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Honeycomb Cheesecake

A stunning dessert that combines the smooth flavor of honey with a creamy cheesecake filling, all topped with a honeycomb effect that impresses at any dinner party.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams graham crackers or digestive biscuits, crushed
  • 100 grams butter, melted
For the filling
  • 600 grams cream cheese, full fat At room temperature
  • 150 grams honey Preferably local honey
  • 3 pieces eggs At room temperature
  • 100 grams sour cream At room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest Optional for freshness
  • 1 teaspoon turmeric or saffron Optional for color
For the topping
  • 100 grams honeycomb candy, broken For decoration
  • as needed none fresh berries or figs Optional for garnish
  • as needed none crushed pistachios or toasted almonds Optional for garnish

Method
 

Preparation
  1. Preheat the oven to a low temperature, approximately 160°C (320°F).
  2. Crush the graham crackers or digestive biscuits until fine.
  3. Mix the crushed crackers with melted butter and press into the base of a springform pan. Chill the crust in the refrigerator.
Filling
  1. In a large bowl, whip the cream cheese until smooth.
  2. Add honey, eggs, vanilla extract, sour cream, and lemon zest to the cream cheese. Mix until well combined.
  3. Pour the filling over the chilled crust.
  4. Bake in the preheated oven for about 60 minutes, or until the center is just slightly wobbly.
  5. Remove from the oven and let cool before chilling in the refrigerator for at least 4 hours or overnight.
Topping
  1. Once the cheesecake is chilled, scatter the broken honeycomb candy on top.
  2. Drizzle additional honey over the cheesecake if desired.
  3. Add fresh berries or nuts for garnish before serving.

Notes

Make sure all ingredients are at room temperature to avoid lumps. Bake at a moderate temperature to prevent cracks. Use parchment paper to line the pan for easier slicing.