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Salted honey cheesecake

Beat together the soft cheese with the flour, honey, vanilla, whole eggs, yolk, and sour cream until smooth.

Salted honey cheesecake

By Janine Ratcliffe, Olive Magazine

An absolute treat of a cheesecake, with a gingery biscuit base, dreamy velvet filling and salted honey topping.


Total Time: 1 hour 15 minutes + Cooling and Chilling
Yield: serves 8-10


Ingredients

  • Gingernut biscuits 250g
  • Unsalted butter 75g, melted
  • Soft cheese 600g
  • Plain flour 2 tbsp
  • Runny honey 150g
  • Vanilla extract 1 tsp
  • Eggs 2 large, plus 1 yolk
  • Soured cream 150ml

TOPPING

  • Runny honey 150g
  • Lemon juice a few drops
  • Double cream 2 tbsp
  • Sea salt flakes a pinch
  • Soured cream 150ml


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 sour 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 center. 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 color 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 caramelized. 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.

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Cake Magazine: Salted honey cheesecake
Salted honey cheesecake
Beat together the soft cheese with the flour, honey, vanilla, whole eggs, yolk, and sour cream until smooth.
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