Description
Sweet honey cake meets creamy cheesecake in this delightful dessert fusion. Layers of golden sponge and rich cream cheese bring Mediterranean warmth to your table, promising a memorable slice of pure indulgence.
Ingredients
Scale
Honey Cake Cheesecake Ingredients:
Cake Base Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 milliliters) buttermilk
- ½ cup (120 milliliters) honey
- 1 teaspoon vanilla extract
Cheesecake Layer Ingredients:
- 2 blocks (16 ounces / 450 grams) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60 milliliters) honey
Glaze Ingredients:
- ¼ cup (60 milliliters) honey
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
Instructions
- Prepare the baking vessel by lining a 9-inch springform pan with parchment paper, ensuring full coverage of the bottom and sides.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, uniform consistency, ensuring no lumps remain.
- Incorporate eggs individually into the cream cheese mixture, gently folding each one to maintain a smooth texture.
- Delicately blend vanilla extract and honey into the cheesecake base, stirring until thoroughly integrated and creating a golden-hued batter.
- Transfer the velvety mixture into the prepared springform pan, using a spatula to spread evenly and eliminate any potential air pockets.
- Place the pan in a preheated oven set at 325F (160C), allowing the cheesecake to bake for 35-40 minutes until the center appears set but maintains a subtle jiggle.
- Remove from the oven and let the cheesecake cool completely at room temperature, preventing sudden temperature changes that might cause cracking.
- Refrigerate the cooled cheesecake for a minimum of 2 hours, allowing it to firm up and develop a rich, creamy texture before serving.
Notes
- Swap honey with maple syrup for a different flavor profile that adds rich, caramel-like sweetness to the cheesecake.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free batter and even mixing.
- Test cake doneness by gently shaking the pan – a slight wobble in the center indicates perfect creamy texture without overbaking.
- Consider a honey graham cracker crust for extra depth and complementary crunch that enhances the cake’s honeyed notes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 426
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 95 mg