Honey-Nut cheesecake

Honey-Nut Cheesecake Recipe

This Honey-Nut Cheesecake combines the creaminess of cheese with the sweet flavor of honey and the crunchy touch of nuts. Perfect for those looking for a delicate dessert, with a smooth texture and a flavor that captivates. Ideal for ending a meal on a sweet and comforting note!

Preparation time

To organize yourself well, here are the approximate times:

• Preparation: 30 minutes
• Cooking: 60-70 minutes
• Total: 9 hours including refrigeration
• Servings: 12 to 16
• Difficulty: Intermediate

Ingredients

For the cookie crust

• 1 ½ cups of Graham cracker crumbs
• 2 tablespoons of dark brown sugar
• 6 tablespoons of unsalted butter, melted
• ½ teaspoon of ground cinnamon

For the cheese and honey filling

• 2 ½ pounds (approx. 1.1 kg) of cream cheese at room temperature
• 1 cup of granulated white sugar
• 4 eggs whole at room temperature
• 2 egg yolks at room temperature
• ¼ cup of sour cream at room temperature
• 1 ½ teaspoons of pure vanilla extract
• ¼ cup of honey (preferred)

For the decoration

• ½ cup of semi-sweet chocolate chips, melted (optional)
• 3 Nilla Wafers for ears and paws (optional)
• Fresh raspberries for garnish
• Additional honey for serving

If you can't find Graham crackers, you can use shortbread cookies or Nilla wafers instead, adjusting the amount slightly for the base. Natural `clover` honey provides a mild flavor and doesn't overpower the filling; if you have another type of honey, choose one that isn't too intense to maintain the balance.

Utensils we will use

• Pan or saucepan for a double boiler (hot water)
• 9-inch (23 cm) springform pan
• Food processor or blender to crush the cookies
• Large mixing bowl
• Electric or hand mixer
• Spoon or spatula
• Parchment paper (optional)
• Small piping bag if you decide to decorate with chocolate

Preparation

1. Prepare the cookie crust

1. Grind the cookies: Place the Graham crackers in the food processor and grind until a fine, sandy texture is obtained.
2. Mix dry ingredients and butter: In a small bowl, mix the crumbs, brown sugar, and cinnamon.
3. Add melted butter: Pour the melted butter into the mixture and mix well until everything is moist and uniform.
4. Line the mold: With the mixture, cover the base and sides of the springform pan. Press with the back of a spoon or a cup to make it compact and even.
5. Bake the base: Bake in a preheated oven at 160 °C for 12 minutes until firm. Let cool completely before adding the filling.

2. Prepare the cheese filling

1. Beat the cheese with sugar: In a large bowl, beat the cream cheese with the sugar until the mixture is smooth and lump-free.
2. Incorporate wet ingredients: Add the sour cream, vanilla, and honey. Mix well until combined.
3. Add eggs and yolks: Incorporate the eggs one by one at low speed to avoid incorporating air and creating bubbles.
4. Pour onto the base: Pour the mixture over the already cooled base and smooth the surface with a spatula.

3. Cook in a water bath and cool

1. Prepare the water bath: Place the cheesecake pan inside a larger baking dish. Fill the dish with hot water until it covers half of the pan.
2. Bake: Bake in a preheated oven at 175°C for 60 to 70 minutes. The key is to observe that the center is slightly wobbly but not liquid and the edges are firm.
3. Gradual cooling: Turn off the oven, open the door ajar, and let the cheesecake cool inside for 30 minutes to prevent cracking.
4. Refrigerate: Once at room temperature, refrigerate the cheesecake for at least 8 hours or overnight to set.

4. Decorate and serve

1. Melt chocolate: Melt the chocolate chips in 30-second intervals in the microwave to avoid burning them.
2. Put chocolate in piping bag: Place the melted chocolate in a piping bag or a plastic bag with a small cut for decorating.
3. Decorate the cake: You can make fun figures, like Winnie the Pooh's face, using cookies for the ears and paws, and fresh raspberries to add a fresh and colorful touch.
4. Simple option: If you prefer, simply add a layer of fresh raspberries and drizzle some extra honey for a delicate and natural finish.

This dessert is a charming reflection of the natural sweetness of honey combined with the creamy texture of the cheese and the crunchy touch of the nuts.

I want to share these tips with you

• Always use cream cheese at room temperature: This ensures a smooth mixture without lumps.
• Do not overbeat the eggs: Mix at low speed to avoid bubbles that cause cracks when baking.
• Caution with the bain-marie: The water should be hot when placing the mold to maintain a stable temperature and avoid thermal shock.
• Cool the cheesecake slowly inside the turned-off oven: This prevents the surface from cracking.
• To cut perfect slices: Use a sharp knife, dip it in hot water, and clean between cuts.
• If you don't have chocolate mousse for decorating: Some fresh raspberries and natural honey give a spectacular and fresh touch.
• Experiment with nuts: You can also switch between pecans, almonds, or hazelnuts to vary the flavor.

Approximate Nutritional Information per serving

• Calories: 458 kcal
• Proteins: 7 g
• Fats: 34 g
• Carbohydrates: 32 g
• Fiber: 1 g

These values are estimated and may vary depending on ingredients and portions.

5 keys to make it perfect

1. Ingredient temperature: Cream cheese, eggs, and sour cream should be at room temperature for better integration and to avoid lumps.
2. Well-baked and cold base: The cookie base should be firm to properly support the filling.
3. Do not overbeat the filling: To avoid cracks, mix only until the ingredients are integrated.
4. Use a water bath: Cooking in a water bath prevents the cheesecake from drying out or burning and provides a creamy texture.
5. Cool slowly: Letting the cheesecake cool inside the oven before refrigerating reduces cracks and improves the final texture.

When is it ideal to enjoy it?

The Honey-Nut Cheesecake it is perfect for sharing at family gatherings, special celebrations, or as a sweet treat on autumn or winter afternoons. Its balance between sweetness and creaminess invites relaxation with a cup of tea or coffee. It is also a remarkable option to impress your guests at parties thanks to its presentation and delicate flavor.

Comparative table of Honey-Nut Cheesecake and similar desserts

Share your experience

The kitchen is a space to try and share unforgettable moments. Have you prepared this Honey-Nut Cheesecake? Tell us how it turned out, if you tried decorating with raspberries or using the Nilla wafers. We would also love to know if you adapted the recipe, perhaps using The Queen of Cheese for a different flavor or some other special touch.

Culinary glossary

• Water bath: Cooking in a container with hot water to avoid direct contact with intense heat.
• Sour cream: Acidic dairy product that provides smooth texture and flavor.
• Crumbs: Small particles or small pieces, like cookie crumbs.
• Springform: Detachable mold with a side ring to facilitate unmolding delicate cakes.
• Beat at low speed: Mix gently to prevent air from forming in the mixture.

Honey-Nut cheesecake

Honey-nut Cheesecake: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: Italian

Keywords: honey-nut, cheesecake, Italian, desserts, recipe, easy, homemade

Recipe Yield: 12 servings

Calories: 180 kcal

Preparation Time: PT30M

Cooking Time: PT55M

Total Time: PT85M

Recipe Ingredients:

• Mascarpone: Italian cheese with a creamy texture and mild flavor, used to provide smoothness in fillings and desserts like cheesecake.
• Golden Walnut: Toasted and finely chopped walnut, enriching in flavor and nutrients, ideal for crispy toppings or base.
• Phyllo dough: Phyllo pastry, a thin and delicate sheet that provides a crispy structure in tarts and desserts.
• Natural honey: Sweetener obtained from bees, with antimicrobial properties and intense flavor, essential in this recipe.
• Cooling: Crucial step to set the cheesecake's structure, ensuring clean cuts and balanced flavors.

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 55 minutes

Cooling: :

Cooling: 4 hours

Servings: :

Servings: 12-16 slices

Difficulty: :

Difficulty: Moderate

Grease the mold: :

Grease the mold: Use a 23 cm diameter mold, greasing generously with butter.

Prepare the nut base: :

Prepare the nut base: Mix the chopped nuts with the butter and sugar. Distribute evenly on the bottom of the mold, forming a compact layer.

Detail the edge: :

Detail the phyllo: Unroll the phyllo dough and cover with a damp cloth. Brush each sheet with melted butter and stack until you have eight layers of approximately 17x14 inches. Cut into a round and arrange in the mold, gently adjusting to make it even.

Bake the base: :

Bake the base: Place in a preheated oven at 220°C for 8 minutes or until golden brown. Let cool slightly.

Mix the cheeses and honey: :

Mix the cheeses and honey: In a large bowl, combine the cream cheese, mascarpone, and honey. Beat at low speed until a homogeneous mixture is obtained.

Incorporate the eggs: :

Incorporate the eggs: Add the eggs one by one, without overbeating, just until fully incorporated.

Add the flour and milk: :

Add the flour and milk: Incorporate the previously sifted flour, and the milk. Mix gently until integrated.

Pour and bake: :

Pour and bake: Pour the mixture over the already baked phyllo base. Reduce the temperature to 160°C and bake for 50-55 minutes or until the center is almost firm.

Cool and decorate::

Cool and decorate: Cool in the mold for about 10 minutes, then refrigerate for at least 4 hours. Decorate with toasted walnuts and a drizzle of honey just before serving.

Editor's Rating:
4.4