Description
Dive into a world of flavor with this Honey Cheesecake featuring a fragrant honey-thyme drizzle. Velvety cream cheese, sweet honey, and a subtle herbal touch come together to create a dessert that’s elegant, unique, and downright irresistible. Perfect for special occasions or indulgent evenings.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 pounds (900g) cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup finely ground pistachios
- Green food coloring (optional)
- For the Topping:
- 1 cup whipped cream
- 1/4 cup chopped pistachios
- Honey, to taste
- 1–2 sprigs fresh thyme
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine the graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl. Mix until well combined.
- Press the mixture firmly into the bottom of the springform pan, creating an even layer.
- Bake the crust for 10 minutes. Remove and allow to cool completely.
- Make the Cheesecake Filling:
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
- Fold in the ground pistachios gently. If using food coloring, add a few drops and mix until evenly distributed.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Honey-Thyme Drizzle:
- Heat 1/2 cup honey and 1-2 sprigs of thyme in a small saucepan over low heat.
- Simmer for 5 minutes, then remove from heat and cool. Discard the thyme sprigs before using.
- Garnish and Serve:
- Spread whipped cream over the top of the chilled cheesecake.
- Sprinkle with chopped pistachios for added crunch and color.
- Drizzle the honey-thyme mixture over the cheesecake just before serving.
Notes
- Use room temperature cream cheese and eggs for a smooth filling.
- Avoid overmixing the batter to prevent air bubbles, which can cause cracks.
- If you prefer not to use a water bath, place a pan of water on the oven’s lower rack to maintain moisture.
- The honey-thyme drizzle can be swapped for rosemary or lavender for a different herbal note.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American