Salted Honey Gingernut Cheesecake

Ingredients

1. Preheat oven to 160°C (fan-forced). Grease and line the base of a 20cm springform cake tin with baking paper.
2. Place biscuits in a food processor and pulse until fine. Add melted butter and vanilla, pulse until combined. Press mixture into base of cake tin using the back of a metal spoon to smooth, ensuring the biscuits are well compacted. Chill until ready to bake.
3. In a stand mixer with paddle attachment, mix softened cream cheese on medium speed until smooth, approx. 1-2 minutes. Add honey, sour cream and vanilla, mix until combined, then add eggs and yolk 1 at a time, beating in between until smooth. Sift flour into bowl and fold on low speed until just incorporated.
4. Place tin on a baking tray. Transfer cheesecake mixture into tin and bake for 40 minutes until mixture is set but still wobbly. Leave cheesecake in oven with oven turned off and door ajar for 1 hours until cooled, to prevent cracks forming. Allow to cool to room temperature on benchtop before chilling at least 4 hours or ideally overnight.
5. While cheesecake is baking, prepare salted honey sauce. Combine honey, 1 tbsp water and lemon juice in a small saucepan over low heat. Heat until small bubbles begin to form, and swirl (without mixing) until mixture is golden brown and caramelised (2-4 minutes approx.). Stir in sea salt flakes and allow to cool. Transfer to a jar or airtight container until ready to serve.
6. To serve, spread thick sour cream over top of cheesecake creating swirls using a palette knife or spatula. Gently warm salted honey sauce by standing container in warm water.
7. Drizzle sauce over top of cheesecake and finish with sea salt flakes.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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