Honey Cheesecake

Honey Cheesecake

Author Domenic Giofre


  • 4 8oz packages cream cheese softened
  • 1 cup unsalted butter softened
  • 1 cups sour cream
  • ½ cup heavy whipping cream
  • 1 cup honey
  • 1/8 cup corn starch
  • 1 oz amaretto liqueur optional
  • 1 tsp vanilla extract
  • 5 eggs whole
  • 1 egg yolk


  1. Preheat oven to 350° and place oven shelf in the center of the oven. Wrap the outside of a spring form pan with foil. Generously butter the inside of the pan.
  2. In a large bowl, beat cream cheese and butter until smooth. Mix in honey and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
  3. Place pan in another pan at least 1 inch wider than the cake and add warm water to the outer pan to create a water bath. (This prevents cracks in your cheesecake) Bake on the center rack of the oven for 70 minutes.

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