Honey Strawberry Cheesecake

"The strawberries are better the longer they sit in the honey!"
photo by a food.com user photo by a food.com user
Ready In:
8hrs 30mins




  • Combine strawberries and 1/3 c honey in a bowl. Let sit in refrigerator, at least 4 hours, or overnight.
  • Preheat oven to 375°F Wrap a 10" springform pan with heavy-duty aluminum foil.
  • Bring butter and 2 tbsp honey to a boil in a small saucepan. Set aside.
  • Grind vanilla wafers to fine crumbs in a food processor. Add nuts, salt and butter mixture, and process until nuts are finely chopped.
  • Press mixture into springform pan, and 1" up the sides. Compact firmly with the bottom of a glass or measuring cup.
  • Bake until golden, about 12 minutes. Cool on rack. Reduce oven to 325°F.
  • Beat cream cheese and ricotta cheese in a large bowl or standing mixer until smooth. Add sugar and 9 tbsp honey.
  • Add eggs one at a time, beating after each addition until egg is fully incorporated.
  • Add vanilla and lemon extracts. Pour into cooled crust.
  • Bake until puffed and golden, and center barely wiggles when shaken, about 70 minutes. Transfer to rack and cool completely, at least 2 hours. When cool, transfer to refrigerator and chill at least 4 hours.
  • Run knife around sides of pan to loosen cake before releasing sides of pan. Transfer to serving platter. Drizzle top of cake with honey in a zigzag pattern, and serve with strawberry compote.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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