven but leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This step helps prevent cracks from forming. Following this, transfer the cheesecake to the refrigerator and chill for at least 5 hours, or ideally overnight, to allow flavors to meld beautifully.In a small saucepan over medium heat, combine the honey, a splash of water, and lemon juice. Heat until the mixture becomes bubbly and turns a caramel brown color, stirring occasionally. Remove from heat, and stir in the double cream and flaky sea salt until well combined. Allow the salted honey topping to cool to room temperature before serving.Carefully remove the cheesecake from the springform tin and place it on a serving platter. Top with a generous layer of soured cream, followed by the cooled salted honey mixture, allowing it to drizzle beautifully over the cheesecake. Slice into pieces and serve, indulging in the delightful flavors of this honey cheesecake. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 0.5mg NotesEnsure all ingredients are at room temperature for the best results. Watch the baking time to achieve the right consistency. Tried this recipe?Let us know how it was!
