Ingredients
- 900 g cream cheese room temperature
- 300 g granulated sugar
- 170 g honey
- 7 large eggs
- 2 tablespoons cornstarch used instead of flour
- 200 mL heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 150 g honey for glaze
- 50 mL water for glaze
- salt pinch, for glaze
Equipment
1 Saucepan for glaze
Method
- Preheat the oven to 410°F (210°C). Line a 9-inch (23 cm) springform pan with parchment paper, allowing it to rise several inches above the rim.
- In a large mixing bowl, beat the cream cheese until completely smooth. Add sugar and honey; beat until fully incorporated and creamy.
- Add eggs one at a time, scraping the sides of the bowl between additions. Mix in cornstarch, vanilla, and salt.
- Gradually pour in the heavy cream and mix on low until silky and even.
- Pour the batter into the lined pan and tap gently to remove air bubbles. Bake for 44–55 minutes, until the top is darkly caramelized and the center still jiggles slightly when moved.
- Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
- In a small saucepan over medium-high heat, cook 150 g honey until it turns a deep amber color and releases a nutty aroma. Carefully add 50 mL water and a pinch of salt (it will bubble vigorously). Stir until smooth and slightly thickened. Let it cool to warm room temperature.
- Once the cheesecake is chilled and set, pour the burnt honey glaze evenly over the top. Let it rest a few minutes before slicing.
Nutrition
Notes
Cornstarch keeps the custard creamy yet light, and the burnt honey glaze adds a pleasant bitterness that balances the sweetness. For the best texture, chill overnight before serving. Serve plain or with a drizzle of extra honey.