Creamy Honey Cheesecake
A creamy and rich honey-infused cheesecake that brings together silky texture and delightful flavors, perfect for any gathering.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups butter, melted
- 0.25 cups sugar
Filling
- 16 ounces cream cheese, softened
- 1 cups honey
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.25 cups all-purpose flour
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the honey and vanilla extract until well combined.
- Add in eggs one at a time, mixing on low speed just until incorporated. Be careful not to over-mix.
- Sprinkle the flour and salt over the mixture and gently fold it in until just combined.
- Pour the filling over the prepared crust and smooth the top. Bake for 60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour. Once cooled, refrigerate for at least 4 hours or overnight.
- When ready to serve, gently remove the cheesecake from the springform pan and slice. Drizzle with extra honey or top with fresh fruits if desired.
Notes
Use room temperature ingredients for the creamiest filling. Avoid over-mixing to prevent cracks. For best flavor, chill overnight.