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Salted Honey Cheesecake

Salted Honey Cheesecake features a creamy baked honey filling on a crunchy ginger biscuit crust.
Finished with a rich salted honey caramel topping.
An elegant dessert perfect for gatherings and celebrations.
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Dessert
Cuisine British-inspired

Ingredients
  

For the Crust

  • 250 g ginger nut biscuits
  • 75 g unsalted butter melted

For the Filling

  • 600 g soft cheese
  • 2 tbsp plain flour
  • 150 g runny honey
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 150 ml soured cream

For the Salted Honey Topping

  • 150 g runny honey
  • A few drops lemon juice
  • 2 tbsp double cream
  • Pinch sea salt flakes
  • 150 ml soured cream

Instructions
 

  • Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
  • Place the ginger nut biscuits into a food processor and blend into fine crumbs.
  • Add the melted butter and blend again until fully combined.
  • Press the mixture firmly into the base of a 20cm springform tin.
  • Bake the crust for 5 minutes, then remove and allow it to cool.
  • In a large mixing bowl, beat together the soft cheese, flour, honey, vanilla extract, eggs, egg yolk, and soured cream until smooth and creamy.
  • Place the tin on a baking tray and pour in the cheesecake filling.
  • Bake for approximately 40 minutes. The center should still have a slight wobble when gently shaken.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually and help prevent cracking.
  • Remove from the oven and allow the Salted Honey Cheesecake to cool completely.
  • To make the topping, combine the honey, 1 tablespoon water, and lemon juice in a saucepan.
  • Heat gently while stirring until small bubbles appear.
  • Stop stirring and continue cooking, swirling the pan occasionally, until the honey becomes a deep golden caramel color.
  • Remove from the heat and carefully stir in the double cream.
  • Add the sea salt flakes and allow the topping to cool.
  • Spread the soured cream evenly over the cooled cheesecake.
  • Chill for at least 2 hours or until fully set.
  • Spoon the salted honey topping over the cheesecake just before serving.

Notes

  • Digestive biscuits can be substituted for ginger nut biscuits.
  • Greek yogurt may replace soured cream if preferred.
  • Garnish with extra sea salt flakes for enhanced flavor contrast.
  • Serve with fresh berries for added freshness and color.