Just in time for Mother’s Day! I actually made this cheesecake for Easter, and it was a big hit. The texture was awesome, and it held together great without a crust. And there’s no flour in it either! (You’d be surprised how many cheesecake recipes call for flour…) The other thing I love about it is that there’s no sugar, and only 1/2 cup honey for the whole cake. It definitely doesn’t taste like honey though, which I think is a plus. Creamy, smooth, and not too sweet – this is my go to cheesecake recipe! Dress it up with a dollop of honey-sweetened whipped cream and some berry “sauce” – a perfect dessert worthy of any occasion.
1 kg cream cheese
1/2 cup honey
1 tsp grated lemon rind
2 egg yolks
2/3 cup sour cream
1. Preheat oven to 350°F.
Grease bottom of 9-inch springform pan and line the sides with parchment paper. Wrap the bottom of the spring form pan in a double layer of tin foil, going as high up the sides as possible.
2. Beat honey and lemon rind with cream cheese.
3. Stir in eggs and yolk, individually.
4. Stir in sour cream.
5. Pour batter into springform pan.
6. Place springform pan into large pan and pour in hot water so it comes 1” up the side of the springform pan.
7. Bake for approximately 1 hour until surface appears less shiny and edges look set. Try not to open the oven while it’s baking so that the cake doesn’t fall prematurely. Also, be gentle with it when taking it out of the oven. It’ll still likely to fall quite a bit, and that’s okay.
8. Cool cheesecake, cover, and place in fridge for approximately 6 hours.
Sauce: For the berry “sauce”, heat berries on the stove until they’ve melted into a sauce. You can add some honey to make it more syrup-like, or some alcohol to enhance the flavor, but I find it tastes fine all on its own as well. I usually use frozen berries, which don’t tend to need any additional liquid, but if you’re using fresh berries, some water or juice may be helpful to reach the desired consistency.