Honeycomb Vanilla Cheesecake
An elegant dessert combining a creamy vanilla-honey filling, buttery graham cracker crust, and dramatic homemade honeycomb topping, perfect for celebrations.
Ingredients
Graham Cracker Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 6 tablespoons 6 tablespoons unsalted butter, melted
- 2 tablespoons 2 tablespoons sugar
Vanilla Honey Cheesecake Filling
- 16 oz 16 oz cream cheese, softened Use full-fat cream cheese for best results.
- 0.75 cup ¾ cup honey
- 0.5 cup ½ cup granulated sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cup ½ cup heavy cream
- 1 tablespoon 1 tablespoon lemon juice
Honeycomb Topping
- 0.5 cup ½ cup granulated sugar
- 2 tablespoons 2 tablespoons water
- 1 tablespoon 1 tablespoon honey
- 1 teaspoon 1 teaspoon baking soda
Decoration
- White sugar flowers
- Edible gold dust (optional) Use for an elegant finish.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Press firmly into the bottom of a lined springform pan.
- Bake for 10 minutes, then allow it to cool completely.
Cheesecake Filling
- Beat the softened cream cheese until completely smooth.
- Add honey and granulated sugar, mixing until creamy and well incorporated.
- Add eggs one at a time, mixing gently after each addition.
- Blend in vanilla extract, heavy cream, and lemon juice until smooth and silky.
Baking
- Pour the cheesecake filling over the cooled crust.
- Bake for 40–45 minutes, until the center is just set but still slightly jiggly.
- Remove from the oven and allow the cheesecake to cool completely at room temperature, then refrigerate until fully chilled.
Honeycomb Topping
- In a saucepan, heat sugar, water, and honey over medium heat.
- Let the mixture bubble without stirring until it turns a deep amber color.
- Remove from heat and quickly stir in baking soda.
- Immediately pour onto parchment paper and allow it to harden completely.
- Once cooled, gently break or shape the honeycomb and place it on top of the cheesecake.
Decoration and Serving
- Decorate with white sugar flowers and lightly dust with edible gold for an elegant finish.
- Slice and serve chilled.
Notes
Use full-fat cream cheese for a richer texture. Don’t overbake; the center should jiggle slightly as it will firm up while cooling. Work quickly when making the honeycomb to ensure it expands properly.