Honey Cheesecake with Biscoff Cookie Crust
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.
Servings: 8 servings
Equipment
- 9 or 10-inch round springform cheesecake pan
- 13x9-inch baking pan for water
Ingredients
Biscoff Cookie Crust
- 300 grams
Biscoff cookie crumbs - 84 grams salted butter melted and cooled
Honey Cheesecake Filling
- 681 grams block cream cheese (full fat) room temperature
- 113 grams mascarpone cheese room temperature
- 2 tablespoons all purpose flour
- 190 grams honey
- 2 teaspoons vanilla bean paste
- 1 teaspoon orange blossom water
- 3 large eggs lightly beaten, room temperature
- 120 grams sour cream room temperature
Instructions
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.300 grams Biscoff cookie crumbs
- Transfer to a bowl, pour in the cooled melted butter and mix together evenly with a fork.84 grams 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.681 grams block cream cheese (full fat), 113 grams 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.2 tablespoons all purpose flour, 190 grams honey, 2 teaspoons vanilla bean paste, 1 teaspoon 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.3 large eggs, 120 grams 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.
Video
Notes
Storage:
- Refrigerate: Stored baked cheesecake in the springform pan or air tight container in the fridge, tightly covered with plastic wrap, for up to three days.
- Freeze: This cheesecake can be frozen for up to 3 months. Place the chilled cake in the freezer to slightly firm. Then wrap it tightly with wither aluminum foil or plastic freezer wrap in two layers and place back in the freezer. To serve, thaw in the refrigerator overnight.