Cardamom Honey Cheesecake

Top-down view of a slice of cheesecake drizzled with orange syrup on a white patterned plate, with a fork taking a small bite.

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The filling of this Cardamom Honey Cheesecake is silky and bright, sweetened with honey and fresh orange zest, while the crust is infused with ground cardamom for a fragrant, aromatic depth. It is a stunning, meaningful dessert that brings a beautiful touch of heritage to your Shavuot holiday table.

Prep Time30

Cook Time1 10

Resting Time4 35

Total Time6 15

Course: Dessert

Cuisine: Jewish

Diet: Kosher, Vegetarian

Servings:

Calories: 631kcal

Author: Candice Walker

Equipment

8" Cheesecake Pan or springform pan

Ingredients

Crust

2 cups graham crackers almost two packages, 15 cracker sheets (30 squares)
2 teaspoons ground cardamom
1 stick unsalted butter melted

Filling

1 pound cream cheese 2 (8-ounce) blocks, room temperature
3 eggs room temperature
¾ cup honey runny honey only
16 oz. sour cream room temperature
1 orange zest approx. 2-3 teaspoons
1 dash vanilla extract

Instructions

Preheat the oven to 325 degrees F.
Pulse the graham crackers in a food processor with the ground cardamom until finely ground. In a mixing bowl, combine with the melted butter with a fork until evenly moistened.
2 cups graham crackers, 2 teaspoons ground cardamom, 1 stick unsalted butter
If using an 8-inch aluminum cheesecake pan, you do not need to grease the pan. If using an 8-inch springform pan, lightly coat the bottom and sides with nonstick cooking spray.
Pour the crumbs into the pan. Using the bottom of a smooth glass or measuring cup, press down into the base and ~2-inches up the sides. Refrigerate for 5 minutes.
In the bowl of a stand mixer or with an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. (KitchenAid stand mixer speed 2.)
1 pound cream cheese
Add the eggs, 1 at a time. Scrape down sides and continue to beat slowly until combined. Gradually add honey and beat until creamy, for 1 to 2 minutes.
3 eggs, 3/4 cup honey
Add sour cream, orange zest, and vanilla. (KitchenAid stand mixer speed “Stir”). Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten.
16 oz. sour cream, 1 orange zest, 1 dash vanilla extract
Remove the cake pan from the refrigerator, set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
Pour the filling into the crust-lined pan and smooth the top with a spatula.
Place the cake pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. The foil will prevent water from seeping into the cheesecake.
Bake for 65-75 minutes (the internal temperature should be 150-155F, so take it out of the oven at 145F). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered or uncovered (this depends on how your refrigerator smells! I do not cover mine.), for at least 4 hours.
Loosen the cheesecake from the sides of the pan by running a thin metal spatula or wooden skewer around the inside rim.
Unmold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Notes

Chill at least 4 hours, preferably overnight, for the cleanest slices and best texture.

Nutrition