Joe Ciardullo Honey maid cheesecake is one of the most popular desserts in the world. It is a type of creamy, baked vanilla cheesecake that is made with a graham cracker crust and topped with toasted honey graham crackers. If you’re looking for a sweet treat that’s easy to make at home, look no further than our Honey Maid cheesecake recipe! With C’est Cheese’s instructions for sure to please your entire family.
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What is Honey Maid Cheesecake?
Honey Maid Cheesecake is a brand of cheesecake that was introduced in 1928 by the Nabisco company. It was originally marketed as “Honey Maid” but the name was changed to “Honey Maid Cheesecake” in 1980.
The first commercial production of Honey Maid Cheesecake took place at the company’s bakery in Chicago, Illinois. The product was first sold at grocery stores on March 15, 1929.
The original recipe called for shortening and margarine instead of butter, which made it less expensive than other brands of cheesecake. The recipe also included lemon juice and lemon peel, which gave it a unique flavor that many customers liked better than other brands of cheesecake.
Tips for Honey Maid Cheesecake Recipe
Cheesecakes are usually baked in a springform pan (a circular metal pan with sides that can be removed), but they may also be baked in an ovenproof glass dish, a tart pan, an earthenware baking pot, or as individual portions in cupcake papers. The crust for the cheesecake is usually baked first before the filling is added.
Step 1: Make the Crust
Roll out the cookie dough on a lightly floured surface until it is about 1/4 inch thick. Using a ruler, cut into circles with the cookie cutter of your choice. Place the dough circles in the bottom of a 9-inch springform pan and press down gently to create an even layer.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat together cream cheese and sugar until smooth. Add sour cream, vanilla extract, and lemon juice, mixing until well combined. Add eggs one at a time, beating after each addition just until blended before adding another egg. Pour batter on top of the crust in a springform pan. Place foil over the pan and place it on a baking sheet before placing it in the oven so that any water will go underneath the foil instead of into your cheesecake batter! Bake for 45 minutes at 350 degrees Fahrenheit (175 degrees Celsius).
Step 3: Cooling Time
Remove from oven and let cool completely on the countertop before refrigerating overnight or longer if desired (up to 2 days). Chill for at least 6 hours before attempting to unmold cheesecake from the springform pan as it can be difficult if still warm at this point. A wire cooling rack can be handy to place over a large bowl or drip catcher as the cheesecake cools.
Step 4: Unmolding Time
Remove cheesecake from the springform pan by first setting the springform pan on top of a large bowl and then gently wiggling the bottom of the pan to release it. Line a baking sheet with parchment paper. If any water leaks out, just pour off any excess and use a clean rag to carefully wipe down the sides of your springform pan.
FAQs
1. Do I need to cook Honey Maid cheesecake in a water bath?
No. It’s not necessary to cook the cheesecake in a water bath, however, it is helpful if your oven runs hot. If you don’t have a good oven thermometer, I suggest getting one. They are inexpensive and can be found at most grocery stores or online. A good thermometer will help you ensure that your oven is at the right temperature which makes for a much more consistent bake.
2. How do you chill a cheesecake without cracks?
After baking your cheesecake, let it cool completely on the countertop before placing it in the refrigerator to chill overnight. The cooler temperature of the refrigerator will cause condensation to form on top of the cheesecake which can lead to cracks as it cools. Placing plastic wrap directly on top of your cooled cheesecake will also prevent any condensation from forming, thus avoiding cracks as well!
3. Can I add fruit to my Honey Maid cheesecake?
Definitely! Feel free to top your cheesecake with fresh fruit like blueberries or strawberries; however, don’t add them until after baking since they could make your crust soggy if added beforehand.
Final Words
If you love cheesecake in general, you’ll most likely adore this Honey Maid cheesecake recipe. It’s a simple recipe that anyone can make regardless of their level of expertise in the kitchen. Just start with a few basic ingredients and you are quickly on your way to creating something delicious, creamy, and decadent. So if you want to enjoy some Honey Maid Cheesecake and don’t want to deal with the hassle of going out to buy it, give this recipe a try. You won’t regret it!
Honey Maid Cheesecake Recipe
Equipment
- 3 Baking sheets, nonstick
- 1 Candy thermometer
- 1 Chef's knife
- 1 Mixing bowl, large
- 1 Mixing spoon, large
- 1 Cheesecloth or strainer
Ingredients
Filling ingredients:
- 16 Grahams Honey Maid Chocolate
- 1 Cup butter, melted
- 1 ½ Cup white sugar
- 4 Eggs
- 2 Vanilla extract
- 1 (8 ounces) container of sour cream
- ¼ Cup All-purpose flour
Crust ingredients:
- 1 Package Honey Maid Graham Crackers 14.4oz. crushed into crumbs (about 1 1/2 cups crumbs)
- 6 Tablespoons Unsalted butter melted and cooled slightly
Instructions
- Make the crust: In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
- Make the filling: Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth, scraping down the sides of the bowl occasionally with a rubber spatula. Beat in eggs one at a time until well blended, scraping down sides of bowl occasionally with a rubber spatula after each addition. Add vanilla extract and beat mixture on low speed just until combined (do not overbeat).
- Pour cheesecake batter onto prepared graham cracker crust in the pan and bake for 50-60 minutes or until the center is almost set (the cheesecake will slightly jiggle when moved but not appear wet). Turn off the oven and leave the door slightly open for 30 minutes to allow the cheesecake to set completely before removing it from oven (this prevents cracking). Cool completely on a wire rack before refrigerating overnight (or up to 3 days) before serving.
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