This Honey Raspberry Cheesecake is a baked New York–style cheesecake made luxuriously creamy with sour cream and sweetened with honey for a deeper, more floral warmth than traditional sugar-only versions.
Dense yet silky, the cheesecake delivers that signature rich, tangy bite that defines a classic New York baked cheesecake. It’s finished with an irresistible Honey Raspberry sauce that’s infused with strongly brewed, Twinings Rosehip & Hibiscus Tea, adding bright tartness, subtle floral complexity, and a naturally vibrant ruby hue.
The result is a perfectly balanced dessert: creamy and indulgent at its base, lifted by a glossy raspberry topping that’s sweet, tart, and delicately botanical — a showstopping honey raspberry cheesecake that feels both timeless and unexpectedly elegant.
This baked honey raspberry cheesecake hits every note:
✔ Rich and creamy
✔ Tangy from sour cream
✔ Deep sweetness from honey
✔ Bright raspberry acidity
✔ Floral, tart complexity from hibiscus
✔ Subtle fruity sharpness from rosehip
It’s elegant but playful. Classic but unexpected. Fancy without trying too hard.
Tips for the Perfect New York Style Cheesecake
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Use room temperature ingredients
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Always bake in a water bath – the easiest way is to fill a separate baking tin or ovenproof dish with hot water and place it on the base of the oven. This’ll prevent cracks.
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Don’t overmix after adding eggs
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Refrigerate overnight for cleaner slices or 4-6hours for a softer, creamier result.
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Use a hot knife to slice neatly
Make It Even More Quirky
Want to lean into the floral vibes?
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Garnish with edible dried hibiscus petals
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Add fresh raspberries and a light honey drizzle
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Serve with whipped mascarpone
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Add a pinch of crushed freeze-dried raspberries on top
Storage Tips
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Refrigerate up to 5 days
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Sauce can be stored separately for 1 week
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Cheesecake freezes beautifully (without sauce) for up to 2 months. Wrap the whole cake or each slice in cling flip and foil.
Honey Raspberry Cheesecake
Ingredients
Cheesecake Base
- 300 grams tennis biscuits or graham crackers, digestive biscuits
- 125 grams salted butter melted
Cheesecake Filling
- 500g/2 cups cream cheese room temperature
- 150g/ cups sour cream room temperature
- 100g/1/2 cup white sugar
- ¼ tsp fine sea salt
- 2 large eggs room temperature
- 1 tsp vanilla bean paste
- 1 tsp lemon juice
- ½ tbsp cornstarch
Honey Raspberry Sauce
- 2 cups water
- 2 teabags Twinings Rosehip & Hibiscus Tea
- ⅓ cup honey
- 150 grams fresh raspberries and extra for serving
- 1 tbsp cornstarch
Instructions
Baked Cheesecake
- Preheat the oven at 175℃/350℉. Line the base of a 16cm radius springform pan with baking paper and cooking spray.
- Blend the biscuits until you have a slightly course crumb, not too fine. Add melted butter and mix until well combined. Line the base and sides of the springform with the biscuit mix, about just under 1 cm thickness all around. Bake for 8-10 mins. Remove and allow to cool down.
- In a large bowl, using a spatula, mix the cream cheese, sour cream, sugar and salt together. Mix until very smooth and slightly fluffy, about 5 minutes.
- Add the eggs and mix thoroughly using a whisk, about 3 minutes. Add vanilla bean paste, fresh lemon juice and cornstarch and mix well, about 1 minute. Pour the batter into the biscuit base.
- Pour boiling water into a separate baking tin and place it directly on the base of your oven and place the cheesecake above that, on the middle rack. Bake for 40 minutes at 175℃/350℉. Then turn the oven off, remove the water and leave the cheesecake in the cooling oven for another 30 minutes. Note: the water will ensure the cheesecake doesn't crack while baking.
- Thereafter, remove from the oven and allow to reach room temperature. Then cover and place in the fridge for 4 hours or overnight.
Honey Raspberry Sauce
- Start by bringing water with the Rosehip & hibiscus teabags to a simmer. Once simmer, turn off the heat and allow the teabags to steep for 5 minutes.
- Remove the teabags. Add honey and raspberries, and reduce slighting by simmering for 10minutes, uncovered.
- Mix the cornstarch with 3 tbsp warm water and add to the sauce. Whilst stirring, simmer until the sauce has thickened. Transfer to a container na dallow to reach room temperature before popping in the fridge to continue thickening up and cooling down.
- Once the cheesecake and honey-raspberry sauce has set. Slice, pour and devour!