Honey Cheesecake
Indulge in the rich, velvety decadence of Honey Cheesecake, a show-stopping dessert that combines the natural sweetness of honey with the creamy tang of Greek yogurt and cream cheese. Featuring a buttery honey graham cracker crust and a luscious filling sweetened with pure honey, this cheesecake is baked to golden perfection and topped with a luxurious honey glaze for a touch of elegance. Perfectly balanced in flavor, it offers a smooth and silky texture that's complemented by the delicate floral notes of honey. Ideal for special occasions or as a centerpiece for your next gathering, this honey cheesecake is as visually stunning as it is delicious. Serve with a drizzle of extra glaze, fresh fruit, or edible flowers for a dessert experience that's unforgettable. Keywords: honey cheesecake recipe, creamy cheesecake, honey glaze, baked cheesecake with Greek yogurt.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Honey graham crackers (crushed)
- 80 g Unsalted butter (melted)
- 500 g Cream cheese (softened)
- 200 g Greek yogurt (plain, full-fat)
- 150 ml Honey
- 3 Eggs
- 2 tsp Vanilla extract
- 1 tbsp Cornstarch
- 120 ml Heavy cream
Instructions
Preheat your oven to 160°C (320°F). Line a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared pan to form the crust. Place it in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add the Greek yogurt, honey, and vanilla extract to the cream cheese and mix until well combined.
Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Sift in the cornstarch and beat until the mixture is smooth and lump-free. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking tray and transfer to the oven. Bake for 55-60 minutes or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Before serving, prepare the honey glaze by gently heating the remaining honey and heavy cream in a small saucepan over low heat until combined and slightly thickened.
Drizzle the warm honey glaze over the chilled cheesecake, allowing it to flow over the edges for a stunning presentation.
Slice and serve your honey cheesecake, garnished with fresh fruit or edible flowers if desired. Enjoy!
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1436 mg | 479% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 203.0 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 874 mg | 67% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
