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Buttermilk and Honey Cheesecake Recipe

Buttermilk and Honey Cheesecake: The Recipe

Honey Almond Buttermilk CheesecakeThis delicate cheesecake features almond flour and buttermilk for a unique flavor and tender crumb. Folded egg whites lighten the batter, while honey adds natural sweetness, making it a sophisticated dessert with a rustic finish.
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Prep Time 24 minutes
Chilling time 1 hour
Servings: 8
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the crust:
  • ¾ cup 115g graham crackers
  • ¼ cup 55g salted butter
For the cheesecake:
  • 1 cup 225g full-fat cream cheese
  • 3 extra-large eggs separated
  • 2 rounded tablespoons clear honey plus extra to glaze
  • ½ cup 55g almond flour
  • ⅓ cup 40g all-purpose flour
  • 1 cup + 3 tablespoons 300ml full-fat buttermilk
  • 6 tablespoons 75g sugar
  • A handful of sliced almonds

Method
 

  1. Start by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. Crush ¾ cup (115g) of graham crackers into fine crumbs and combine with ¼ cup (55g) of melted salted butter, then press this mixture firmly into the bottom of your prepared pan to create an even crust. This foundation will provide structural support for the creamy filling and prevent it from becoming soggy during baking.
  2. For the filling, beat 1 cup (225g) of full-fat cream cheese until it reaches a soft, smooth consistency. Incorporate the 3 egg yolks one at a time, followed by 2 rounded tbsps of clear honey, ½ cup (55g) of almond flour, ⅓ cup (40g) of all-purpose flour, and 1 cup + 3 tbsps (300ml) of full-fat buttermilk.
  3. In a separate bowl, whisk the 3 egg whites with 6 tbsps (75g) of sugar until stiff peaks form—this step is pivotal for creating the cheesecake's light, spongy texture. Gently fold the whipped egg whites into the cream cheese mixture until just combined, being careful not to deflate the whites.
  4. Pour the filling over the crust and sprinkle a handful of sliced almonds across the top for added texture and visual appeal. Bake for approximately 1¼ hours until the cheesecake is firm but still slightly spongy in the center.
  5. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside to prevent cracking. After cooling completely, loosen the edges with a knife before removing from the springform pan, and finish with a light glaze of extra honey for added sweetness and shine.

Notes

What are common cheesecake mistakes to avoid?

Using cold ingredients is the biggest mistake when making buttermilk and honey cheesecake. Cold cream cheese creates lumps that won't blend smoothly, ruining the silky texture. Always bring cream cheese to room temperature at least 30 minutes before starting, ensuring a perfectly smooth filling.
Overmixing the filling incorporates too much air, which can cause cracks in baked versions or a grainy texture in buttermilk honey cheesecake. Mix just until ingredients are combined and smooth. Additionally, skipping the chilling time is tempting but disastrous. Your buttermilk and honey cheesecake needs adequate refrigeration to set properly.
Another common error is making the biscuit base too thick or not pressing it firmly enough. This leads to a crumbly base that falls apart when slicing. Press the mixture firmly and evenly using the back of a spoon. Finally, never rush the setting process by freezing instead of refrigerating, as this affects the final texture and consistency of your delicious buttermilk cheesecake.