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Indulge in the Ultimate Creamy Honey Cheesecake: A No-Fuss, Crack-Free Recipe

Prepare to be captivated by this exquisitely creamy, intensely rich, and satisfyingly dense honey cheesecake. This isn’t just any cheesecake; it’s a masterpiece featuring a delightful crunch from a ginger nut biscuit base and crust, perfectly complemented by a luscious topping of tangy soured cream and irresistible caramelised salted honey. Every bite delivers a harmonious symphony of sweet, tangy, and salty flavors, balanced to absolute perfection. From your very first taste, you’ll understand why this baked delight is simply impossible to resist.

Forget the stress and complexity often associated with homemade cheesecakes. This recipe simplifies the baking process beautifully, promising a smooth, velvety texture and a flawless, crack-free finish every single time. Best of all, it doesn’t involve the hassle of a water bath, making it an accessible and enjoyable baking experience for everyone, from novice bakers to seasoned dessert enthusiasts. Get ready to impress your family and friends with a show-stopping dessert that tastes as incredible as it looks!

45 degree angle view at honey cheesecake topped with cream and honey, showcasing its rich, golden-brown salted honey drizzle and white sour cream against a crunchy ginger nut crust — A tantalizing view of the finished Honey Cheesecake, ready to be devoured.

Why This Honey Cheesecake Will Become Your New Favorite

Beyond its stunning appearance, what truly sets this honey cheesecake apart is its extraordinary texture and the masterful interplay of flavors. The filling is luxuriously velvety, melting in your mouth with every spoonful. But the real star is the salted honey topping. It’s a sensational creation, boasting a beautiful, golden color that hints at its rich, caramel-like taste. The subtle saltiness perfectly cuts through the sweetness of the honey, creating an incredibly complex and satisfying profile. When combined with the cool, tangy soured cream layer, you get a mouth-watering combination that is truly impossible to resist. It’s a dessert that excites the palate with every element thoughtfully crafted for an unforgettable experience.

While this baked cheesecake requires some patience during its baking and chilling phases – much like my popular Burnt Basque Cheesecake – the hands-on preparation is surprisingly straightforward. If you’re in the mood for a quicker, no-bake option, be sure to explore my delightful Strawberry White Chocolate Cheesecake or the decadent No Bake Baileys Cheesecake for a different kind of sweet treat.

Key Ingredients for Your Divine Honey Cheesecake

Creating this irresistible honey cheesecake involves a carefully selected list of ingredients, thoughtfully divided into three key components: the crunchy base, the creamy filling, and the sensational topping. Using high-quality ingredients, especially your favorite honey, will elevate the final taste significantly.

ingredients for the honey cheesecake with text labels, neatly arranged to show full-fat cream cheese, runny honey, eggs, ginger nut biscuits, butter, cornflour, vanilla, soured cream, heavy cream, sea salt flakes, and lemon juice — All the fresh and essential ingredients laid out for preparing a perfect Honey Cheesecake.

For the Crust/Base: You will need crunchy ginger nut biscuits and melted unsalted butter. The ginger adds a warm, spicy note that beautifully complements the sweet honey.
For the Cheesecake Filling: The heart of the cheesecake requires full-fat cream cheese (at room temperature for best results), runny honey for sweetness and flavor, a touch of cornflour for stability, large eggs (also at room temperature), pure vanilla extract, and optionally, vanilla bean paste for extra gourmet flair. Soured cream may be needed depending on the type of cream cheese you use (check the recipe notes for details).
For the Topping: This magical layer consists of more runny honey, a little water, a few drops of lemon juice to brighten the flavors, double/heavy cream for richness, and flaky sea salt to create that addictive sweet-salty balance, plus additional soured cream for a refreshing contrast.

Crafting Your Perfect Honey Cheesecake: A Step-by-Step Guide

Follow these detailed instructions to create a truly magnificent honey cheesecake. Remember, precision and attention to detail, especially regarding mixing and cooling, are key to a beautiful, crack-free dessert.

Step 1: Preparing the Irresistible Ginger Nut Crust

Begin by preheating your oven to 160°C (140°C fan). Lightly grease your springform baking tin (23cm/9-inch is ideal) and line both the bottom and sides with baking paper, ensuring you leave a generous overhang. This paper is crucial for easy removal and helps prevent cracking. This recipe creates a delightful biscuit crust that covers not only the base but also extends up the sides of the cheesecake. This ‘wall’ of crunchy ginger nut isn’t just delicious; it also provides essential structural support for the creamy filling and helps contain the luscious soured cream and salted honey topping once assembled.

To prepare the crust, crush your ginger nut biscuits into fine crumbs. You can achieve this quickly using a food processor, or for a more hands-on approach, place them in a plastic zip-lock bag and use a rolling pin. Transfer the fine biscuit crumbs into a bowl, then thoroughly combine them with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking tin, extending it upwards to cover the sides. A flat-bottomed measuring cup or the base of a glass can be incredibly helpful for pressing the crumbs firmly into place, creating a compact and sturdy crust. Bake this crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you prepare the filling.

process of making honey cheesecake 1, showing ginger nut biscuit crumbs being pressed into a springform pan to form the crust — Firmly pressing the ginger nut biscuit crust into the springform pan.

Step 2: Crafting the Velvety Honey Cheesecake Filling

The secret to a perfect cheesecake filling lies in gentle mixing and room temperature ingredients. Ensure all your dairy and eggs are at room temperature; this promotes a smooth, lump-free batter and prevents overmixing. In the bowl of an electric mixer (or a freestanding mixer fitted with the paddle attachment), beat the room temperature full-fat cream cheese until it’s smooth. This should take no longer than 30 seconds on medium-low speed. The goal is to smooth it out, not to incorporate air. Next, add the runny honey and cornflour, mixing again just until combined, about 10 seconds. The cornflour acts as a stabilizer, helping to achieve that perfect creamy texture and prevent cracks.

Now, gradually incorporate the beaten eggs with the vanilla extract (and vanilla bean paste, if using). Add the egg mixture in three separate additions, mixing for no more than 5-10 seconds after each addition, just until combined. It is crucial not to overmix your batter at this stage. Overmixing incorporates too much air, which expands during baking and then collapses as the cheesecake cools, leading to cracks. Scrape down the bottom and sides of the bowl as needed to ensure all ingredients are well incorporated without excessive beating. Pour the smooth cheesecake batter evenly into the prepared baking tin, over your pre-baked crust, smoothing the top gently with a spoon or spatula.

Important Note on Cream Cheese: The cream cheese commonly found in the UK and certain parts of Europe is generally softer and slightly thinner than the block cream cheese familiar to readers in the US or Australia. If you are using block-style cream cheese, you will need to fold 150 ml/g of room temperature soured cream into the batter after adding the eggs. This helps achieve the ideal consistency for the filling.

Step 3: Baking and the All-Important Gradual Cooling Process

Carefully place the cheesecake on the middle shelf of your preheated oven and bake for 1 hour. The cheesecake is ready when the edges appear set, but the center still has a slight, delicate wobble when you gently shake the pan. This gentle wobble is a sign of a perfectly cooked, creamy interior. Once the baking time is complete, turn off the oven but leave the cheesecake inside. Crucially, prop the oven door open slightly for an hour. This gradual cooling process is vital for preventing drastic temperature changes that can cause cracks to form on the surface of your cheesecake.

After the hour of cooling in the oven, remove the cheesecake and allow it to cool completely at room temperature. Finally, transfer the cheesecake to the fridge for a minimum of 5 hours, or ideally, overnight. This extended chilling period allows the cheesecake to fully set, firm up, and develop its rich, dense texture and intense flavors. Patience truly is a virtue for the perfect cheesecake!

The Irresistible Salted Honey Topping

If you’ve never experienced the magic of salted honey topping, you are truly in for an extraordinary treat! This topping offers a complexity that tastes and looks remarkably similar to salted caramel but is significantly quicker and simpler to prepare. Its golden hue and glossy sheen will instantly elevate your cheesecake, promising a rich, deep flavor that perfectly complements the creamy base.

To create this sensational salted honey topping, combine 150 ml of runny honey with 1 tablespoon of water and 4-5 drops of fresh lemon juice in a small saucepan. Stir the mixture well to ensure everything is thoroughly combined. Place the saucepan over a medium heat and continue to stir until small bubbles begin to form on the surface. At this point, stop stirring but keep cooking, gently swirling the pan occasionally. You want to cook the mixture for about 5 minutes, or until the honey transforms into a beautiful golden-brown color and begins to emit a distinct, rich caramel aroma. This caramelization is key to its depth of flavor.

Promptly remove the saucepan from the heat to stop the cooking process. Carefully add 2 tablespoons of double or heavy cream and then stir in 1-2 teaspoons of flaky sea salt. The mixture may appear a bit thin initially, but don’t worry; it will naturally set and thicken to a pourable consistency as it cools down. Once cooled, you will either spoon this glistening, amber topping generously over the chilled cheesecake or artfully drizzle it, along with the fresh soured cream, just before serving. The combination of sweet, salty, and tangy elements creates an explosion of flavor that is truly remarkable.

side view of a pot with salted honey caramelizing, showing its rich golden-brown color — The salted honey topping achieving its perfect caramel hue in the saucepan.

process photos of making honey cheesecake 2, showing the cheesecake baked and cooling, then topped with cream and honey drizzle — The baked cheesecake awaiting its final decadent layers of soured cream and salted honey.

Smart Substitutions & Creative Variations to Personalize Your Cheesecake

This honey cheesecake recipe is wonderfully adaptable, allowing for various substitutions and creative twists to suit your preferences or dietary needs. Feel free to experiment and make this recipe truly your own!

Ginger Nut Biscuits: While I adore the warm, slightly spicy kick that ginger nut biscuits bring to the crust, enhancing the honey flavor beautifully, you have plenty of alternatives. Any sweet biscuit will work well. Consider using Digestive biscuits for a classic taste, Belvita for a slightly healthier crunch, rich tea biscuits for a more delicate base, or even shortbread for a buttery foundation. Graham cracker biscuits are also a fantastic option, especially if you enjoy American-style cheesecakes. For an inspired alternative, check out The Best Pecan Graham Cracker Crust recipe for a unique twist.
Vanilla Bean Paste: This ingredient is entirely optional but highly recommended for an extra layer of gourmet flavor and those beautiful tiny specks of vanilla seeds. If you don’t have it on hand, simply omit it and increase the vanilla extract slightly, or just stick with vanilla extract only. The cheesecake will still be incredibly delicious.
Soured Cream in Filling and Topping: If you’re looking for an alternative to soured cream, especially in the cheesecake batter or the final topping, 5% fat Greek yogurt can be a great substitute. It offers a similar tang and creamy texture, contributing to the cheesecake’s overall richness and balance.

Exciting Variations to Explore:

Mini Honey Cheesecakes: This recipe scales down beautifully to create individual mini cheesecakes, similar to my Chocolate Mini Cheesecakes. Simply use a muffin or cupcake baking tin, line it with paper cases, and divide the prepared biscuit crust evenly among them. Bake the crusts for about 5 minutes. Then, divide the cheesecake batter into the cases and bake for 15-18 minutes, or until set. They make perfect individual servings for parties or gatherings!
Gluten-Free Honey Cheesecake: Adapting this recipe for a gluten-free diet is incredibly simple. The vast majority of the ingredients are naturally gluten-free. Just swap out the standard ginger nut biscuits for your favorite brand of gluten-free biscuits when making the base and crust. The rest of the recipe remains unchanged, ensuring everyone can enjoy this delightful dessert.
Extra Add-Ons and Flavor Boosts: Don’t hesitate to get creative with additional ingredients. Experiment by folding fresh fruits like berries or sliced peaches into the cheesecake batter, or scatter them on top for a vibrant, fresh garnish. Chopped nuts (pecans, walnuts) or chocolate chunks can add extra texture and flavor. Citrus zest, particularly lemon or lime, can be folded into the batter for a bright, zesty counterpoint to the sweetness of the honey.
Vegan Cheesecake Option: For those following a vegan diet, a delectable cheesecake is still within reach! While this recipe is dairy-based, many fantastic plant-based alternatives exist. For an excellent vegan version of cheesecake, I recommend checking out this highly-rated Vegan Cheesecake Recipe from Chocolate Covered Katie.
Lemon Cheesecake Alternative: If the honey flavor isn’t quite what you’re craving, or if you simply adore citrus, consider making a lemon cheesecake instead. Lemon offers a refreshing, zesty profile that is equally satisfying. Take a look at this recipe for the best lemon cheesecake ever from Mommy Evolution blog for inspiration!

top view of the cheesecake topped with cream and salted honey, perfectly sliced — A generous slice of Honey Cheesecake, showcasing its creamy layers and delicious toppings.

Essential Equipment for Cheesecake Perfection

Having the right tools can make all the difference in achieving a perfect cheesecake. Here’s a list of essential equipment that will ensure a smooth and enjoyable baking experience:

Springform Baking Tin: A 23cm (9-inch) springform pan is an absolute must-have for this recipe. Its unique design, with removable sides, makes unmolding the delicate cheesecake incredibly easy, preserving its pristine shape.
An Electric Mixer or a Freestanding Mixer: Whether you use a hand-held electric mixer or a freestanding mixer with a paddle attachment, this tool is essential for creaming the ingredients smoothly and efficiently. It ensures a consistent, lump-free batter, but remember to use it on low speed to avoid overmixing.
Baking Paper: Critical for lining the bottom and sides of the baking tin. Make sure to leave a generous overhang of baking paper; this extra paper acts as “handles” to easily lift the cooled cheesecake out of the pan, further aiding in effortless removal and preventing any sticking.
A Couple of Mixing Bowls: You’ll need separate bowls for preparing the biscuit crust mixture and for the cheesecake filling. Having a few on hand makes the preparation process much more organized.
Small Saucepan: An indispensable item for making the luscious salted honey topping. Its size is perfect for caramelizing the honey evenly and safely.
Spatula: Useful for scraping down the sides of your mixing bowl and smoothing the top of your cheesecake batter before baking.

straight ahead close up at a slice of honey cheesecake, showing its distinct layers of crust, creamy filling, and two toppings — A close-up of a perfectly sliced Honey Cheesecake, highlighting its inviting texture.

Storage and Freezing Guidelines for Your Honey Cheesecake

Proper storage is key to enjoying your delicious honey cheesecake for longer. Any leftovers should be stored in the fridge in an airtight container to maintain freshness and prevent it from absorbing other food odors. Alternatively, you can cover the baking tin tightly with some kitchen foil. When stored correctly, your cheesecake will remain fresh and delightful for up to 5 days.

This honey cheesecake is also surprisingly suitable for freezing, allowing you to enjoy a slice whenever a craving strikes! For best results when freezing, omit the soured cream and salted honey drizzle until ready to serve. First, ensure the baked cheesecake has completely chilled overnight in the fridge. Once thoroughly cooled and set, wrap the entire cheesecake (without toppings) in a double layer of cling film, ensuring it’s sealed tightly to prevent freezer burn. Then, place it in a freezer-friendly bag or rigid container. It can be frozen for up to a month. To thaw, simply transfer the frozen cheesecake to the fridge overnight and add the fresh toppings just before serving.

side close up at a slice of honey cheesecake with elegant salted honey drizzle — Another delectable side view of a Honey Cheesecake slice, adorned with its signature drizzle.

Frequently Asked Questions (FAQs)

Do I have to use a water bath for this cheesecake?

Absolutely not! A common misconception is that a water bath is crucial for baking cheesecake, but for this specific recipe, it’s entirely unnecessary. Many recipes advocate for it, but in practice, a water bath often adds more hassle than benefit. With this recipe’s careful baking and cooling method, you’ll achieve a beautifully smooth and crack-free cheesecake without the fuss. It makes very little to no difference to the appearance or the taste of your cheesecake, allowing you to bypass a step that can often be messy and inconvenient.

Why did my cheesecake crack?

Cheesecake cracks are a common frustration for bakers, but they are often preventable. Several factors can contribute to cracking:

Improper Pan Lining: It’s essential to line the baking tin properly with baking paper, covering both the bottom and the sides. If the sides aren’t adequately covered, the cheesecake can stick to them. As the cheesecake cools and shrinks, this sticking creates tension, causing the surface to split.
Overmixing the Batter: This is one of the most common culprits. Overmixing introduces too much air into the batter. These air bubbles expand rapidly as the cheesecake bakes in the oven. Once removed from the heat, the air bubbles collapse, and the cheesecake sinks in the middle, inevitably forming cracks on the surface.
Drastic Temperature Changes: Rapid temperature shifts are a major enemy of a smooth cheesecake. Removing a hot cheesecake directly from the oven to a cool kitchen counter causes it to cool down too quickly. This sudden change can lead to the cheesecake contracting too fast and cracking. Always allow your cheesecake to cool down gradually in the oven first (with the oven turned off and door ajar), then at room temperature, before finally transferring it to the fridge.

Remember, even if your cheesecake does develop a crack or two, don’t despair! The generous topping of soured cream and salted honey is specifically designed to elegantly conceal any imperfections. It will still taste absolutely divine, so don’t let a small crack diminish your baking triumph!

Why did my cheesecake curdle?

A curdled cheesecake batter or a finished cheesecake with a grainy texture is typically a sign of either an oven temperature that was set too high or baking the cake for an excessive duration. High heat can cause the proteins in the eggs and cream cheese to seize up too quickly, leading to a lumpy or curdled consistency. To avoid this, always double-check your oven temperature and adhere strictly to the recommended baking times in the recipe. Furthermore, ensuring all your ingredients, especially the cream cheese and eggs, are at room temperature before you begin mixing is crucial. Room temperature ingredients combine more smoothly and evenly, significantly reducing the risk of curdling.

close up at a slice of cheesecake on a plate with bite missing, showing its rich texture — An irresistible slice of Honey Cheesecake, with a bite taken to reveal its creamy interior.

Top Tips for Cheesecake Success: Achieving Perfection Every Time

Mastering the art of cheesecake baking is simple when you follow a few key principles. These top tips will help you achieve a perfectly smooth, creamy, and crack-free honey cheesecake every single time.

Always use room temperature ingredients. This is perhaps the most crucial tip for any cheesecake recipe. Cold cream cheese, eggs, and sour cream do not blend smoothly; they can create lumps in your batter and require more mixing, which leads to unwanted air incorporation. Remove all your dairy and eggs from the fridge at least an hour or two before you plan to start baking, allowing them ample time to come to room temperature. This ensures a silky-smooth batter.

Do not overmix the cheesecake batter. This cannot be stressed enough! Once you’ve added the cream cheese, honey, and cornflour, and especially when incorporating the eggs, mix only until the ingredients are just combined. Overmixing beats too much air into the batter. This excess air will cause the cheesecake to puff up and rise excessively in the oven as it bakes. However, once removed from the heat, these air bubbles collapse, causing the center to sink and form unsightly cracks. Mix on low speed, scrape down the bowl frequently, and stop as soon as everything is incorporated for a perfectly smooth and stable cheesecake.

If you’ve tried this recipe or any other recipe from Anna Banana, please take a moment to rate it and leave a comment. Your feedback is invaluable, not only do I love hearing from you, but it also genuinely assists other readers considering making the recipe!

A close-up of a honey cheesecake slice with toppings

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Average rating: 4.89 from 27 votes

Honey Cheesecake

This honey cheesecake is made with a crunchy ginger nut biscuit base and an extra-creamy, rich, and super-smooth filling, naturally sweetened with honey. Topped with tangy soured cream and a luscious salted honey caramel, it’s a truly irresistible dessert.

Prep Time:: 15 mins
Cook Time:: 1 hr 10 mins
Chilling and Cooling:: 6 hrs
Total Time:: 7 hrs 25 mins

Course: Dessert

Cuisine: British

Keywords: baked cheesecake, cheesecake, honey cheesecake, salted honey

Servings: 10 people

Calories: 577 kcal (per 100g serving)

Author: Anna Wierzbinska

Equipment

23cm (9 inch) springform cake tin
Baking paper
2 mixing bowls
Hand-held electric mixer or freestanding mixer with paddle attachment
Spatula
Small saucepan

Ingredients

For the cheesecake base:

280 g ginger nut biscuits, crushed into fine crumbs
90 g unsalted butter, melted

For the filling:

900 g full-fat cream cheese, room temperature
170 ml runny honey
2 Tbsp cornflour
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp vanilla bean paste (optional)
150 ml soured cream (optional, read recipe notes for US/AUS cream cheese)

For the topping:

150 ml runny honey
1 Tbsp water
4-5 drops lemon juice
2 Tbsp double/heavy cream
150 ml soured cream
1-2 tsp flaky sea salt

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. A conversion to US customary is provided in the recipe card for convenience, but it has not been tested using that method.

Instructions

Preheat the oven to 160°C (140°C fan). Lightly grease a 23cm (9-inch) springform baking tin and line the bottom and sides with baking paper, leaving plenty of overhang.
To make the crust: Using a food processor, whizz the biscuits into fine crumbs. Alternatively, place biscuits in a zip-lock bag and crush with a rolling pin. Transfer crumbs to a bowl and mix with melted butter until resembling wet sand. Press firmly into the bottom and up the sides of the baking tin. Bake for 10 minutes. Remove from oven and set aside.
To make the honey cheesecake filling: Place room temperature cream cheese in a mixer bowl with the paddle attachment and beat until smooth, no longer than 30 seconds on medium-low speed. Add honey and cornflour, mix for about 10 seconds until combined. Add beaten eggs with vanilla (and soured cream if using block cream cheese, see notes) in three additions, mixing for 5-10 seconds between each addition, just until incorporated. Do not overmix. Scrape bowl as needed.
Pour the cheesecake batter into the prepared tin over the crust. Bake for 1 hour. The top should be very light golden brown and jiggle slightly in the center when gently shaken. Turn off the oven, but leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove from the oven and transfer to the fridge for at least 5 hours, or ideally overnight, to chill and set completely. Once chilled, remove from the baking tin. Top with soured cream and the salted honey mixture before slicing and serving.
To make the salted honey topping: In a small saucepan, combine 150ml honey, 1 tablespoon water, and a few drops of lemon juice. Stir well. Place over medium heat and stir until small bubbles appear. Stop stirring but continue cooking, swirling the pan occasionally, until the honey turns golden brown and smells caramelised (about 5 minutes).
Remove from heat, add 2 tablespoons of double/heavy cream, and stir in 1-2 teaspoons of flaky sea salt. Allow the mixture to cool and thicken slightly before serving.

Notes

Biscuits: Any type of sweet biscuit can be used for the crust.
Cream cheese: UK/European cream cheese is softer than US/Australian block cream cheese. If using block cream cheese, add 150 ml/g of room temperature soured cream to the batter after beating in the eggs to achieve the correct consistency.
Soured cream: Can be substituted with 5% Greek yogurt.
Storage and freezing instructions: Store leftovers in an airtight container in the fridge for up to 5 days, or covered with foil in the springform tin. For freezing (without toppings), chill overnight, then wrap tightly in double clingfilm and freeze for up to a month. Thaw in the fridge overnight.

Nutrition

Did you make this? Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!