Making Honey Cheesecake | Honey Baked Cheesecake Recipe

I made a more moist baked cheesecake with sweet honey. I make this with a mixture of cream cheese and mascarpone cheese, and I feel the taste is fresh but very salty. I bake for about 5 minutes at a temperature of 180 degrees so that the top is brown, it’s okay to remove the color. I make custard cream with cooled honey and then mix it with mascarpone cheese to cover it, the honey smell goes well with the cake. I have mini waffles at home, so I cut them into small pieces and garnished with honey.


Lotus root 40g

15 g melted unsalted butter

200g cream cheese

130g mascarpone cheese

plain yogurt 20g

15g fresh cream

15g milk

20g honey

1/8ts vanilla beans

50g sugar

2 eggs

5g soft flour

15g cornstarch

1 egg yolk

25g honey

8g cornstarch

100g hot milk

1/8ts vanilla beans

50g mascarpone cheese


1. After mixing the mashed lotus cake and melted butter, press the bottom of the mold to flatten and place it in the refrigerator.

2. Gently beat cream cheese and mascarpone cheese, add plain yogurt, fresh cream, milk, honey and vanilla powder, mix well, then add sugar and mix well.

3. Divide eggs, mix well, sift flour and cornstarch, mix well, filter through a sieve, pour into molds, bake in oven at 170 degrees for 20 minutes, 150 degrees for 40 minutes, 180 degrees for 5 minutes.

4. Let cool at room temperature and then place in the refrigerator.

5. Put egg yolks, honey, cornstarch into the pot, pour hot milk little by little, mix well, add vanilla bean powder and mix well.

6. Heat over low heat while stirring until thickened, then cover with cling film and let cool.

7. Strain custard, add mascarpone cheese, mix well, put in ice cream bag and let cool in fridge.

8. Finish by spreading whipped cream on top of the cake.