Honey Cheesecake

Beat 100 g of soft butter with 80 g of honey and the egg yolk until the mixture becomes light and fluffy. Sift 200 g of flour with ½ tsp of baking powder and a pinch of salt into the mixture and stir. Transfer to plastic wrap, flatten and refrigerate for 1 hour.

Roll out the dough between two sheets of parchment and prick it with a fork. Bake in a preheated oven at 190°C (375°F) for 10–15 minutes. Let it cool.

Grind the cooled crust into crumbs, add 35 g of soft butter and mix.

Grease the sides of an 18 cm (7 in) baking ring generously with butter so that the finished cheesecake comes out easily. Form the sides and bottom of the cheesecake crust using a flat-bottomed glass.

🔹 A detailed video on preparing the baking ring:

https://youtu.be/Lvuwh0OepUo?t=68

Bake the crust for 10 minutes at 180°C (350°F), then refrigerate.

Stir 600 g of room temperature cream cheese with 150 g of honey, then add 2 eggs one at a time and 80 g of heavy cream. Pour the mixture over the cooled crust and spread evenly.

Bake for 90–120 minutes at 110°C (230°F). Place another baking dish with boiling water on the bottom of the oven.

Leave the cheesecake to cool in the switched-off oven, then cover with plastic wrap and refrigerate overnight.

The next day, carefully remove the cheesecake from the ring or springform pan. Drizzle with honey before serving.