Honey Caramel Cheesecake

Recipe & Photo by: Dina Besancon I @spicensoulmiami
Yield: 12 servings
Prep Time: 1 1/2 hours

Ingredients:

Crust:

• 1 cup graham crackers or biscuit crumbs
• 1/4 cup Tnuva Butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Cheesecake filling:

• 2 containers Tnuva Labaneh, at room temperature
• 3/4 cup white sugar or coconut sugar
• 6 tablespoons milk, at room temperature
• 2 eggs, at room temperature
• 1/2 cup Greek yogurt or sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons flour

Honey Caramel topping:

• 1/4 cup Tnuva Butter
• 1/2 cup + 2 tablespoons honey
• 1 cup heavy cream
• 1 teaspoon smoked coarse salt

Instructions

1. Prepare the crust: Preheat oven to 350°F. Lightly grease an 8-inch square pan, and line with parchment paper.
2. Combine biscuit crumbs, melted Tnuva Butter, cinnamon, and vanilla extract in a bowl until evenly moistened.
3. Press the mixture evenly along the bottom of the pan.
4. Bake for 8 minutes, then set aside to cool slightly while preparing the filling. Reduce oven heat to 325°F.
5. Prepare the filling: Using a mixer, blend the Tnuva Labaneh with the sugar in a large bowl on medium speed until fluffy and well combined.
6. Mix in the milk, then add the eggs one at a time, blending briefly after each addition.
7. Add the Greek yogurt (or sour cream), vanilla extract, cinnamon, and flour. Mix until smooth.
8. Pour over the prepared crust and bake for 38-40 minutes, until the edges are set and the center jiggles slightly.
9. Cool the cheesecake at room temperature for 30 minutes, then refrigerate for 4 hours or overnight.
10. Serve plain or topped with honey caramel sauce, chopped pistachios and smoked coarse salt.
11. Prepare the honey caramel sauce: In a small saucepan over medium heat, melt the butter and honey together, stirring until combined.
12. Increase the heat slightly and simmer gently for 10 minutes until slightly thickened and darkened in color.
13. Add the heavy cream, whisk to combine, and bring to a gentle boil. Remove from heat.
14. Stir in the smoked coarse salt and let the sauce cool slightly before using. If not using immediately, store in the fridge.