Step 1

Preheat oven to 350°F. Add graham cracker crumbs and sugar to a bowl and whisk until well combined. Pour melted butter into the bowl, then mix with a fork or your hands until the butter is well dispersed and the mixture resembles wet sand.

Step 2

Grease a 9” or 10” springform pan, then add crust into pan and press it down evenly into the bottom and halfway up the side of the pan. Use a flat bottom measuring cup to really compact the crust down.

Step 3

Place the crust into the oven to bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Step 4

Preheat oven to 325°F. Prepare the cooled springform pan (with crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.

Step 5

In a large mixing bowl, or stand mixer, add cream cheese and beat on low until it looks soft and creamy – about 3 minutes. Add sugar, honey, vanilla, and salt, and beat on low until very creamy – 3-4 minutes.

Step 6

Add eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.

Step 7

Add heavy cream and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform. Finally, add in cornstarch then beat one last time on low until the corn starch is well-combined.

Step 8

Pour the filling over top of the cooled crust in the springform pan and lightly smooth it out, then place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. Place into the oven to bake for 1 ½ hours (1 hour 30 minutes). When the Salted Honey Cheesecake is done it should still be a little jiggly in the centre.

Step 9

When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour. After an hour, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight.

Step 10

Place honey and salt into a small saucepan over medium heat. Heat and stir until the salt has completely dissolved. Remove from heat and allow the salted honey to come down to room temperature.

Step 11

At serving time, remove the cheesecake from the springform pan, spread the sour cream on top, then drizzle the salted honey over top.