salted honey

Salted Caramel&#039;s cool cousin Salted Honey has made its way into cheesecake form! This Salted Honey Cheesecake is creamy, decadent, and sweet, with a perfect touch of saltiness.

Salted Honey Cheesecake

¼ cups Graham Cracker Crumbs

tbsp White Sugar

tbsp Unsalted Butter, (melted)

oz (1000 grams) Cream Cheese, (well softened)

White Sugar

Liquid Honey

Vanilla

Salt

Large Eggs, (at room temperature)

Large Egg Yolks, (at room temperature)

Heavy Cream

Sour Cream

tbsp Cornstarch

Full-Fat Sour Cream

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.

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.

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

Graham Cracker Crust

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.

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.

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.

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.

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.

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.

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.

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

Topping

What could not be delish about bread, butter, smoked gouda cheese and fresh apples with a good drizzle of honey and then a sprinkle of flaky sea salt.

Salted Honey Apple and Gouda Toast.

slices thick cut bread (lightly toasted)

butter

shredded smoked gouda cheese

bacon (cooked)

honeycrisp apple (thinly sliced)

thyme

honey (for drizzling)

flaky sea salt (for sprinkling)

Preheat your broiler to high.

Spread your lightly toasted bread with butter and top with cheese, add the bacon and then the apple slices. Place on a baking sheet and place under the broiler for 1-2 minutes or until the cheese has melted. WATCH CLOSELY, you do not want black toast!

Remove from the oven and sprinkle with fresh thyme. Drizzle with honey, and sprinkle with salt (to taste). EAT!

These Salted Honey Parker House Rolls are so fluffy and light. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt. 

Salted Honey Parker House Rolls

unsalted butter (at room temperature (for the baking pan))

all-purpose flour

Instant Yeast ((see Notes

salt

milk

unsalted butter

honey

egg ((beaten, for egg wash topping))

Flakey sea salt

Butter a 9x13-inch baking pan or something comparable and set aside. You can even use multiple baking pans if needed.

*Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!

In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt. Mix until combined.

In a small pot, set over medium-low heat, add the butter and when melted, pour in the the milk and honey. The mixture should be lukewarm; not too hot (no more than 120F or else it&#39;ll kill the yeast). If it does get a bit too hot, simply let it stand at room temperature until it cools down.

In a small bowl, add the egg and egg yolks and beat until combined. Pour the liquid mixture into the dry ingredients. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic.

The dough will be sticky and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes or doubled in size (these times can vary depending on how warm/cold your home is).Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for 12 to 24 hours.

To Make the Dough:

Divide the dough into 15 equal pieces. If you want them to be the same exact size, you can weigh them out. Each piece of dough should weigh about 72 grams. If the dough is super duper sticky, lightly dust your hands with flour.

Roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.

Transfer them to the buttered pan and allow them to rise for about 30 minutes OR until they have doubled in size and should be puffy and supple.*Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after assembled!

Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

To Assemble the Rolls:

In a small saucepan, melt the butter and add the honey. Mix together until smooth.

When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flakey sea salt.

To Make the Honey Butter:

A followed the recipe to the letter, and they turned out phenomenal! I could not believe I made this! Thank you so much for sharing the recipe.

These are beyond delicious! The best rolls we’ve ever eaten. Have made them many times the past 1.5 years. They always turn out perfect and everyone goes wild over them. This is a treasured recipe in our kitchen.

Made them for the first time today. Left out the egg wash and instead put them in a higher rack for browning the last 5min.

I also used chili sea salt. The slight spicy was works sososo well with the honey!

Turned out perfect! 
Thank you so much for this amazing recipe!

I am just learninf/teaching myself to bake and cook. I tried these for Christmas dinner today and they were PERFECT!!!
I saw in a previous comment that you said yiu can freeze these after baking. If I plan to freeze them, should I leave the honey butter for the top off until I thaw them?
How would you suggest reheating from frozen?

I made the dough for these and the first rise in the bread maker. They are an amazing! Highly recommend.

Yum! These are fun to make, my 2 1/2 year old helped shape the rolls and they still came out great - foolproof!

I was so skeptical because I don't have a mixer, I haven't made very many rolls in my lifetime, and was concerned about how sticky the dough would be (can confirm it was VERY STICKY!) But after letting it rise the first time, it was so manageable. These are the most delicious rolls I have EVER eaten! The honey butter is perfect. I highly recommend this recipe! :)

These rolls were easy and delicious but rather large…my question is can I roll the balls smaller or will this not bake up the same?

Fantastic!!  I’m not typically a fan of rolls because they usually don’t seem to have a lot of flavor. These are the best rolls I’ve ever had including those found in restaurants. The family felt the same and ate them up!  This is one of my new favorite recipes!!

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Salted Honey Cheesecake

Salted Honey Apple and Gouda Toast.

Salted Honey Parker House Rolls

Top 3 salted honey recipes from across the web

The most viewed salted honey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Honey Cheesecake

Salted Honey Apple and Gouda Toast.

Salted Honey Parker House Rolls

The most viewed salted honey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine