Honey Cheesecake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the cheesecake base:

280 g ginger nut biscuits* crushed into crumbs

90 g unsalted butter melted

subheading: For the filling:

900 g full-fat cream cheese room temperature

170 ml runny honey

2 tablespoon cornflour

3 large eggs room temperature

1 tsp vanilla extract

1 teaspoon vanilla bean paste optional

150 ml soured cream* optional, read the recipe notes

subheading: For the topping:

150 ml runny honey

2 tablespoon double/ heavy cream

150 ml soured cream

1 to 2 teaspoon flaky sea salt

Directions at annabanana.co

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