Vanilla Honey Infused Cheesecake

The cold is settling in San Francisco! Well, at least for me; living in Texas for six years would make any other city feel cold, even when it’s not. So, this week, I felt the urge to create a comforting delight that would not only warm my soul but also bring a smile to my husband’s face. Among the few things that effortlessly achieve this feat, cheesecake stands tall. However, I wanted to bake something beyond the traditional cheesecake and explore something delightfully different. That’s when inspiration struck—vanilla honey cheesecake.

The idea brewed within me, merging the subtle notes of vanilla with the sweetness of honey, creating an intriguing twist to the classic cheesecake. I’ve been excited to bake this cheesecake all day.

The result? Absolute magic. The taste of the vanilla honey cheesecake went beyond expectation. It wasn’t just amazing; it was a symphony of flavors that delighted both our palates.

The warmth of vanilla, the sweetness of honey, and the creamy indulgence of the cheesecake melded into a creation that instantly became a favorite in our home. The smiles it brought and the shared delight made this new recipe even more satisfying.

I hope you will enjoy it as much as we did!

Preparation & Cooking time: 6 hours

Ingredients

8 oz of Cream Cheese
8 oz of Vanilla Wafers
8 Tbs of Organic Honey infused with Vanilla from Nev
8 Tbs of Canola Oil
1/4 Cup of Sour Cream
3 Eggs
2 Tbs of Flour
1/2 Tsp of Salt

The recipe

Preheat the Oven: Set your oven to 350°F.
Prepare the Crust
1. Crush your wafers either with a pastry roller or a food processor.
2. Add them to a medium-sized bowl and mix with the canola oil and 1/4 tsp of salt.
3. Grease a springform pan with cooking spray
4. Once everything is properly mixed, transfer the crust into a springform pan. Press it down and up the sides.
5. Bake for 10 minutes
6. Once it has baked, set it aside and let it chill.
Prepare your Filling:
1. In a large bowl, use an electric mixer to beat the cream cheese and the Organic Honey infused with Vanilla from Nev until the mixture becomes smooth without any lumps. We recommend using medium to high speed.
2. Add the eggs one at a time.
3. After the eggs are well combined, add the sour cream and mix again.
4. Finish by adding the flour and the remaining salt.
Bake & Chill:
1. Transfer the filling into your springform pan and bake for an hour. Your cheesecake should be slightly jiggly when it’s cooked.
2. Turn off the oven and open the door. Let your cheesecake cool for an hour.
3. Once it has cooled down, remove it from the pan and let it cool for at least another 4 hours in the fridge.
Decorate your cake before serving with your favorite toppings, for us it was raspberries with a drizzle of Organic Honey infused with Vanilla from Nev!
Enjoy!