Cheesecake Recipe With Honey Instead Of Sugar
This extra creamy, rich and dense honey cheesecake is made with crunchy ginger nut biscuits base and crust, and a topping of soured cream and caramelised salted honey. Sweet, tangy and salty flavours are balanced to perfection in this bake, and you will love it from the first bite!
With only few ingredients and simple baking method, which doesn't involve a hassle of water bath, this recipe makes beautiful, smooth and crack-free cheesecake every time!
Just like my Burnt Basque Cheesecake, this cheesecake requires some baking time. If you prefer the no-bake type, be sure to check out my Strawberry White Chocolate Cheesecake or No Bake Baileys Cheesecake.
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What I really love about this cake is its velvety texture and a perfect balance of flavours. Salted honey topping is sensational, with that beautiful, golden colour and caramel-like taste and appearance. Combine it with tangy sour cream and you will have a mouth-watering combo that is impossible to resist!
Start with preparing the cheesecake base. This recipe makes the crust that will cover the base and the sides of the cheesecake. The 'wall' of biscuit is not only delicious, but it will also help to hold the soured cream and salted honey topping.
You can use the food processor or the plastic bag and rolling pin to crush the biscuits into fine crumbs. Combine them with melted butter and press firmly towards the bottom of the baking tin, as well as upwards to the edges/ sides of the tin and bake it for 10 minutes.
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Hint: Use the base of a small measuring cup or a glass to press the crushed biscuits mixture well into the tin.
To make the cheesecake filling, gradually mix all of the ingredients together. The most important thing to remember is not to overmix your batter, as this will aerate it too much, and cause it to split. So only mix each ingredient until it is incorporated. Pour the batter into the baking tin over the crust, smoothing the top with spoon or spatula.
Hint: The cream cheese we get in the UK and some parts of Europe is slightly different to the block cream cheese my US or Australia-based readers are familiar with. It is softer and a bit thinner, therefore there is no need to further thin the cheesecake batter out with soured cream. If you are using blocks of cream cheese, fold 150 ml/ g of soured cream into the batter, after you've added the eggs.
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Place the cheesecake in the middle shelf of the oven and bake for 1 hour. It should be set around the edges, but still slightly wobbly in the centre.
Turn the oven off, but leave the cheesecake inside the oven, with its door open a little for an hour. After that, transfer the cheesecake into the fridge for at least 5 hours, or ideally an overnight chill.
If you never tried salted honey topping, you are in for a treat! It tastes and looks almost like salted caramel, but is much quicker and easier to prepare.
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To make the salted honey topping, simply place the honey with 1 tablespoon of water and 4-5 drops of lemon juice in a small saucepan over a medium heat. Keep stirring this mixture until small bubbles start to form on the surface.
You want to cook it for about 5 minutes, or until the mixture turns golden brown and the honey starts to caramelise. Remove it from the heat and add the double cream and sea salt flakes.
The mixture may seem a bit thin at this stage, but it will set and thicken as it cools down. You will spoon it out or drizzle it on top of the cheesecake, along with the soured cream, before serving it.
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Store any leftovers in the fridge, in the airtight container or in the baking tin (covered with some kitchen foil) for up to 5 days.
Honey cheesecake is also suitable for freezing for up to a month (without the soured cream and salted honey drizzle). To freeze, allow the cheesecake to chill overnight first, then wrap it in a double layer of clingfilm and place in the freezer-friendly bag or container. Thaw in the fridge overnight.
No, you don't! Water bath is not necessary when baking cheesecake, despite many recipes out there stating that it is crucial. It's hideous and unnecessary, and will make very little to no difference to the appearance or the taste of your cheesecake.
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Remember, even if your cheesecake did crack, it's not a big deal! The topping will hide any cracks or imperfections, so don't stress over it. It will still taste delicious!
The oven temperature was more likely set too high, or you baked the cake for too long. Be sure to follow the recipe instructions and bake it at the recommended temperature. Also, make sure that all of the ingredients are at room temperature before starting this recipe.
Always use the room temperature ingredients. This is crucial to any cheesecake recipe. Remove them from the fridge at least an hour or two before.
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Do not overmix the cheesecake batter. You want to stop mixing as soon as the ingredients are incorporated, otherwise you will beat too much air into the batter. This will cause the cheesecake to puff up and rise up in the oven as it bakes, and then it will sink in the middle as it cools, causing it to split and crack.
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If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you , but it also helps the other readers who are thinking of making the recipe.
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Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
* Cream cheese - The cream cheese that we get in the UK and some parts of Europe is slightly different to the US version. It is softer than block cream cheese. Because of that, there is no need to add soured cream to thin out the cheesecake batter. If you are based in the US or Australia, where the cream cheese is sold in blocks, add 150 ml/ g of room temperature soured cream to the batter after beating in the eggs.
* Soured cream - If using block cream cheese, add soured cream to the cheesecake batter to thin it out. You can also use 5% Greek yogurt instead.
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Sore any leftovers in the cake container in the fridge for up to 5 days. You can also store the cheesecake in the springform baking tin, covered with some kitchen foil on top.
Honey cheesecake is also suitable for freezing (without the soured cream and salted honey drizzle) for up to a month. To freeze, wrap the cooled cheesecake in a double layer of clingfilm and place in the freezer-friendly container. Thaw in the fridge overnight.
Serving: 100 g | Calories: 577 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 47 g | Saturated Fat: 27 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 187 mg | Sodium: 549 mg | Potassium: 199 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 1746 IU | Vitamin C: 1 mg | Calcium: 132 mg | Iron: 1 mg
Honey Cheesecake With Honey Thyme Drizzle
Did you make this? Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!This creamy honey cheesecake is a baked cheesecake with honey with a graham cracker crust. It is topped with fresh raspberries and drizzle of honey. This cheesecake is great for spring and summer time when fresh raspberries are in season.
This honey cheesecake was created to pair with this Local Hive™Honey Washington Raspberry Honey in mind. The cheesecake is very creamy and baked with the honey. It is topped with fresh raspberries and extra honey on top!
Here are some notes on the ingredients for this cheesecake. For a full list of ingredients, check out the recipe card below.
Impressive Dessert Recipes Made With Honey
Local Hive™Honey just released a new honey called Washington Raspberry. It is a local varietal from beekeepers in Washington state. It is called Washington Raspberry because the bees collect pollen from the raspberry blossoms.
I love using this honey for this cheesecake because it a light and bright honey, which pairs well within a cheesecake. It is also why this cheesecake is topped with fresh raspberries!
Here is how to make and bake this cheesecake. This recipe needs to be use a stand mixer or hand mixer (electric mixer).
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STEP 1: Mix crust together. Use a food processor to blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, brown sugar, or
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