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
Ingredients
Crust:
- 2 cups about 8 ounce package crushed gingersnaps (i used gluten-free Midel)
- 1/4 cup melted butter
Cake:
- 1 1/2 pounds cream cheese softened
- 3/4 cup honey
- 1/3 cup heavy cream
- 1 tablespoon vanilla
- 1 tablespoon kumquat's all-purpose gluten-free flour or other gluten-free all-purpose flour
- 1/8 teaspoon salt
- 4 large eggs
- 1 pint fresh blackberries
Garnish (optional):
- 1 pint fresh blackberries
- honey
Instructions
- 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.
