Salted honey cheesecake

Salted honey cheesecake

  • serves 8-10
  • Easy

An absolute treat of a cheesecake, with a gingery biscuit base, dreamy velvet filling and salted honey topping

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Try this salted honey cheesecake then try our vanilla cheesecake recipe, New York cheesecake, baked raspberry cheesecake and more cheesecake recipes.

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Ingredients

  • ginger nut biscuits 250g
  • unsalted butter 75g, melted
  • soft cheese 600g
  • plain flour 2 tbsp
  • runny honey 150g
  • vanilla extract 1 tsp
  • eggs 2 large, plus 1 yolk
  • soured cream 150ml

TOPPING

  • runny honey 150g
  • lemon juice a few drops
  • double cream 2 tbsp
  • sea salt flakes a pinch
  • soured cream 150ml

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.

Check out our best cheesecake recipes

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Nutritional Information

  • Kcals 536
  • Fat 35.6g
  • Saturates 21.3g
  • Carbs 45.6g
  • Sugars 32.1g
  • Fibre 0.7g
  • Protein 7.6g
  • Salt 1g
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