Fluffy Honey Cheesecake. A wonderful soft and dreamy baked cheesecake topped with Honey roasted pecans too! Perfect for a party or the holidays.

I will 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.

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 and what a water bath is. Happy baking and please do enjoy as much as I did!

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.

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.

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.

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!

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

If you enjoy using honey in baking, check out our delicious honey buttercream frosting. it's great on cupcakes and used as a frosting on cakes.

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