Honey Blueberry Vanilla Cheesecake Recipe

In a saucepan, combine sugar, butter, honey, and a pinch of salt. Heat gently until just melted and well combined, but do not bring to a boil.

Once the mixture is smooth, add the baking soda and remove from heat. Allow to cool slightly before adding the eggs. Mix well until incorporated.

Gently fold in the flour until just combined. Be careful not to overmix!

Preheat your oven to 170-180°C (340-350°F) and pour the batter into a greased 16 cm (6.5 inches) round cake pan. Bake for approximately 13-15 minutes or until a skewer inserted in the center comes out clean. Don’t overbake!

In a mixing bowl, combine cream cheese with all the ingredients, except for the eggs. Mix until smooth but do not whip to keep the filling denser.

Now add the eggs one at a time, mixing just until incorporated again.

Wrap the bottom of the cheesecake ring tightly in foil and position it on a baking sheet. Pour the cheesecake batter over the cooled biscuit layer.

Place the assembled cheesecake into a water bath, if preferred, and bake at 100-120°C (210-250°F) for about 50-70 minutes. Adjust timing based on your oven, as every oven differs.

The cheesecake is done when the edges are firm but the center still jiggles slightly, like pudding. Once baked, allow it to cool at room temperature before refrigerating.

Chill in the refrigerator for at least 5 hours — this helps the cheesecake firm up beautifully!