Honey Baked Cheesecake Recipe

Name: Honey Baked Cheesecake
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 8
Cuisine: Korean
Ingredients: 40g Crushed Lotus Cookies; 15g Melted unsalted butter; 200g Cream cheese; 130g Mascarpone Cheese; 20g Plain Yogurt; 15g Whipping cream; 15g Milk; 20g Honey; 1/8ts Vanilla bean paste; 50g Sugar; 2 Eggs; 5g Cake flour; 15g Corn starch; 1 Egg yolk; 25g Honey; 8g Corn starch; 100g Hot milk; 1/8ts Vanilla bean paste; 50g Mascarpone Cheese

Cooking TreePublished: 2022-10-12 Updated: 2023-06-2601.3K views

In Cooking Tree, Honey Baked Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a more moist baked cheesecake with sweet honey.
I made it by mixing cream cheese and mascarpone cheese, and I can feel the fresh and savory taste~

I baked it at 180 degrees for another 5 minutes to give the top a roast color, but it’s okay to omit it~^^

I added honey to make custard cream, cooled it, mixed it with mascarpone cheese, and put it on top.

I have a mini waffle cookie at home, so I cut it into small pieces and decorated it with honey, and it felt like a honey cake~~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Honey Baked Cheesecake

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Rating: 5.0/5
( 55 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

40g Crushed Lotus Cookies

15g Melted unsalted butter

200g Cream cheese

130g Mascarpone Cheese

20g Plain Yogurt

15g Whipping cream

15g Milk

20g Honey

1/8ts Vanilla bean paste

50g Sugar

2 Eggs

5g Cake flour

15g Corn starch

1 Egg yolk

25g Honey

8g Corn starch

100g Hot milk

1/8ts Vanilla bean paste

50g Mascarpone Cheese

Instructions

Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, lay flat, and place in the refrigerator.

Soften cream cheese and mascarpone cheese, add plain yogurt, fresh cream, milk, honey, and vanilla bean paste and mix, then add sugar and mix.

Divide the eggs and mix, sift the soft flour and cornstarch, mix, filter through a sieve, pour into the mold, and bake in the oven at 170 degrees for 20 minutes, at 150 degrees for 40 minutes, and at 180 degrees for 5 minutes.

Cool at room temperature and place in the refrigerator to cool.

Mix egg yolk, honey, and cornstarch in a saucepan, pour hot milk little by little, mix, add vanilla bean paste, and mix.

Put it on low heat and heat it until it thickens while stirring, then cover it with plastic wrap and cool it.

Sift the custard through a sieve, add it to the mascarpone cheese, mix, place in a piping bag and chill in the refrigerator.

Finish with cream on top of the cake.

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