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HONEY MAID Orange Honey Cheesecake

Prep time

20 min

Total time

5 hr 20 min

Servings

Makes 12 servings.

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    Ingredients
    • 1-1/4 cups Honey Maid Crumbs
    • 2 Tbsp. sugar
    • 2 Tbsp. butter, melted
    • 4 pkg. (250g each) brick cream cheese, softened
    • 1/2 cup sugar
    • 1/2 cup honey
    • 2 Tbsp. flour
    •  grated peel and juice from 1 medium orange
    • 4 eggs
    • 2 Tbsp. honey
Preparation
  • Preheat  oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. sugar and the butter; press firmly onto bottom pan.
  • Beat  cream cheese, 1/2 cup sugar, the honey and flour in large bowl with electric mixer on medium speed until well blended. Add orange peel and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over crust.
  • Bake  1 hour or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Drizzle with 2 Tbsp. honey just before serving. Store leftover cheesecake in refrigerator.

Recipe Tips

How To Avoid Cracked CheesecakesAfter adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

Great SubstituteTo save 71 calories, 8g fat and 2.5g sat fat per serving, prepare as directed using brick light cream cheese.

88048

Nutrition Information

Nutrition per serving

  • Calories

    464

  • Fat

    30.7g

  • Saturated

    14.5g

  • Cholesterol

    134mg

  • Sodium

    475mg

  • Carbohydrate

    42.1g

  • Fibre

    0.6g

  • Protein

    6.8g

  • Vitamin A

    20%DV

  • Vitamin C

    8%DV

  • Calcium

    20%DV

  • Iron

    6%DV

This recipe features:

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