Wanna know what makes me happy? Making something really decadent from 100% homemade and/or local ingredients. Like cheesecake. Yup, homemade cheese, homemade vanilla, eggs from our front yard, and honey from our neighbor’s bees. It rocks. And incidentally, cream cheese is one of the easiest cheeses to make. I highly reccomend trying it.
On a whim a few weeks ago, I decided to go sugar-free until Thanksgiving. Crazy? Yeah, pretty much. Especially with our anniversary being last week. One does not simply let their anniversary slip by without sort of special dessert. Not around here anyway.
So I set out to make a honey-sweetened cheesecake, and let me just say that it was phenomenal! Whoever would have thought there could be such a thing as a healthy cheesecake recipe?
Well, this cheesecake is. Still high calorie yes, but they’re healthy calories, so it’s all good, right?
Honey Sweetened Cheesecake Recipe
- 2 lbs. cream cheese
- 4 eggs
- 1 T. vanilla
- 2/3 cup honey
- 1/2 cup cream or milk
Bring cream cheese to room temperature. Beat cream cheese and milk until fluffy. add eggs, vanilla and honey.
Pour into a gluten-free “graham cracker” crust lined spring-form pan.
Bake at 350 for 1 to 1 1/2 hours until set.
Chill overnight before serving.
Enjoy!
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Does the cream also get mixed in with the rest of the ingredients?
Oh, yes! Sorry for the mistake!
I’m trying this. What size spring form pan did you use.
I believe it was nine inches.
Hello, this recipe looks wonderful however I am hoping to make a coffee flavoured cheesecake. Do you think if I added a bit of cocoa and instant coffee it would alter the consistency much? Thank you
Instant coffee shouldn’t be a problem at all. I’m not sure how much cocoa you would need to add to this recipe, so it kind of depends. Definitely worth a try!
I am curious if instead of milk I could use solely canned coconut cream?
I honestly have no idea. I think there’s a possibility that the cheesecake may not set up, especially if you use a non-dairy cream “cheese”. But it would taste good! 😉
How can i double your cheeese cake recipe?
Awsm recipe .cant wait to try it .I have a query .Can mango puree be added?
I suggest instead of graham cracker crust, you instead substitute ground almonds for the crust. They have many advantages. Almonds are the most nutritiously dense nut in existence according to the California Almond Board. The ground almond crust also does not get soggy in the fridge like a graham cracker crust does. It also does not take on smells from the fridge because of the natural oils in the almonds.
You can form your crust all the way up the side of the springform pan by following this advice: Place the springform pan in the freezer for at least a half hour before forming the crust. Increase your crust mixture to 2 cups of ground almonds and 1 stick of butter and mix it well. Then take a tablespoon and form the crust up the side of the pan. It will stick immediately and finish by pressing the crust into the bottom of the pan. The other advantage is that you don’t have to use a knife to get the springform pan to let go, all you need to do is simply unlatch it and remove it carefully and now your cheesecake is framed beeautifully all the way up the side by its wonderful crust.
Hi – I presume the milk or cream is added with everything else during mixing? Can one use almond milk or another substitute? And have you tried the recipe with low-fat cream cheese? Thanks!
Yes it is. Sorry for the oversight! I haven’t tried the recipe with either a milk substitute or low fat cheese. If you do, be sure to let us know how it works!
so when do you add the milk in the hiney flavored cheesecake??
You would beat it with the cream cheese.