Super Soft and Yummy Baked Crustless Honey Cheesecake
Golden in color with a creamy cream cheese texture and a drizzle of honey, this Baked Honey Cheesecake will be sure to please. The cake is extra fluffy since whipped egg whites are folded into the mixture before it is baked in the oven. With a drizzle of honey, this cheesecake is perfect to serve for dessert all year round.
To make the honey cheesecake, you first beat butter with powdered sugar, vanilla, egg yolks, and cream cheese until combined. Then, flour, baking powder, and cornstarch get folded into the cream cheese mixture followed by whipped egg whites. Once the cake is baked and cooled, it is then sliced and served with liquid honey drizzled on top. Consider trying different types of honey on the cake for varying flavours.
What is Honey Cheesecake?
This honey cheesecake is a crustless cheesecake that is drizzled with honey rather than being served with a fruit topping. Since the cake isn’t baked in a water bath, it becomes golden brown and gets a wonderful caramelized flavor.
Pro Tips
- Make sure the butter and cream cheese are softened to ensure they are incorporated into the cheesecake mixture easily.
- When whipping the egg whites, make sure that your mixing bowl and beaters are clean as any oil residue may hinder the egg whites from whipping up.
- Room temperature egg whites whip better than ones from the fridge.
- Gently fold the whipped egg whites into the cheesecake mixture to ensure they don’t deflate.
- You will know the cake is baked once it is golden in color and is fully set.
What to Serve with Honey Cheesecake?
Similar to other desserts, this honey cheesecake is delicious with a hot beverage to cut through the sweetness, such as tea or coffee. However, you could also serve slices of this cake with some whipped cream for extra decadence if desired.
What Type of Honey Should I Use?
You can use any type of honey you prefer as a topping for this cake, as long as it is liquid honey. Creamed honey is too thick to use as a topping on this honey cheesecake. Honey can have a variation of flavours depending on what the bees foraged on. A wildflower honey will be the most classic version and would be wonderful on this cake.
Can I Use Another Type of Cheese in the Cake?
Yes, if you prefer not to use classic cream cheese in your cake, you could easily replace it with mascarpone cheese instead. The mascarpone cheese has a higher fat content than traditional cream cheese, making it creamier and wonderful to use in cheesecakes.
How Can I Tell the Cheesecake is Baked?
You will know that your honey cheesecake is baked through when it is golden in color and fully set. This cake likely won’t have much jiggle to it when it is done, particularly since it isn’t baked in a water bath like other cheesecakes.
How to Store Honey Cheese
This honey cheesecake should be lightly covered and stored in the fridge until you are ready to serve it. It should last for up to 4 to 5 days when refrigerated. It isn’t recommended to freeze it as freezing may negatively impact the texture of the cake.
Ingredients
How to Make Baked Crustless Honey Cheesecake
Step 1: Preheat the oven to 340 F/170 C. In a large bowl, beat the butter with the powdered sugar and vanilla until pale and fluffy. Beat in the egg yolks.
Step 1: Preheat the oven to 340 F/170 C. In a large bowl, beat the butter with the powdered sugar and vanilla until pale and fluffy. Beat in the egg yolks.
Step 2: Beat the butter mixture with the cream cheese until combined.
Step 2: Beat the butter mixture with the cream cheese until combined.
Step 3: In another bowl, whisk the flour with the baking powder and cornstarch.
Step 3: In another bowl, whisk the flour with the baking powder and cornstarch.
Step 4: In another bowl, beat the egg whites with the lemon juice until stiff peaks form.
Step 4: In another bowl, beat the egg whites with the lemon juice until stiff peaks form.
Step 5: Beat the dry ingredients into the cream cheese mixture and fold in the egg whites.
Step 5: Beat the dry ingredients into the cream cheese mixture and fold in the egg whites.
Step 6: Pour the mixture into a 16 cm baking pan and bake for 40 minutes.
Step 6: Pour the mixture into a 16 cm baking pan and bake for 40 minutes.
Step 7: Allow the cheesecake to cool before slicing it and serving it drizzled with honey.
Step 7: Allow the cheesecake to cool before slicing it and serving it drizzled with honey.
;Resize,width=712;)
;Resize,width=767;)
