| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 32g | 18g | 50g |
| sugars | fibre | protein | salt |
| 32g | 2g | 6g | 0.5g |
Growing up on the salty shores of Portland, Maine, my childhood was flavored with New England’s freshest, tastiest seafood — from succulent lobster rolls to comforting clam chowder. However, despite my love for all things oceanic, nothing captures my heart and taste buds quite like a good dessert. That’s why today, I’m excited to share a recipe that blends the robust flavors of the Pacific Northwest with my penchant for sweets. I am talking about the delightful Honeyberry Cheesecake.
The first taste of this Honeyberry Cheesecake is like experiencing a burst of summer, no matter what time of year you try it. The tartness of the fresh honeyberries is perfectly balanced by the sweetness of the graham cracker crust and cream cheese filling. It’s as if you’ve taken a slice out of the Pacific Northwest and garnished it with a touch of classic East Coast indulgence.
The Taste of Tradition and Innovation
Although it draws inspiration from more traditional recipes like blueberry cheesecake, the use of honeyberries sets this delightful dessert apart. The honeyberry, a fruit well known in the Pacific Northwest, brings a unique tart and sweet flavor profile to the traditional cheesecake, making it both familiar and excitingly new.
Health Benefits that Sweeten the Deal
And it’s not just the unique taste that makes this cheesecake a standout pick. Honeyberries, also known as haskaps, are noted for their high antioxidant content, much higher than common berries like blueberries or strawberries. They’re a great source of Vitamin C and fiber, which makes this dessert a bit healthier than your average cheesecake.
Though calling this a health food might be a stretch, it’s worth noting that every bite of this Honeyberry Cheesecake gives you more than just mouth-watering flavor, it’s offering a good dose of vital nutrients as well.
A Dessert for All Occasions
Whether you’re planning a summer family gathering (my daughters Erin and Samantha can’t get enough of this cheesecake) or looking for a light dessert to follow a hearty meal of New England seafood, this Honeyberry Cheesecake is the perfect sweet ending. It pairs wonderfully with a hot cup of coffee or an ice-cold glass of sweet white wine.
And so, friends, whether you’re a native Mainer or hailing from the Pacific Northwest, from anywhere in between or far beyond, this is a sweet treat that captures a piece of my coastal home and Pacific Northwestern inspiration. A Honeyberry Cheesecake is a slice of tradition, a spoonful of innovation, and a hearty helping of nutritious indulgence.
What You’ll Need
- 1 cup crushed graham crackers
- 1/4 cup melted unsalted butter
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 cups fresh honeyberries
- 1 package (8 ounces) cream cheese, at room temperature
- 1/2 cup sour cream
- 3/4 cup white sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup honey
- 1/2 cup heavy cream
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Use a mixing bowl to combine the crushed graham crackers, melted unsalted butter, and 1/2 cup white sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Step Two
In a saucepan over medium heat, cook the honeyberries with 1/2 teaspoon vanilla extract until they’re soft and starting to break down. This should take about 10 minutes. Then, purée them in a blender or food processor and set aside to cool.
Step Three
In a large mixing bowl, combine the room temperature cream cheese, sour cream, 3/4 cup white sugar, and cornstarch. Beat this mixture until it’s smooth and creamy. Then, add the eggs one at a time, making sure to beat well after each addition. Stir in the puréed honeyberries and 1 teaspoon pure vanilla extract.
Step Four
Pour your cream cheese and honeyberry mixture over the crust in the springform pan. Bake in the preheated oven for about 50 minutes, or until the center is just set. Remove the cheesecake from the oven, but keep the oven on.
Step Five
Mix together the honey and heavy cream in a small saucepan over low heat until the honey is completely dissolved. Pour this mixture over the hot cheesecake and then return the cheesecake to the oven for an additional 10 minutes.
Step Six
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour more. Finally, refrigerate your cheesecake overnight before serving to ensure it’s fully set.
Step Seven
Serve your honeyberry cheesecake chilled, and enjoy the delicious blend of flavors!
