Baked honey cheesecake
Baked honey cheesecake combines the creamy richness of cream cheese and sour cream with the natural sweetness of honey, set on an oat and date crust. This dessert is perfect for special occasions and offers a wholesome twist on traditional cheesecake.
Cook time 30 min
Prep time 65 min
Ingredients:
1/3 cup dates2 cup oats
1/3 cup sunflower seeds
1 tsp cinnamon
1/3 cup coconut meat
1/2 cup butter
2 cups cream cheese
1 cup sour cream
2 tsp vanilla extract
1/2 cup honey
3 eggs
1/3 cup lemon juice
Baked honey cheesecake is a delightful dessert that blends the rich and creamy texture of cream cheese with the natural sweetness of honey. It features a unique crust made from oats, dates, and sunflower seeds, adding a wholesome twist to the traditional cheesecake. This recipe is perfect for special occasions or whenever you want to indulge in a luxurious treat.
Instructions:
- In a food processor, combine the dates, oats, sunflower seeds, cinnamon, and coconut meat. Pulse until the mixture becomes coarse and combined.
- Add the melted butter to the mixture and pulse a few more times until the mixture becomes more cohesive.
- Press the mixture evenly and firmly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the sour cream, vanilla extract, and honey. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Finally, stir in the lemon juice until the mixture is well combined and smooth.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
5. Cool & Chill:
- Turn off the oven and open the door slightly, letting the cheesecake cool in the oven gradually for about an hour to prevent cracking.
- Remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan.
- Allow it to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- Carefully remove the cheesecake from the springform pan.
- Cut into slices and serve chilled. Enjoy your delicious baked honey cheesecake!
This delectable baked honey cheesecake is sure to impress with its creamy filling and wholesome crust. Perfectly balancing sweetness and tanginess, it's a dessert everyone will love. Enjoy a slice with a cup of tea or coffee, or serve it as a stunning finish to a festive meal.
Baked honey cheesecake FAQ:
Bake the cheesecake in a preheated oven at 350°F (175°C) for 50-60 minutes until the center is set but still slightly jiggly.
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, it can be frozen for up to 2 months; just ensure it’s well-wrapped.
You can replace honey with maple syrup or agave syrup, though the flavor will differ slightly. Always adjust the quantity to taste.
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools.
Use a 9-inch (23 cm) springform pan for best results, as it allows for easy removal and presentation.
Cooking Tips:
- For the crust: Make sure to finely grind the oats, dates, sunflower seeds, and coconut meat to achieve a uniform texture for the crust. Press it firmly into the pan to ensure it holds together well.
- Room temperature ingredients: Ensure that the cream cheese, sour cream, eggs, and butter are at room temperature before you start mixing. This helps achieve a smooth and creamy filling without lumps.
- Avoid over-mixing: Mix the cheesecake filling until just combined to avoid incorporating too much air, which can cause cracks on the surface when baking.
- Water bath: Consider baking your cheesecake in a water bath to maintain an even baking temperature and prevent cracking. Wrap the outside of your springform pan in aluminum foil before placing it in the water bath to prevent water from seeping in.
- Cooling: After baking, allow the cheesecake to cool gradually to room temperature before refrigerating. This helps prevent cracks and ensures a smooth, creamy texture.
- Chill time: For best results, let the cheesecake chill in the refrigerator for at least 4 hours, or preferably overnight, to set completely and enhance its flavors.
Nutrition Facts
12 ServingsCalories 340kcal
Protein 8g
Carbohydrates 27g
Fiber 2.84g
Sugar 13g
Fat 22g
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