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Fluffy Honey Cheesecake. A wonderfully soft and dreamy cheesecake topped with Honey roasted pecans too!

Fluffy Honey Cheesecake. A wonderful soft and dreamy cheesecake topped with Honey roasted pecans too!

Fluffy Honey Cheesecake! Here. I show you how I make a wonderfully baked cheesecake with a gentle taste of honey throughout, and topped with Honey Roasted Pecans, and a sprinkling of pecans around the sides.

The contrast in flavors and textures is delicious! You have the light and fluffy cheesecake filling, and I really do me fluffy! and then you get a nice soft crunch from the pecans around the sides and then a crunchy honey pecan hit from the pecans on the top. All in all, this is a super dessert with contrasting, yet complimenting flavors and textures which I hope you will enjoy as much as I did!

This cheesecake doesn't have a base or crust. It uses Ricotta to give it a lighter less dense texture. I didn't want to have a base on my cheesecake. I wanted light and fluffy soft, and so that's exactly what I created! It's an easy recipe, all you need to do is be sure to follow the few instructions in the right order, and you too can have a plate of creamy honey pecan fluffiness with our fluffy honey cheesecake.

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Fluffy Honey Cheesecake. A wonderful soft and dreamy cheesecake topped with Honey roasted pecans too!

I have had many questions in the past about people getting surface cracks on their baked cheesecakes, so at the end of the recipe, I've written a few notes which I hope will help you on the road to a crack-free cheesecake! You can read about how to avoid cheesecake surface cracking here and what a water bath is. Happy baking and please do enjoy as much as I did!

Ingredients:

14 oz or 380 g Cream Cheese, Room Temperature
17 oz or 500 g Ricotta
4 eggs, lightly beaten
1 Cup or 200 g Caster / Superfine Sugar
** Please note, if you have a very sweet tooth, add an extra 1/2 cup or 100 g sugar
12 Fl oz. (1 1/3 cups) or 330 ml of Plain Yogurt
1/2 Teaspoon Vanilla Extract
4 Tablespoons cornflour/cornstarch (for Gluten Free, check the cornstarch is labeled GF)
1/2 Teaspoon of lemon juice
2 Tablespoons Honey

For the Topping (optional)
1 Cup or 40 g Pecan Nuts (divided)
2 Tablespoons Honey
1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top.

Instructions:

1. Preheat oven to 325 F, 170 C.

2. Line the base of a 10 inch / 25 cm round springform pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your springform pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.

3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.

Fluffy honey cheesecake showing how to prepare baking pan ready for water bath, bain marie

Fluffy honey Cheesecake showing cheesecake batter consistency

Fluffy honey cheesecake showing how to remove air pockets in cheesecake batter before baking

4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.

Fluffy honey cheesecake showing cheesecake after baking

5. When chilled, you may decorate the top and sides as follows:
For the Pecans:
Crush HALF of the pecans until crumbs, set aside, and with the other half, roast them on a baking tray with parchment and 1 Tablespoon of honey. Bake at 350 F for 10 minutes, remove from the oven and give them a stir so the honey is coating the nuts, then allow to cool. They will stick together a little bit, but once cool, you can separate them easily.
For the Cream:
Whip up some fresh whipping cream until stiff, and using a round-bladed knife, put a light coating on the sides of the cake (to allow the crushed pecans to stick). Place the remaining cream in a piping bag and decorate the top as you like.

Pour some honey in the center of the cheesecake and let it spread. Then arrange the honey coated pecans on the top and sprinkle any remaining crushed pecans all over and return to the fridge for 4 - 6 hours minimum to firm up nicely. Please note, If you want to pour honey to completely cover the top of the cheesecake, be aware it will be very sweet, so you may wish to reduce the amount of sugar used in the ingredients by around 1/3.

We'd love to hear from you and what you thought of our fluffy honey cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Fluffy Honey Cheesecake. A wonderful soft and dreamy cheesecake topped with Honey roasted pecans too!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface CrackingHow To Avoid Cheesecake Cracking

Here are a few of our lovely baked cheesecakes for you to enjoy!

Fluffy Lemon Ricotta CheesecakeFluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!

Creamy Tiramisu CheesecakeTiramisu Cheesecake

Carrot Cake CheesecakeCarrot Cake Cheesecake. Simply a Show Stopping Wow!

Coconut Ricotta CheesecakeCoconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

Strawberry and Coconut Ricotta CheesecakeStrawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!

Fluffy Honey Cheesecake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 10
Ingredients
  • 14 oz or 380 g Cream Cheese Room Temperature
  • 17 oz or 500 g Ricotta
  • 4 eggs lightly beaten
  • 1 Cup or 200 g Caster / superfine Sugar
** Please note, if you have a very sweet tooth, add an extra 1/2 cup or 100 g sugar
  • 12 oz Fl . or 330 ml of Plain Yogurt 1 1/3 cups
  • 1/2 Teaspoon Vanilla Extract
  • 4 Tablespoons cornflour / cornstarch
  • 1/2 Teaspoon of lemon juice
  • 2 Tablespoons Honey
For the Topping (optional)
  • 1 Cup or 40 g Pecan Nuts divided
  • 2 Tablespoons Honey
  • 1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top.
Instructions
  1. Preheat oven to 325 F, 170 C. Line the base of a 10 inch / 25 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath.
  2. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
  3. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
  4. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
  5. When chilled, you may decorate the top and sides as follows:
For the Pecans:
  1. Crush HALF of the pecans until crumbs, set aside, and with the other half, roast them on a baking tray with parchment and 1 Tablespoon of honey. Bake at 350 F for 10 minutes, remove from the oven and give them a stir so the honey is coating the nuts, then allow to cool. They will stick together a little bit, but once cool, you can separate them easily.
For the Cream:
  1. Whip up some fresh whipping cream until stiff, and using a round bladed knife, put a light coating around the sides of the cake (to allow the crushed pecans to stick). Place the remaining cream in a piping bag and decorate the top as you like.
  2. Pour some honey in the center of the cheesecake and let it spread. Then arrange the honey coated pecans on the top and sprinkle any remaining crushed pecans all over and return to the fridge for 4 - 6 hours minimum to firm up nicely. Please note, If you want to pour honey to completely cover the top of the cheesecake, be aware it will be very sweet, so you may wish to reduce the amount of sugar used in the ingredients by around 1/3.

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