Honey, lemon and ginger cheesecake

Makes a 22 x 33cm cake Cakes, Bread and Pastries

Honey lemon and ginger cheesecake


For the base

  • 125g butter
  • 200g soft light brown sugar
  • 1 medium egg
  • 100g plain flour
  • 2tsp ground ginger

For the filling

  • 800g cream cheese, at room temperature
  • 250g clear honey (or set honey, warmed)
  • 6 medium eggs
  • 50ml lemon juice (approx. 1 juicy lemon)
  • 3tbsp cornflour

For the topping

  • 50g stem ginger, plus 50g syrup from the jar or 50g honey
  • 15g bee pollen or ginger nuts, crushed, or honeycomb chunks


Preheat the oven to 200C/180C F/Gas 6 and line a 22 x 33 x 5cm baking tray with baking paper.

Make the base either by hand or by using a stand mixer. Melt the butter in a heavy-based pan over a low heat, then transfer to a mixing bowl. Add the sugar and beat until well combined, then add the egg and mix it all together. Sift in the flour, ground ginger and a pinch of salt and fold until you have a smooth batter.

Spread the batter into the prepared tray using a spatula, making sure to get an even spread across the tray and right into the corners.

Bake for around 25 minutes or until dark golden. Don’t worry if it rises up at the edges in places – this will create a nice crispy edge and help to cradle the cheesecake filling.

To make the filling, whip the cream cheese in a large mixing bowl or a stand mixer until smooth, then add the honey until combined. Add the eggs and mix slowly until you have an emulsified mixture. Pour in the lemon juice and combine, then mix in the cornflour until you have a lump-free mixture.

Pour the filling over the baked base and return to the oven for 35 minutes or until the top is smooth and set but there is still a little jiggle in the middle – cracks can appear if it’s overbaked. If you prefer not to risk it, sit the tray in a larger tray filled with enough water to come around halfway up the smaller tin. It will take a little longer to bake, but it is less likely to crack.

While the cheesecake is baking, prepare the topping by blending the stem ginger and syrup or honey in a blender to make a paste. When the cheesecake comes out of the oven, brush this paste over the top while still hot, then sprinkle over the bee pollen, ginger nuts or honeycomb.

The cheesecake will keep in an airtight container in the fridge for up to 5 days.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.

Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).
Honey lemon and ginger cheesecake
Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).


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