Honey Cheesecake – Sweet & Creamy
For the Cookie Base
For the Cheesecake Filling
For the Honey Bee Decoration
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Cookie Base
In a mixing bowl, combine 250g of crushed plain sweet cookies and 1.5 teaspoons of ground ginger. Add 100g of melted butter to the cookie mixture. Stir well until the mixture resembles wet sand.
Form the Cheesecake Base
Pour the cookie mixture into a 22cm springform tin, which has been lined with non-stick baking paper. Use the base of a flat-bottomed glass to firmly press the cookie mixture evenly into the bottom of the tin. Place the tin in the fridge to chill while preparing the filling.
Prepare the Cheesecake Filling
In a large mixing bowl, combine 250g of room temperature, cubed cream cheese, 400g of ricotta cheese, 1 cup of cream, and 3 tablespoons of plain flour. Using electric mixers, beat the ingredients together until the mixture is smooth.
Add Eggs and Honey to Filling
Add two eggs to the mixture, one at a time, beating well after each addition until fully incorporated. Pour 1/4 cup of honey into the mixture. Continue beating until all ingredients are combined and the mixture is smooth.
Bake the Cheesecake
Pour the cheesecake filling over the chilled biscuit base in the springform tin. Gently tap the tin on the counter a couple of times to release any air bubbles. Bake in a preheated oven at 150°C (approximately 300°F) (300°F (approximately 150°C)) for approximately , or until the center has just set with a slight wobble.
Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about to allow it to cool gradually. After cooling, transfer the cheesecake to the fridge and chill for at least , or preferably overnight, until it is completely firm.
Prepare Honey Bee Decorations
Take white icing fondant and divide it into small portions. Dye some portions yellow and some black using food dye. Roll yellow fondant into small balls for the bee bodies. Create black stripes and small white balls for eyes, attaching them to the yellow bodies. Insert almond flakes into the top of each bee to create wings. Place the finished honey bees on a tray lined with non-stick baking paper and allow them to dry and set in a cool spot for about .
Decorate and Serve
Once the cheesecake is firm and the honey bees are set, carefully remove the cheesecake from the springform tin. Drizzle a little extra honey over the surface of the cheesecake. Arrange the cute honey bee decorations on top of the cheesecake. Slice and serve this sweet, rich, and creamy honey cheesecake.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cream cheese?
- Mascarpone (1:1)
- Ricotta blended smooth (1:1)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
Plan Ahead
Complete this step earlier to save time later.
- View Step 6Cool the Cheesecake6 hours or overnight
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to allow it to cool gradually. After cooling, transfer the cheesecake to the fridge and chill for at least 6 hours, or preferably overnight, until it is completely firm.
Helpful Tips
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