In Brooklyn, New York, there is a café called Four and Twenty Blackbirds. Just the name is enough to make it a ‘must visit’ destination in my book. All they serve is pie – every type of pie you can imagine! Their pièce de résistance is a salty honey pie, which I have to confess being somewhat addicted to. So, in homage to a truly remarkable place, this cheesecake is my take on the salty honey pie. I still recommend a visit, but if you can’t get there, this cheesecake tribute is the next best thing. You definitely need a sweet tooth for all the honey used here!
FOR THE CRUMB BASE
250 g/9 oz. caramelized biscuits/cookies (such as Lotus)
125 g/1 stick plus 1 tablespoon butter, melted
FOR THE CHEESECAKE
125 g/1 stick plus 1 tablespoon butter, melted
170 g/generous ¾ cup caster/white sugar
½ teaspoon sea salt flakes
300 g/1 cup honey
1 teaspoon vanilla bean paste
2 teaspoons white wine vinegar
300 g/1⅓ cups cream cheese
250 ml/1 cup double/heavy cream
4 eggs
a 23-cm/9-inch round springform cake pan, greased and lined
SERVES 12
Preheat the oven to 170°C (325°F) Gas 3.
To make the crumb base, crush the caramelized biscuits/cookies to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base of the prepared cake pan firmly using the back of a spoon.
For the filling, whisk together the melted butter, sugar, salt flakes, honey, vanilla, vinegar and cream cheese in a large mixing bowl until smooth. Add the cream, then beat in the eggs one at a time, whisking between each addition. Pour the mixture over the crumb base and bake in the preheated oven for 45 minutes. Reduce the oven temperature to 150°C (300°F) Gas 2 and bake for about 15 minutes more until the cheesecake is set but still has a slight wobble in the centre. Turn off the heat and leave the cheesecake to cool completely in the oven, then transfer to the refrigerator to chill for at least 3 hours or overnight before serving.