Salted honey cheesecake
- Preparation and cooking time
- Total time
- + Cooling and Chilling
- Easy
- Serves 8-10
Ingredients
- 250g ginger nut biscuits
- 75g unsalted butter, melted
- 600g soft cheese
- 2 tbsp plain flour
- 150g runny honey
- 1 tsp vanilla extract
- 2 large eggs, plus 1 yolk
- 150ml soured cream
TOPPING
- 150g runny honey
- a few drops lemon juice
- 2 tbsp double cream
- a pinch sea salt flakes
- 150ml soured cream
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the biscuits to fine crumbs in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes. Cool.
- STEP 2
Beat together the soft cheese with the flour, honey, vanilla, whole eggs, yolk and soured cream until smooth. Put the tin on a baking tray and pour in the filling.
- STEP 3
Bake for 40 minutes and then check – it should be set but wobbly in the centre. Leave in the tin to cool completely (if you can, leave it in the switched-off oven for an hour to cool first, with the oven door open a little. This means it shouldn’t crack on top).
- STEP 4
To make the salted honey topping, put the honey, 1 tbsp water and a few drops of lemon juice in a metallic pan so you can see the colour change. Stir well, then put on a low-medium heat and keep stirring until tiny bubbles begin to form. Stop stirring, but keep cooking and swirling the pan until the honey turns a nutty golden brown and smells caramelised. Take off the heat and stir in the 2 tbsp double cream. It might splutter a little so be careful. Stir in the salt and cool.
- STEP 5
Once the cheesecake has cooled to room temperature, leave in the tin, spread the soured cream on top and chill completely for a couple of hours.
- STEP 6
Serve with the salted honey spooned over the top of the cheesecake.