This honey cheesecake has rock-fired cheese added on the surface. It is sweet with a rich cheese aroma. The cake is soft and dense, really satisfying every bite. Preheat the oven to 150℃/300℉, the oven must be preheated to the set temperature before baking. Separate three egg whites from the yolks and place them in their respective mixing bowls. Keep the egg whites in the fridge to cool.

Into the bowl with the egg yolks, add 1 tablespoon of sugar and whisk it in to break the yolks and combine it with the sugar. Once done, add 40ml of vegetable oil and continue mixing it until the oil is incorporated into the yolk mixture. Slowly add 38 ml of milk while mixing whisking it in until combined then sift in 60 grams of cake flour.

Mix the flour in until just combined then set the batter aside. Bring the chilled egg whites and add half a teaspoon of lemon juice then using an electric hand mixer, beat the egg whites on medium speed for about 20 seconds. Once it starts to foam, add 3 tablespoons of sugar and continue mixing on low speed until it reaches a soft peak.

Do not overbeat the meringue once you have achieved the soft peak. Take a third of the meringue and add it to the cake batter and gently fold it in. Continue with the second and then third addition of the meringue while mixing it well until everything is well incorporated. You will need a 6 by 3 inches removable bottom cake pan, pour the batter into the pan and bake in the middle rack of a 150℃/300℉ preheated oven for 55 minutes.

Once baked and out of the oven, invert the cake immediately and let it cool upside down. Into a medium-sized mixing bowl, add 40 grams of cheddar soft cheese together with 30 ml of whipping cream, 30 ml of honey and 1 tablespoon of unsalted butter. Microwave it for about one minute then remove from the microwave and whisk it to mix the melted ingredients together.

Place parchment paper over a baking tray and de-mould the cake and place it over the tray and pour the honey cheese mixture over the cake making sure it covers the top and side of the cake. Place 4 pieces of cheddar soft cheese over the cake and bake in the middle rack of the oven at 220℃/425℉ oven for 5 minutes. Once out of the oven, drizzle with honey and serve warm.



  • Large egg yolks 3
  • Sugar 12g/1tbsp
  • Corn oil 38g/40ml
  • Milk 38g/38ml
  • Pastry/cake flour 60g/0.45cup
  • Large egg whites 3
  • Lemon juice 2.5g/0.5tsp
  • Sugar 35g/3tbsps

Preheat the oven to 150℃/300℉ (Middle and lower layer) and bake for about 55 minutes

Honey cheese sauce:

  • Cheddar soft cheese 40g/2 pieces
  • Whipping cream 30g/2tbsps
  • Honey 30g/1.5tbsps
  • Unsalted butter 12g/1tbsp
  • Cheddar soft cheese 80g/4pieces(on top, optional)

Preheat the oven to 220℃/425℉ (Middle and higher layer) and bake for about 5 minutes