Loaf Tin Honey Cheesecake
Course:
Dessert
Ingredients
Crust
- 210 grams Ginger Nut Biscuits (crushed)
- 68 grams Butter (melted)
Filling
- 675 grams Soft Cheese (room temp)
- 128 millilitres Honey
- 11⁄2 tablespoon Cornflour
- 2 Egg (room temp, beaten)
- 1 teaspoon Vanilla Extract
Topping
- 113 grams Honey
- 10 millilitres Water
- Lemon Juice (3 drops)
- 11⁄2 tablespoon Double Cream
- Salt (flaky)
Steps
- Preheat the oven to 160°C (140°C fan).
- Lightly grease the loaf tin and line the bottom and the sides of it with the baking paper, leaving plenty of overhang.
- Using the food processor, whizz the biscuits into fine crumbs.
- Tranfer the biscuits crumbs into a bowl, and mix with the melted butter until the texture resembles the wet sand.
- Transfer to the loaf tin and press firmly into the bottom and the sides of the baking tin.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and set aside, while you prepare the filling.
- Place the room temperature cream cheese in a bowl of an electric mixer and beat until smooth, no longer than 30 seconds on medium-low speed.
- Add honey and cornflour and mix again to combine, about 10 seconds.
- Add the beaten eggs with vanilla, in two additions, mixing no longer than 5-10 seconds between each addition.
- Pour the cheesecake batter into the baking tin with the crust.
- Place the loaf tin into a slightly larger roasting pan. Fill the outer pan with hot water halfway up the sides. Transfer to the oven.
- Bake the cheesecake for 35–45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean. Internal temperature is 63C.
- Turn the oven off, optionally prop the door open, and allow to cool in the oven for 1 hour.
- Remove from the oven and allow to cool completely in the pan set on a wire rack -- minimum 2 hours.
- Once cool, cover, and refrigerate the cheesecake overnight.
Topping (next day):
- Put the honey, 10ml of water and few drops of lemon juice in a small saucepan and stir it well to combine together.
- Put the saucepan over a medium heat and keep stirring the mixture until small bubbles will start appearing on the surface.
- Stop stirring the mixture, but keep cooking it while swirling the pan until the honey turns golden brown and smells caramelised.
- Take the mixture off the heat and add the double cream. Stir in the salt and allow the mixture to cool.