Buttermilk and Honey Cheesecake

I am addicted to the Great British Baking Show (at least the earlier versions), and this recipe is inspired by prior co-host Mary Berry. The show also persuaded me to get a Slide-and-Hide oven for the Irish cottage. It’s a big surprise when the door slides out of your hands and sneaks under the oven, when you’re least expecting it!

As you can see, this recipe makes a relatively small (but thick!) cheesecake, which is fine unless you’re serving it to a dozen people over the holidays.

Buttermilk and Honey Cheesecake

1 8-inch round springmold pan with a removable base

Ingredients:

Mary suggested using sponge cake for the base. Me, I’m partial to a graham cracker crust, or in this case, a combination of graham cracker crumbs and finely chopped almonds. Held together by butter, of course. It’s easy to make.

Crust:

3/4 cup fine graham cracker crumbs

3/4 cup finely ground blanched almonds 
1/4 cup melted butter

Combine the crumbs and the butter and mix. Press into the bottom of the pan.

Cheesecake filling:

8 oz. (1/2 pound) full-fat cream cheese, at room temperature

3 large eggs, separated

3 oz. sugar

2 Tblsp clear honey 

2 oz ground almonds (these should be finely ground)

1-1/2 oz. plain flour

1/2 pint buttermilk

Flaked almonds for garnish (optional)

Topping:

1 cup sour cream

2 Tblsp sugar

1/2 tsp almond extract

Instructions:

Preheat the oven to 275 degrees Fahrenheit. Lightly grease the sides of the baking tin.

Place the cream cheese in a large bowl and beat until soft. Beat in the egg yolks along with 1 oz. of the sugar, the honey, the ground almonds, the flour, and the buttermilk (all at once).

In a separate bowl, whisk the egg whites until stiff, then whisk in the rest of the sugar. Fold the whipped eggs into the cheese mixture. Spoon the combined mixture into the pan, on top of the crust layer.

Bake in the preheated oven for about 75 minutes or until the filling is firm but still spongy.

Mix the topping ingredients together, then spoon the mixture over the top of the cheesecake, and return it to the oven for about ten minutes. Remove the cake from the oven and let it cool.

When it is cool, remove it carefully from the baking pan (slide a small rounded knife around the edge to loosen it) and slide it onto a serving plate.

Mary’s recipe called for sliced almonds sprinkled over the top—but I had other ideas!I decided that since it’s nearly Christmas, I’d garnish it with holly leaves (I just happen to have a holly tree out back) and some fresh cranberries for color.

And a holiday gift! The Lost Traveller will be the most recent book in the County Cork Mystery series, and will be released next month. I happen to have a few advance copies and I'm happy to share (don't worry--they don't change in editing). 

The book has received wonderful reviews so far, and I'll happily give all the credit to Ireland, which so many people fall in love with. Just leave a comment (with your email address) and I'll pick a winner next week. You'll have something to look forward to reading during your holiday! 

MAY YOUR HOLIDAYS BE WONDERFUL!

www.sheilaconnolly.com