Spring is around the corner and this cheesecake is one of my absolute favorite cakes! This cheesecake is a perfect spring addition. It consists of a crunch oat cookie crust, a creamy honey cheesecake cake and is top with fresh and tangy lemon curd! Do I need to say more? 😉
Cheesecakes are simple to put together, you just need good amount of time for it, as it needs 1h 20 min in the oven, and patience to wait for it to set in the fridge overnight, which is hard for most of us but it’s well worth the wait!
I hope you’ll love this recipe as much as I do!
This cake is perfect to serve for your friends and family for a spring or summer gathering.
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WHY YOU WILL LOVE THIS RECIPE
- This cheesecake is super fresh! The lemon curd on top of the cheesecakes for a bright and flavorful cake.
- I've add honey in the cheesecake which perfectly complements the tart lemon notes.
- It has a crispy oat cookie crust that really lifts the cheesecake to another level
OTHER CHEESECAKES TO TRY
INGREDIENTS
These are the key ingredients for this recipe
- Acacia honey: I recommend using acacia honey, as it has the more neutral and smooth flavor. If you don't have acacia honey, you can also use any other type of honey.
- Lemon: I use an organic lemon juice as you need the orange zest and juice from the orange. I used freshly squeezed orange juice, without pulp, but you can also easily use a store bought orange juice.
- Oat Cookies: Oat cookies gives a lovely nutty flavor to the cheesecake which really complements the lemon and honey- If you can get a hold on oat cookie, then you can definitely use graham crackers or digestive cookies instead.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room. temperature when using it. So take them out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take them out of the fridge 1-2 hours before baking.
See recipe card for quantities.
INSTRUCTIONS
OAT COOKIE CRUST
Preheat the oven at 155ºC, conventional oven.
In a food processor, add the oat cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended oat cookies.
In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out.
Bake it for 10 min. Then let it cool down so that it’s cool to touch.
Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.
CHEESECAKE
With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
Now add the honey, sour cream and vanilla extract and let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
Bake for 1 hour and 20 min.
Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
LEMON CURD
In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.
Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1-2 hours.
ASSEMBLING
Remove the cheesecake from the spring pan and onto your serving plate. Give the lemon curd a quick stir and pour it on top of the cheesecake. It’s ready to be served.
Store in the fridge.
WHY BAKE THE CHEESECAKE IN A WATER BATH
So why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. It can be baked without the water bath but you'll more likely over bake it, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy. To make sure no water enter into the cake, wrap 2-3 layers of aluminum foil around the cake pan.
EQIPMENT
For the best result, use a aluminium spring pan with baking paper in the bottom.
After the cookie base has be baked, and slightly cooled down so you're able to touch the pan, it's important to cover the pan in the 2-3 layers of aliminium foil to make sure no water enters the cheesecake, which will give a wet cookie crust.
STORAGE
Store the honey and lemon cheesecake in the fridge in an airtight container. It's best enjoyed within a few days.
MY TOP TIPS
Don't over mix your batter. I always use a rubber spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
Honey and Lemon Cheesecake
Equipment
- 20 cm spring pan
Ingredients
OAT COOKIE CRUST
- 200 g oat cookies
- 1 ½ granulated sugar
- 45 g butter melted
CHEESECAKE
- 600 g cream cheese full fat, room temperature
- 75 g granulated sugar
- 75 g acacia honey
- 75 g sour cream 18% room temperature
- 1 vanilla extract
- 3 large eggs room temperature
LEMON CURD
- 80 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolk
- 50 g cold butter, cut into cubes
Instructions
OAT COOKIE CRUST
- Preheat the oven at 155ºC, conventional oven.
- In a food processor, add the oat cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended oat cookies.200 g oat cookies, 1 ½ granulated sugar, 45 g butter
- In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
- Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.
CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.600 g cream cheese, 75 g granulated sugar
- Now add the honey, sour cream and vanilla extract and let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.75 g acacia honey, 75 g sour cream 18%, 1 vanilla extract, 3 large eggs
- Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
- Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
- Bake for 1 hour and 20 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
LEMON CURD
- In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolk
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1-2 hours.50 g cold butter, cut into cubes
ASSEMBLING
- Remove the cheesecake from the spring pan and onto your serving plate. Give the lemon curd a quick stir and pour it on top of the cheesecake. It’s ready to be served. Store in the fridge.
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