Oh, it’s the holiday season- it is once again the most beautiful and most awaited time of the year where people spread nothing but love. But apart from people exchanging gifts, this season also brings tasty dishes inside your stomach when your family and other loved ones get together for a wonderful feast.
But what’s even better than sharing delicious meals with the people you love? Of course, it is having an even more delicious dessert or snack after.
When talking about desserts, one of the most popular is cake, wouldn’t you agree? And because of consistent innovation in the kitchen, we now have countless flavors of cake.
One of the most famous flavors of cake is honey cheesecake, wouldn’t you agree? The creamy combination of cheese and honey is just a heaven-sent flavor. On top of that is the moist and fluffy texture of the cake itself- I mean, anyone will go gaga over this delectable sweet treat!
But how can you make a cake without using an oven? While everyone wants to make a delicious cake at home, sadly, not everyone has the means or energy to bake one.
Thankfully, Nino’s Home has once again shared an easy cake recipe and this time it’s a honey cheesecake recipe that requires no oven and no baking at all! How does that sound?
I bet you’re ready to do this. Alright, before you get too excited, you first need to prepare the following ingredients.
For the crust or cake base:
- 100g of graham crackers or cookies
- 40g of melted butter
For the honey cream cheese:
- 5g of gelatin
- 25ml of water
- 200g of cream cheese
- 50g of yogurt
- 60g of honey
- Hot water
- 200g of whipping cream
For the orange-flavored cream:
- 1/2tsp of gelatin
- 5ml of water
- 50g of orange juice
- 5g of sugar
- Food coloring
For the procedure…
For the dough or cake base:
Step Number One: Put the biscuits in a ziplock bag and crush them until they reach a crumbly, almost powder finish. Then add 40g melted butter inside the bag, mix well until the crumbs become moist. Put the mixture in a springform pan, spread evenly using a spatula, and refrigerate for 20 minutes.
For the honey cream cheese:
Step Number One: Add 25ml of water into 5g gelatin and wait for 15 minutes.
Step Number Two: In a bowl, mix 200g cream cheese, 50g of yogurt, and 60g of honey, whisk to combine the ingredients well.
Step Number Three: Put the gelatin from earlier into a bowl of hot water, stir lightly until it gets completely dissolved. Then add it to the honey cream cheese mixture and mix well. Set aside for later.
Step Number Four: In a separate bowl, pour 200g of whipping cream, whisk it until it becomes thick and creamy, add the honey cream cheese mixture from earlier, and mix.
Step Number Five: Set aside 150g from the mixture, pour the remaining into the crumbs, spread evenly using a spatula, and put it in the freezer for 20 minutes.
For the orange-flavored cream:
Step Number One: Pour 5ml water into 1/2 tsp of gelatin and wait for 15 minutes.
Step Number Two: Squeeze 50g of juice from sweet fresh oranges. Put the juice into a deep pan, add 5g of sugar, and the gelatin that you’ve prepared earlier from step one.
Step Number Three: Put the orange mixture over low fire and let it boil until the gelatin and sugar are completely dissolved. Let it cool.
Step Number Four: Once the orange mixture cools down, add it to the remaining 150g honey cream cheese mixture that you set aside earlier. Mix them together until their combination becomes smooth. Add 2 drops of orange food coloring. Pour the final mixture into the frozen cake.
Step Number Five: To make the honeycomb look on top of the cake, just trace and cut a bubble wrap using the same size of springform pan you used for the cake, you can do this prior to the very first step if you don’t have a spare available. Cut a smaller size so it will easily fit on the entire cake.
Step Number Six: Put the bubble wrap on top of the cake and press it very lightly, with just enough pressure for the bubbles to leave a mark on top of the cake. Put it in the freezer for 3 hours.
Step Number Seven: Once the time is up, take the cake out of the freezer, and take the bubble wrap off the top. Wait for another 90 minutes.
Step Number Eight: Pour warm water on a clean towel, squeeze the excess water from it, and then use it to tap the outside part of the pan for no longer than 1 minute. After that, the pan should come off easily.
Step Number Nine: Pour honey on top of the cake and let it overflow and drip all the way to the bottom part of the cake. Slice the cake according to the number of heads who can’t wait to gobble on your masterpiece honey cheesecake.
Make sure to share it with family, friends, and even your cats, and don’t forget to share your creations online!
Watch the full video of this recipe below.
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By Michael Dabu
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Michael Dabu is a contributor at SBLY Media.
