Honey cheesecake

Honey cheesecake


  • 3 eggs, separated
  • 125g (½ cup) butter, softened
  • 125g (½ cup) powdered sugar
  • 15ml (1 tbsp) lemon juice
  • 3g (1 tsp) vanilla powder
  • 65g (½ cup) all-purpose flour
  • 7g (1 tbsp) cornstarch
  • 3g (½ tsp) baking powder
  • 500g (2 cups) cream cheese


1. Preheat the oven to 170°C/340°F.

2. In a large bowl whip soft butter with powdered sugar and vanilla until the cream is pale and fluffy. Add egg yolks and mix again.

3. Combine the butter base with cream cheese and mix everything until fully incorporated.

4. In another bowl whisk the flour with baking powder and cornstarch.

5. Separately whisk egg whites with lemon juice until stiff.

6. Mix dry ingredients into the butter and cream cheese mixture. Fold in whipped egg whites.

7. Pour the batter into a 16cm baking pan and bake for 40 minutes.

8. Let the cheesecake cool down completely before slicing.

*Recipe on video and text may differ from each other!

How to cook Honey cheesecake:

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