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This is the perfect, creamy dessert that is not too sweet.
Preheat the oven to 350 F. Bring a kettle of water to a boil.
For the crust:
Place the graham crackers in a food processor and pulse until they are in fine crumbs. Add the sugar and pulse to combine. Add the melted butter and pulse once again to coat the crumbs in the butter. Press the crumbs into a 9 1/2 inch springform pan, going up the sides as far as you can. It is a good idea to wrap the outside of the pan in tin foil so no water can get in when the cheesecake is baked.
For the filling:
Add the cream cheese, sugar, and honey to the bowl of a stand mixer. Cream to combine. Add the eggs, one at a time, until the filling is smooth. Pour the filling into the crust and spread evenly with a rubber spatula.
Place the pan in a large metal roasting pan and place both pans in the oven. Pour freshly boiled water into the roasting pan halfway up the side of the cheesecake pan. Bake for one hour, or until the filling is set in the middle with only slight motion.
Once the cheesecake is baked, remove it from the oven and then remove the cheesecake pan from the roasting pan. Place the springform pan on a cooling rack to allow the cheesecake to cool completely.
For the almonds:
Add the sugar and water to a saucepan over high heat. Caramelize it, swirling the pan often, until the sugar is deep golden in color. Then remove the pan from the heat, add the almonds and stir to coat. Pour the almonds out onto a sheet that you’ve covered with parchment paper. Let almonds cool enough to be handled before breaking them into individual almonds, if necessary. Let cool completely.
Once the cheesecake and almonds are cool, spread the remaining one tablespoon of honey on the top of the cheesecake in a thin layer, using a rubber spatula. Top with as many almonds as your desire, and sprinkle with smoked sea salt. Keep the cheesecake in the fridge overnight, or until it is going to be served.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!