Honey-Vanilla Bean Cheesecake

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• For Crust
• 8 tablespoons unsalted butter
• 2 1/4 cups whole wheat flour
• 1/2 cup light brown sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup clover honey
• 1/4 cup water
• 1 teaspoon vanilla extract
• For Filling
• 1 1/2 sheets bronze gelatin
• 8 ounces cream cheese
• 1 cup sour cream
• 1/3 cup alfalfa honey
• 1 vanilla bean, (cut lengthwise and seeds scraped out)
• 1 cup heavy cream
• Pinch kosher salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Stir together the whole wheat flour, light brown sugar, kosher salt, baking soda and cinnamon in a bowl.

2. Melt the butter, then whisk in the clover honey, water and vanilla extract. Pour into the dry ingredients and stir until crumbly. Press firmly into the bottom of a 9-inch springform pan.

3. Bake the crust for 12 minutes until golden at the edges. Cool completely on a rack.

4. Soak the gelatin sheets in a bowl of cold water for 5 minutes until soft. Lift out and squeeze off the excess water.

5. Warm 1/2 cup of the heavy cream with the vanilla bean halves and scraped seeds over low heat until steaming. Remove the bean pieces, then whisk in the softened gelatin until dissolved.

6. Beat the cream cheese, sour cream, alfalfa honey and a pinch of kosher salt until smooth. Slowly whisk in the warm cream mixture.

7. Whip the remaining 1/2 cup heavy cream to soft peaks and fold it into the cream cheese filling. Spread over the cooled crust and smooth the top.

8. Refrigerate the cheesecake for at least 6 hours until firm. Remove the pan sides and slice to serve.