San Francisco Honey and Spice Cheesecake

Course : Cheesecakes
Serves: 12
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1 1/2 pounds cream cheese -- softened
1/2 cup honey -- dark
3 large eggs
1 teaspoon vanilla
3 tablespoons flour -- sifted
1 tablespoon cornstarch
1 teaspoon allspice
1 tablespoon instant coffee -- dissolved in1 t hot water
1 1/2 teaspoons powdered sugar -- optional
1 cup heavy whipping cream -- optional
1/2 cup heavy cream
1/2 teaspoon ground cloves

Preparation / Directions:

NOTE: Use a 9-inch springform pan. In a large bowl, beat the cream cheese, honey, and eggs until very smooth. Add the vanilla, flour, and cornstarch and continue to beat until very smooth. Add the heavy cream, cloves, and allspice and beat well. Add the coffee paste to the cheese mixture and beat until very smooth. Pour into a well-buttered springform pan and bake in a preheated 325 degree oven for one hour. When done, turn off the oven and allow the cake to remain in the closed oven for 20 minutes. Transfer to a wire rack and allow to cool completely. Carefully remove the sides of the springform pan and transfer the cake to a serving dish. If desired, decorate the top of the cake with the powdered sugar or whipped cream and serve.


Nutritional Information:

373 Calories (kcal); 32g Total Fat; (75% calories from fat); 7g Protein; 17g Carbohydrate; 150mg Cholesterol; 194mg Sodium

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