by posting this recipe i am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. i received a gift card to offset the expense of my ingredients.
my husband loves cheesecake.
that’s his request every year for his birthday… it’s the one cake he’ll help me finish.
even though cheesecakes are really rather easy to make, i seem to only make them for special occasions. they’re rich enough that one cake can serve a slew of hungry cheesecake lovers. just like my man, who doesn’t love cheesecake? there’s a whole restaurant factory dedicated to the dessert!
when the recipe redux challenged us to use honey in a creative way, as a sugar substitute, and for a special occasion recipe, i knew cheesecake was it.
and boy am i glad i did… in place of white sugar, honey lends not only a lovely color, but a subtle, mellow, natural honey-sweetness to the cake. totally smooth and perfect. some simple berries and a super easy gingersnap crust… delightful.
Honey & Blackberry Cheesecake with Gingersnap Crust
2 cups (about 8 ounce package) crushed gingersnaps (i used gluten-free Midel)
Preheat oven to 350°. Combine crushed gingersnaps and butter in a medium bowl. Transfer mixture to a 9-inch springform pan. Stick your hand in a sandwich bag to firmly press the mixture into the bottom of the pan to form a crust. Bake at 350° for 8 minutes. Remove from oven, reduce heat to 300° and allow crust to rest.
Meanwhile, beat cream cheese at medium speed of a stand mixer for 3-4 minutes. Add honey, cream, vanilla, flour and salt. Beat until mixed. Add eggs, one at a time, beating between each addition. Beat mixture until just combined.
Pour cream cheese mixture into prepared crust. Drop blackberries on top of mixture. Bake at 300° for 65 minutes. Turn off oven and leave cake in oven for an additional hour. Remove and allow to cool. Run a knife around sides of cheesecake. Cover and chill overnight.
Remove sides from pan. Serve with additional berries and drizzles of honey, if desired.