Cinnamon-Spiced Honey Cheesecake Bars
Indulge in the delightful blend of honey and spices in these Cinnamon-Spiced Honey Cheesecake Bars. With a ginger biscuit crust and a creamy, spiced cheesecake filling, these bars offer a harmonious balance of sweet and spice. Perfect for dessert or a sweet treat any time, these cheesecake bars are guaranteed to be a favorite at any gathering. Make them ahead of time for convenience, as they taste even better after a night in the fridge, allowing all the flavors to truly meld together.
20
Servings
N/A
Calories
10
Ingredients
Ingredients
ginger biscuits
200 g (crumbed finely)
butter
100 g (melted)
cream cheese
500 g (softened)
caster sugar
1/4 cup
honey
1/4 cup
vanilla extract
1 teaspoon
mixed spice
2 teaspoons
fresh whipping cream or double cream
1/2 cup
eggs, separated
2
cinnamon sugar
2 teaspoons
Instructions
1
Preheat your oven to 160°C (325°F) and line a 20 x 20 cm (8 x 8 inch) baking dish with baking paper, making sure the paper extends over the edges for easy removal later.
2
In a mixing bowl, combine the finely crumbed ginger biscuits with the melted butter. Press this mixture firmly into the base of the prepared baking dish to form an even crust. Chill the crust in the refrigerator for 20-30 minutes to set.
3
While the crust is chilling, in another bowl, beat together the softened cream cheese, caster sugar, honey, vanilla extract, and mixed spice until the mixture is smooth and creamy. Gradually add the fresh whipping cream or double cream, mixing until fully incorporated. Then, add the egg yolks one at a time, mixing well after each addition.
4
In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Gently fold these stiff egg whites into the cream cheese mixture, ensuring you maintain as much volume as possible.
5
Pour the cheesecake mixture over the chilled biscuit crust, smoothing the top with a spatula. Place in the preheated oven and bake for approximately 30 minutes. Once baked, turn off the oven but leave the cheesecake inside with the oven door slightly ajar to cool gradually.
6
After the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 3 hours or, ideally, overnight for the best flavor development.
7
Before serving, sprinkle the top of the cheesecake with cinnamon sugar. Use the edges of the baking paper to lift the cheesecake from the dish and slice it into 20 even squares.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon-Spiced Honey Cheesecake Bars?
They are a dessert featuring a ginger biscuit crust and a creamy cheesecake filling flavored with honey and mixed spices.
What size baking dish is required for this recipe?
You should use a 20 x 20 cm (8 x 8 inch) baking dish.
What is the recommended oven temperature?
The oven should be preheated to 160°C (325°F).
How should I prepare the baking dish?
Line the dish with baking paper, ensuring it extends over the edges for easy removal after baking.
What type of biscuits are used for the crust?
The recipe uses 200g of finely crumbed ginger biscuits.
How is the ginger biscuit crust made?
Combine finely crumbed ginger biscuits with 100g of melted butter and press firmly into the base of the dish.
How long does the crust need to chill?
The crust should be chilled in the refrigerator for 20-30 minutes to set.
What are the main ingredients in the cheesecake filling?
The filling consists of cream cheese, caster sugar, honey, vanilla extract, mixed spice, cream, and eggs.
How much cream cheese is needed?
The recipe requires 500g of softened cream cheese.
What type of cream can be used in the filling?
You can use either 1/2 cup of fresh whipping cream or double cream.
How much honey is included in the recipe?
The recipe uses 1/4 cup of honey.
What spices are used in the cheesecake mixture?
The recipe calls for 2 teaspoons of mixed spice and 2 teaspoons of cinnamon sugar for the topping.
How are the eggs incorporated into the batter?
The eggs are separated; yolks are mixed into the cheese mixture one at a time, and whites are whisked to stiff peaks and folded in.
How should the egg whites be prepared?
Whisk the egg whites in a clean bowl until they form stiff peaks.
Why must the egg whites be folded in gently?
Folding them gently helps maintain the volume of the cheesecake mixture.
How long do the bars bake?
They should bake for approximately 30 minutes.
What is the best way to cool the cheesecake?
Turn off the oven but leave the cheesecake inside with the door slightly ajar to cool gradually.
How long should the bars be chilled before serving?
They need to chill for at least 3 hours, but overnight is recommended for the best flavor.
What is the final topping for these bars?
Sprinkle the top of the chilled cheesecake with cinnamon sugar before slicing.
How many servings does this recipe provide?
The recipe yields 20 even squares.
How do I remove the cheesecake from the dish?
Use the overhanging edges of the baking paper to lift the entire block out of the pan.
Can these cheesecake bars be made ahead of time?
Yes, they are ideal for making ahead as the flavors meld together while chilling overnight.
How much butter is needed for the base?
The recipe requires 100g of melted butter.
What is the purpose of leaving the oven door ajar during cooling?
It allows the cheesecake to cool down gradually, which helps prevent cracking.
What kind of sugar goes into the cheesecake batter?
1/4 cup of caster sugar is used in the filling.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Are the eggs added whole?
No, the recipe specifies 2 eggs that must be separated.
What is the texture of the crust?
The crust is firm and crumbly, made from ginger biscuits and butter.
What flavor profile can I expect from these bars?
Expect a harmonious balance of sweet honey and warm spices like cinnamon and ginger.
Is this recipe suitable for gatherings?
Yes, they are perfect for gatherings as they are easy to slice and serve in individual portions.