This baked honey cheesecake is a popular dessert from Taiwan and was shared among many bakers on Facebook baking group recently. The main version is to bake a soft sponge cake and then freeze the cake a day ahead, then top with cheddar cheese cream mixture the next day. After searching the recipe online, I baked a cheese sponge cake and was happy that the cake turned out well with the cheddar cheese topping. The cake is light and not very sweet but fragrant with a hint of honey and savoury with the cheese topping. This cake can be kept in the refrigerator for 4 days in an airtight container.

Great to serve this honey baked cheesecake with a steaming cup of coffee

If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!

Honey Baked Cheesecake

This cake is light and not very sweet but fragrant with a hint of honey and savoury with the cheese topping.

Author Ann Low

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings people

Ingredients

Cheese ingredients

250 g cream cheese - room temperature

2.5 tbsp corn oil
35 g caster sugar
2 tbsp honey
100 ml fresh milk

Flour ingredients

40 g self-raising flour
10 g corn flour (starch)
3 egg yolks - used large eggs

Meringue

3 egg whites
25 g caster sugar

Topping

3 slices cheddar cheese
2 tbsp corn oil
50 g dairy whipping cream
1 tbsp honey

Instructions

Place cheese ingredients in a bowl under double boiler and stir mixture till melted. Then pass mixture through a sieve into a large bowl.
Sift self-raising flour and corn flour into cheese mixture. Stir and add egg yolks and mix to combine.
Meringue - whisk egg whites until frothy at low speed. Add sugar sugar and whisk from medium speed to high speed until peak form.
Fold 1/3 of the meringue into the cheese batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
Pour batter into a 7 inch removable cake pan (wrap the cake pan with aluminium foil to prevent seepage) and tap pan lightly to remove air bubbles.
Steam bake cake at preheat oven 120 deg C for 20 minutes. Then increase oven temperature to 160 deg C and bake for another 40 minutes.
Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely and place the whole cake in pan, covered with aluminium foil in the freezer overnight. (The cheesecake will shrink as it cools)
Take cheesecake out from the freezer and upside down the cake. Then start to cook the topping cream.
Topping - Melt the topping ingredients in a double boiler, stir till smooth and pour on top of the cheesecake. Then spread the topping cream quickly (the topping cream must be very hot as it'll set quickly). Never mind about the uneven spreading, as the topping will melts during baking.
Place the whole cake in the preheated oven at 180 deg C and bake for about 20 minutes or till the topping cream melted and turn brown at the sides.
This cake can be served in room temperature or chill in refrigerator before serving.

Pin Recipe Print Recipe

Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!

岩烧蜂蜜芝士蛋糕

我也跟风做了最近超流行的岩燒蜂蜜蛋糕。我做的是芝士蛋糕，体组织很绵密，有一股蜂蜜的淡淡的青香，表层带有一点咸咸的口感，真的很不错，再配上一杯热咖啡更加完美了！