Description
A delicious and creamy Honeycomb Cheesecake topped with fresh honeycomb and drizzled with honey, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 24 oz (675 g) cream cheese, softened
- 1 cup sour cream
- ¾ cup honey (plus extra for topping)
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Fresh honeycomb (store-bought or local)
- Extra honey (for drizzling)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter until sandy.
- Press firmly into the bottom of a springform pan.
- Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add sugar and honey, mixing well.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time, mixing just until combined. (Do not overmix.)
- Pour filling over cooled crust.
- Place pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).
- Bake 55–65 minutes, until edges are set but center is slightly wobbly.
- Turn off oven, crack door, and let cheesecake rest inside for 1 hour.
- Chill at least 4 hours or overnight.
- Once cheesecake is fully chilled, top with fresh honeycomb.
- Drizzle extra honey over the top so it cascades down the sides.
Notes
- For best results, use room temperature ingredients.
- Chilling overnight enhances the flavor and texture.
- Adjust the amount of honey based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg