Honey Cheesecake in a Nilla’ Wafer Crust topped with Honey Soaked Blueberries and Peaches
This cheesecake is best served at room temperature, so make sure the honey is warm. Then, mix in the cornstarch. Make sure that you do not overmix the batter or the cheesecake will be too soft. Once the mixture is well-mixed, pour the batter into glasses and serve immediately. It will keep for a few days in the refrigerator and will keep well for up to a week. Then, enjoy a slice of this decadent dessert!
Ingredients
- 1 1/4 cup Nilla’ Wafer Cookies finely crushed
- 1/4 cup 1/2 stick Butter, melted
- 2 TBS Sugar
- 2 8oz packages Cream Cheese
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 2 Eggs
- 1/4 cup Honey
- 1 cup Blueberries
- 1 1/2 cup Peaches peeled and diced
- 1/4 cup Honey melted
Instructions
- preheat oven to 350 degrees
- Combine crushed nilla wafers, butter and sugar in a bowl. Mix under butter has been absorbed and mixture is wet and can easily be molded into a pie pan.
- Press nilla wafer mixture into a pie pan (I used a springform pan) and press with your hands until mixture is pressed firmly and evenly in all sides of the pan. Bake for 15 minutes and let cool.
- In the bowl of an electric mixer, combine cream cheese and sugar. Bear at least one minute on high until mixture is airy and soft. Add vanilla. Add eggs one at a time, waiting until the first one is fully incorporated before adding the second one. Add honey and beat until everything is combined and mixture is smooth.
- Pour into the nilla wafter crust. Bake for 40 minutes or until center is set and firm.
- While cheesecake is baking, combined diced peaches and blueberries in a bowl. Pour honey on top and gently toss to coat. Stir the honey soaked fruit often, to ensure berries are evenly soaked.
- When cheesecake is done baking, let cool at least 20 minutes before adding the fruit topping. Gently pour the fruit topping on top, including any honey at the bottom of the bowl.
- Serve at room temperature after baking, or refrigerate at least 3 hours and serve cold.
Video
Notes
The honey should be warm before adding the cornstarch. The honey should be very fluid. It should still have a slight wobble in the center. Once baked, leave the honey cheesecake to cool completely in the fridge before serving. Ideally, it should be chilled overnight. This will help it retain its flavour. It can also be frozen. If it is frozen, the cream cheese will lose its honey-infused sugar. The syrup should be in the refrigerator at all times.