Description
Delectable honey cake cheesecake melds Polish tradition with creamy indulgence. Layers of sweet nostalgia blend classic flavors, promising a delightful dessert experience you’ll savor until the last crumb.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 blocks (16 oz / 450 g) cream cheese
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) honey
- 2 large eggs (for cake layers)
- 2 large eggs (for cheesecake layer)
- ½ cup (120 ml) buttermilk
- 1 tsp baking powder
- ¼ cup (60 ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (60 ml) honey (for glaze)
- 2 tbsps unsalted butter (for glaze)
Instructions
- Prepare Cheesecake Base: Preheat oven to 325F (160C) and line springform pan with parchment paper, ensuring smooth coverage along bottom and edges.
- Mix Cheesecake Filling: Whip cream cheese and sugar until velvety smooth, gently introducing eggs one at a time, then blend in vanilla extract and honey until uniformly integrated.
- Bake Cheesecake: Pour mixture into prepared pan, baking 35-40 minutes until center sets with a subtle wobble, then cool completely and refrigerate minimum 2 hours for optimal texture.
- Prepare Honey Cake Layers: Heat oven to 350F (175C), grease two round cake pans and line with parchment paper for easy removal.
- Combine Dry Ingredients: Sift flour, baking powder, baking soda, and salt into a mixing bowl, creating a uniform dry mixture.
- Create Cake Batter: Cream butter and sugar until light and fluffy, then thoroughly incorporate honey, eggs, and vanilla extract with consistent blending.
- Finalize Cake Batter: Gradually fold dry ingredients and buttermilk into mixture, alternating to maintain smooth consistency and prevent lumps.
- Bake Cake Layers: Divide batter evenly between prepared pans, baking 25-30 minutes until toothpick emerges clean, then cool completely on wire rack.
- Craft Honey Glaze: Melt butter, honey, and heavy cream over medium heat, stirring until perfectly combined, then remove and allow slight cooling.
- Assemble Dessert: Place first honey cake layer on serving plate, delicately brushing with thin honey glaze layer for enhanced moisture.
- Layer Cheesecake: Carefully position chilled cheesecake atop first cake layer, ensuring stable and centered placement.
- Final Assembly: Position second honey cake layer, generously drizzling remaining glaze over entire dessert for decorative and flavor enhancement.
- Chill and Serve: Refrigerate assembled cake 1 hour to solidify layers, then serve at cool room temperature for optimal flavor and texture.
Notes
Monitor Oven Temperature: Maintain precise 325F (160C) for cheesecake and 350F (175C) for cake layers to prevent overbaking or uneven texture.
Prevent Cheesecake Cracking: Gently incorporate eggs one at a time and avoid overmixing to ensure smooth, crack-free surface during baking.
Room Temperature Ingredients: Bring cream cheese, eggs, and butter to room temperature for smoother blending and consistent texture in both cheesecake and cake layers.
Control Honey Glaze Consistency: Allow glaze to cool slightly before drizzling to achieve perfect drip effect and prevent running off the cake’s sides.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 366
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg