Savory Cambozola Cheesecake with Honey

SERVES: 4

Prep time: 10 minutes 

Cook time: 1 hour

Total time: 6 hours 10 minutes

INGREDIENTS

For the crust:

• 2 tablespoons unsalted butter, melted
• 1/4 cup all-purpose flour
• 1/4 cup walnuts, finely chopped
• Pinch kosher salt

For the cheesecake:

• 4 ounces light cream cheese (Neufchatel), softened
• 4 ounces Cambozola cheese, at room temperature
• 1/3 cup light sour cream
• 1 tablespoon Honey Jar honey plus more to finish
• Pinch of kosher salt
• 5 grinds of fresh black pepper
• 1 large egg, at room temperature
• 1/4 Cup walnuts, chopped (optional)
• Cooking spray

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 4-inch springform pan with cooking spray. 
2. In a medium mixing bowl, combine melted butter and flour. Chop your walnuts in a food processor or blender until ground to the texture of sand.  Add the walnuts to the butter and flour mixture and combine. 
3. Press the mixture into the prepared pan. Bake for about 20 minutes or until crust begins to turn golden brown. Remove from the oven and let cool completely.  Once cooled, wrap the bottom of the pan in tin foil. 
4. While crust cools, lower oven temperature to 300 degrees F. 
5. Using an electric mixer, beat cream cheese and Cambozola in a large bowl until mixed. Add sour cream, honey, salt, and pepper, and beat until blended. Add egg and blend until smooth. Pour the filling into the cooled crust.  Put the pan into a roasting pan or on a baking sheet with one inch sides. 
6. Carefully pour boiling water into the roasting pan until the water level comes about 1 inch up the side of the springform pan. This creates a water bath (also called a bain-marie) that provides gentle, even heat to keep your cheesecake moist and helps prevent cracks from forming on the surface. 
7. Bake for 45-50 minutes until set and lightly browned on the top. 
8. Turn the oven off and open the oven door slightly.  Let the cheesecake sit in the oven for about one hour to set keep the cheesecake top from cracking. 
9. Remove cheesecake from the oven and cool completely. Cover with plastic wrap and refrigerate for at least 4 hours and preferably overnight.  
10. To serve, top cheesecake with chopped walnuts and drizzle with the honey.  Cut into wedges and serve with crackers and fresh fruit. OR add to a cheese board with a cheese spreader. Enjoy. 

This recipe was developed by Diane at MyCuratedTastes.com

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