Honey & Spice Cheesecake

Ingredients
- 500 gr cream cheese
- 1/3 cup honey
- 2 eggs + 2 egg yolks
- 1/3 cup thick cream
- 1 tsp vanilla caviar ou 1 Tbsp vanilla extract
- 2 tsp Gingerbread spices
- ½ cup honey
Crust
- 2 cups Graham cracker crumbs
- ¼ cup soft butter
- 3 tbsp honey
- 1 tsp Gingerbread spices
Method
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1
Preheat the oven to 350º F
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2
Leave the cream cheese at room temperature for 1 hour
-
3
Place the cream cheese in a large bowl and mix with 1/3 cup of honey
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4
Beat using a blender until the cheese becomes smooth
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5
Incorporate the eggs and the yolks one by one, followed by cream, vanilla and 1 tsp of spices – Set aside
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6
Pour all the ingredients for the crust into a bowl. Mix, using the finger tips until the mixture becomes homogonous
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7
Place the cracker crumbs into a 9 to 10 inch (22-25 cm) spring mold
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8
Apply pressure to the crumbs to make a solid base for the cake, as well as a ½ inch (1 cm) border around the inside of the mold
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9
Pour the cheese mixture into the mold. Place the mold into a deep baking sheet. Pour ½ inch (I cm) water into the backing sheet
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10
Place the baking sheet containing the cake in a 350º F oven until the cake solidifies and rises slightly or until a tooth pick comes out clean (30-40 minutes)
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11
Remove the cake from the oven. Let cool 1 or 2 hours
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12
Refrigerate for 12 hours
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13
To decorate the cake, boil ½ cup of honey in a small pan on medium-high heat. Pay close attention when boiling the honey. Once the honey begins to froth and caramelize, remove from the heat and add 1 tsp of spices. Mix well. Pour the mixture over the cake while turning it so as to cover evenly