Honey Vanilla Cheesecake Recipes

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

HONEY VANILLA CHEESECAKE

Steps:

• CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with puréed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350℉ (180℃) for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.

HONEY-VANILLA BEAN CHEESECAKE

Steps:

• Home-style Honey Crust: Preheat the oven to 325 degrees.
• Melt the butter on the stove top in a small saucepan. Mix the dry ingredients in the bowl of an electric mixer. Add the honey, water and vanilla, and mix using the paddle attachment. Mix on low until dough forms (more water may be needed to form dough-add 1/2 teaspoon at a time until dough comes together). Remove dough from mixer. Using your fingers, gently press the dough evenly into the bottom and up the sides of a 9-inch pie or tart pan.
• Bake for 15 minutes for a pie pan or 7 minutes for a tart. Cool completely. While the crust is cooling, prepare your cheesecake filling.
• Cheesecake Filling: Submerge gelatin sheets in a bowl of ice water and allow the sheets to soften or bloom (approximately 5 minutes).
• Place cream cheese in a metal bowl above boiling water and let it melt, stirring occasionally.
• In a large mixing bowl, combine sour cream, honey, vanilla bean seeds, heavy cream and salt. Whip using an electric mixer with a whisk attachment until soft peaks form.
• Remove the cream cheese from heat. Squeeze excess water from softened gelatin sheets and whisk gelatin into cream cheese. Add approximately 1/2 cup of the whipped sour cream mixture into the cream cheese mixture and whisk until smooth. Using a rubber spatula, gently fold in the remaining sour cream mixture into the cream cheese mixture.
• To assemble, scoop the filling into prepared pie pan. Refrigerate uncovered for at least 2 to 3 hours before adding any desired topping.
• Cheesecake can be refrigerated for 2 to 3 days.

LAVENDER HONEY CHEESECAKE

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.