HONEY MAID Orange Honey Cheesecake
Prep time20 min
Total time5hr 20min
ServingsMakes 12 servings, 1 piece (120 g) each.
Ingredients
- 1¼ cups Honey Maid Crumbs
- 2 Tbsp. butter, melted
- ½ cup plus 2 Tbsp. sugar, divided
- 4 pkg. (250 g each) brick cream cheese, softened
- 2 Tbsp. flour
- ½ cup plus 2 Tbsp. liquid honey, divided
- Zest and juice from 1 orange
- 4 eggs
Preparation
- Heat oven to 325°F. if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
- Combine crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, flour, 1/2 cup honey and remaining sugar in large bowl with mixer until blended. Add orange zest and juice; mix well. Add eggs, one at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 1 hour or until centre of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours. Drizzle with remaining honey just before serving.
Recipe Tips
- How To Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack. - Size-Wise
Enjoy a serving of this cheesecake on occasion, but keep portion size in mind. One cake makes enough for 12 servings. - Substitute
Prepare recipe as directed using brick light cream cheese.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 420 |
| % Daily Value* | |
| Fat 29g | |
| Saturated 17g | |
| Cholesterol 90mg | |
| Sodium 430mg | |
| Carbohydrate 38g | |
| Dietary fiber 1g | |
| Sugars 31g | |
| Protein 7g | |
| Calcium | 7 %DV |
| Iron | 3 %DV |
| Potassium | 3 %DV |
