Ultra-creamy and decadently flavored, this Salted Honey Cheesecake elevates the classic dessert with a subtle salty note that complements the honey. The filling is velvety smooth, set in a crisp graham cracker crust and finished with a sour cream layer and a generous drizzle of salted honey.
Softened cream cheese
For the creamiest texture, the cream cheese must be thoroughly softened to room temperature before you start. Do not use cold cream cheese directly from the fridge. I usually take the blocks out a few hours ahead so they become completely soft and easy to beat.
If you forget to remove the cream cheese in advance, cut it into cubes and microwave in 30-second intervals, stirring between bursts, until soft and spreadable but not hot.
Softened cream cheese blends smoothly into the batter. Cold blocks tend to create lumps and pockets of unmixed cheese, which will affect the texture of your cheesecake.
Making the Salted Honey Cheesecake
1. Make the crust: Combine graham cracker crumbs and sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
2. Bake and cool the crust: Grease a springform pan, press the crust evenly into the bottom and slightly up the sides, compacting it well with a flat-bottomed glass or measuring cup. Bake at 350°F (175°C) for 10 minutes. Allow the crust to cool completely before adding the filling.
3. Beat cream cheese: In a stand mixer or large bowl, beat the softened cream cheese on low until smooth and creamy, about 3 minutes.
4. Add sugar, salt, and vanilla: Add sugar, honey, salt, and vanilla to the cream cheese and beat on low until the mixture is uniform and glossy.
5. Add eggs: Add the eggs and yolks one at a time, incorporating each fully before adding the next to ensure even mixing and prevent streaks.
6. Add cream, sour cream, and cornstarch: Mix in the heavy cream and sour cream on low speed until the filling is smooth and uniform. Add cornstarch and blend briefly until fully combined.
7. Bake: Wrap the base of the springform pan in two layers of foil to prevent water from seeping in. Pour the filling over the cooled crust and smooth the top. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about halfway up the springform pan. Bake at 325°F (163°C) for about 1 hour 30 minutes. The center should still jiggle slightly when done.
8. Cool the cheesecake: Crack the oven door and let the cheesecake cool slowly inside for about an hour to reduce cracking. Remove it to cool to room temperature, then wrap and refrigerate for at least 6 hours, preferably overnight, to set fully.
9. At serving time, top with sour cream and salted honey: Remove the cheesecake from the pan, spread the topping of sour cream, then drizzle with the salted honey right before serving.
What is salted honey?
Salted honey is simply honey combined with a pinch of salt. Like salted caramel, the salt brightens and deepens the sweet flavor, creating a more complex finish. To make it, gently heat honey with a small amount of salt until the salt dissolves, then cool to room temperature before drizzling over the cheesecake. Adjust the salt to taste for the perfect balance.
Get the Recipe:
Salted Honey Cheesecake
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Ingredients
Graham Cracker Crust
- 2 ¼ cups Graham Cracker Crumbs
- 5 tbsp White Sugar
- 10 tbsp Unsalted Butter, melted
Salted Honey Cheesecake
- 32 oz (1000g) Cream Cheese, well softened
- 3/4 cup White Sugar
- 1/2 cup Liquid Honey
- 1 tbsp Vanilla
- 3/4 tsp Kosher Salt
- 3 Large Eggs, at room temperature
- 2 Large Egg Yolks, at room temperature
- 3/4 cup Heavy Cream
- 3/4 cup Sour Cream
- 1 tbsp Cornstarch
Topping
- 1/2 cup Full-Fat Sour Cream
- 1/2 cup Liquid Honey
- 1/4 – 1/2 tsp Table Salt, to desired saltiness
Instructions
Graham Cracker Crust
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Preheat oven to 350°F. Whisk graham cracker crumbs and sugar together. Stir in melted butter until the mixture resembles wet sand.
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Grease a 9” or 10” springform pan and press the crust into the bottom and about halfway up the sides, compacting firmly.
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Bake the crust for 10 minutes. Remove and cool to room temperature.
Salted Honey Cheesecake
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Preheat oven to 325°F. Wrap the bottom of the prepared springform pan with two layers of foil and set aside.
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Beat the softened cream cheese on low until smooth, about 3 minutes. Add sugar, honey, vanilla, and salt and beat until very creamy, 3–4 minutes.
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Add eggs and yolks one at a time, scraping the bowl as needed and ensuring each is fully incorporated.
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Mix in heavy cream and sour cream on low until the filling is smooth and uniform. Add cornstarch and mix briefly to combine.
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Pour the filling into the cooled crust, smooth the top, and place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the springform pan. Bake for 1 hour 30 minutes; the center should still be slightly jiggly.
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Once baked, crack the oven door and let the cheesecake cool slowly for about an hour. Remove from the water bath and cool to room temperature, then wrap and chill for at least 6 hours or overnight.
Topping
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Combine honey and salt in a small saucepan over medium heat. Stir until the salt dissolves, then remove from heat and let cool to room temperature.
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At serving time, remove the cheesecake from the pan, spread full-fat sour cream over the top, and drizzle with the cooled salted honey to taste.