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Salted honey cheesecake
- Janine Ratcliffe
Published: May 5, 2020 at 11:15 AM
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Serves 8-10
Easy
Total time: 1 hr and 15 mins
+ Cooling and Chilling
A star rating of 5 out of 5.2 ratingsRate
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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, banoffee cheesecake, mini cheesecakes and more cheesecake recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal536
- fat35.6g
- saturates21.3g
- carbs45.6g
- sugars32.1g
- fibre0.7g
- protein7.6g
- salt1g
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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
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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