New York Cheesecake with Alexandra’s Pikliz Infused Hot Honey

New York Cheesecake with Alexandra’s Pikliz Infused Hot Honey


  • 4 tbsp Alexandra’s Hot Honey Pikliz

Filling ingredients

  • 4 cup cream cheese
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 4 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp corn starch

Crust ingredients

  • 1 cup graham cracker, crushed
  • 5 tbsp melted butter
  • 4 tbsp sugar


  1. In a mixing bowl, combine all the crust ingredients and mix until moistened.
  2. Press onto the bottom of a 9 inch cake pan. Use ample force press it down into an even layer.
  3. Bake in a preheated oven at 350F for 8 min.
  4. Allow the crust to cool on the side while you start making the filling
  5. Using a handheld mixture, beat the cheese cream on low until smooth, usually 2 minutes.
  6. Add in sugar, cornstarch, egg, cream and vanilla extract one at a time, beat until smooth. After each addition, use a spatula and scrape down the sides.
  7. Preheat the oven to 420 F
  8. Pour the batter onto the cooled crust and continue to bake for 15 min.
  9. Turn down the temperature to 250F and bake for another 70 - 80min.
  10. Allow the cake to cool at room temperature then place into the fridge for up to 5 days covered in plastic wrap.
  11. After at least 12 hours in the fridge, the cake should be fully settled. Use a knife wetted with Luke-warm water, take a slice.
  12. Enjoy with Alexandra’s Hot Honey Pikliz!

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