Honey Cheesecake with Biscoff Cookie Crust
Serves 8
30 mins prep
65 mins cook
360 mins Chilling Time
455 mins total
Honey Cheesecake is a classic New York style cheesecake with, cream cheese, mascarpone, sour cream, fresh honey, vanilla, and orange blossom water in a Biscoff cookie crust. Top with whipped cream, fresh fruit, and honey.
Biscoff Cookie Crust
ozsalted buttermelted and cooled
Honey Cheesecake Filling
ozblock cream cheese (full fat)room temperature
ozmascarpone cheeseroom temperature
ozhoney
large eggslightly beaten, room temperature
ozsour cream room temperature
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Prep Cheesecake Pan
Either butter the inside of the springform pan, or line the bottom with parchment paper.
Biscoff Cheesecake Crust
Preheat oven to 350℉ (180℃).
Blitz cookies in a food processor to form a fine crumb, or place them in a plastic sealable bag and mash with a rolling pan into crumbs.
oz Biscoff cookie crumbs
Transfer to a bowl, pour in the cooled melted butter and mix together evenly with a fork.
oz salted butter
Pour the crumbs into the prepared springform pan. Press the crumbs firmly and evenly across the bottom and up the sides of the pan. Bake for 10 minutes and set on a wire rack to cool while you make the filling.
Honey Cheesecake
Lower oven temperature to 325℉ (160℃). Place a 13x9-inch pan filled halfway with water on the next to lowest rack of the oven. This will create steam as the cheesecake bakes, avoiding the needs for a full water bath.
In a large mixing bowl with handheld mixer or the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and mascarpone until smooth.
oz block cream cheese (full fat)
oz mascarpone cheese
Pour in honey, vanilla, orange blossom water, and flour. Mix again on medium low until smooth. Scrape the bottom and sides of the bowl to make sure everything is incorporated.
tbsp all purpose flour
oz honey
tsp vanilla bean paste
tsp orange blossom water
Next, slowly mix in the lightly beaten eggs, followed by the sour cream. Scrape bottom and sides of bowl before one last mix.
large eggs
oz sour cream
Transfer the cheesecake filling into the cooled crust. Level the filing with an offset spatula.
Place the pan on the middle oven rack and bake for about 55 minutes until the outer two-thirds of the cheesecake are set and the center is still wobbly. Check the cheesecake at the 45 and 50 minute mark as all ovens run differently.
Remove from the oven and let it cool completely to room temperature on a wire cooling rack before transferring to the fridge. Cool for at least 4 hours and even better overnight before slicing.
Top with whipped cream, fresh fruit, and a drizzle of honey for serving.