Honey Cheesecake Recipe
This Honey Cheesecake recipe features a smooth and creamy cream cheese filling sweetened with luscious honey and Greek yogurt, all atop a crisp digestive biscuit crust. Baked gently to achieve a delicate wobble in the center and finished with a drizzle of honey and optional nuts, this dessert offers a perfect balance of sweetness and tanginess for an indulgent yet elegant treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 200g digestive biscuits or graham crackers
- 100g unsalted butter, melted
Filling:
- 600g cream cheese, softened
- 200ml Greek yogurt
- 150ml honey (plus more for drizzling)
- 3 large eggs
- 2 tsp vanilla extract
- Zest of 1 lemon
Optional Toppings:
- Chopped walnuts or pistachios
- Extra honey for drizzling
Instructions
- Prepare the crust: Preheat the oven to 160°C (320°F). Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated. Press firmly into the bottom of a lined springform pan using the back of a spoon or flat-bottomed glass to smooth it out. Bake for 10 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, honey, vanilla extract, and lemon zest, mixing until creamy. Crack in the eggs one at a time, mixing just until incorporated to avoid overmixing and prevent cracks during baking.
- Bake gently: Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 50–55 minutes, or until the edges are set but the center still has a slight wobble. After baking, turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly ajar to cool gradually and prevent cracking.
- Chill and serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results. Before serving, drizzle extra honey on top and sprinkle with chopped nuts if desired.
Notes
- You can prepare this cheesecake up to 2 days in advance; add the honey drizzle just before serving for optimal freshness.
- For a crust-free version, skip the crust and bake the filling in a greased springform pan.
- Ensure not to overmix the filling after adding eggs to avoid cracks on the cheesecake surface.
- Gradual cooling inside the oven helps prevent cracked tops by reducing temperature shocks.
Find it online: https://deliciousyum.com/honey-cheesecake-recipe/
