Quick Cheesecake With Lemon Topping

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Rain, gloom, and a bit of a chill. For it being the first week of June, it's not feeling like summer is on the horizon. Maybe it's the Canadian wildfires that are seeping down putting an overcast, foggy look to the sky, or maybe it's Mother Nature off her meds again. Who knows? But I can tell you I am ready for some sunshine already. My weather app tells me that we won't be seeing it peek through the clouds and haze for at least another week, so I decided to add a little sunshine yellow into our home this week the best way that I knew how. And that was by whipping up a Quick Cheesecake With Lemon Topping dessert. This Golden Blossom Honey recipe is just what we needed to brighten up some otherwise gray days around here.

 

Cheesecake is one of my all-time favorite desserts, and while I normally go for strawberry or caramel as a topping, I couldn't resist swapping those sweet flavors for a more tangy and sour flavor this week. While I think cheesecake is actually pretty easy to make at home yourself, this recipe really was one of the quicker ones I've ever made myself. I don't think I've ever used honey as a binding agent in cheesecake crust before, but I must say that I absolutely loved how it held the crumbs together but still kept the crust soft and chewy. It's definitely how I'll be making all of my crusts going forward. The cheesecake itself baked up beautifully and didn't crack on the top, which was surprising since I usually get a little cracking if I don't use a water bath while baking them. Here it would have been fine though since the lemon pie filling would have covered any imperfections, but if you opt to make this recipe without any topping, yours should hold together just fine without any splits or cracks as well. The only thing that I had to change was cook time, baking it for 50 minutes. I then turn the oven off, but leave the door closed for another 15 minutes, then transfer to the refrigerator for several hours to fully set. If you don't like lemon, no worries. The cheesecake itself it an amazing base recipe that you could put pretty much any topping of your choosing on and it would still be perfection. For me though, I'm going to stick with the lemon a little bit longer and hope that encourages the sunshine to swoop in and stop letting this beauty be the star of the show. A girl can always hope, right?

 

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 Tablespoons GOLDEN BLOSSOM HONEY

1 teaspoon ground cinnamon

1/2 cup butter or margarine, melted

Filling:

3/4 cup GOLDEN BLOSSOM HONEY

3 (8 ounce) packages cream cheese, room temperature

4 eggs

2 teaspoons vanilla

1 (16 ounce) can lemon pie filling

CLICK HERE FOR FULL RECIPE

 

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What's your favorite topping for cheesecake?