I originally planned to top these gouda cheesecakes with red wine syrup, since May 25th is National Wine Day. But when I tasted the cheesecake on its own, I realized that it needs something much sweeter than the red wine syrup to balance the salty gouda.
Topping the gouda cheesecakes with honey and almonds, they no longer contain red wine, but they're the perfect dessert to accompany your glass of wine on Wine Day.
How to make gouda cheesecake
- Melt the gouda over a double boiler. When the cheese starts to melt, add the cream cheese and stir until it comes together. Take the bowl off the double boiler and stir in the sugar and vanilla extract. Set the bowl aside and let it cool before adding the egg (we don't want scrambled eggs in our cheesecake).
- In a separate bowl, combine the butter biscuit crumbs and melted butter. Line a cupcake pan with paper liners, put a heaped tablespoon of the crumb mixture in each liner, and press it down.
- Stir the egg into the cheesecake mixture, and pour the batter evenly into the six cupcake wells.
- Bake the cheesecakes at 302°F (150°C) for 20 minutes. Leave them in the pan for a few minutes before transferring them to a wire rack to cool completely. You don't want to take them out of the pan right after they come out because they're still quite molten in the center and you don't want to disturb them.
- Once the gouda cheesecakes have cooled completely on the wire rack, stick them in the refrigerator for at least half an hour.
- While you're waiting for the gouda cheesecakes to chill, make the honey nut sauce. Put the honey (I used raw honey), lemon juice, cornstarch, and cinnamon in a pan. Heat it until it comes to a boil, and simmer for 1 minute. Turn the heat off and add the chopped almonds. Let it cool before topping the cheesecakes.
The salty gouda and sweet honey pair beautifully and the almonds' crunch contrasts nicely with the creaminess of the cheesecakes. Topping these cheesecakes with honey and almonds was such a gouda idea (see what I did there?).
More cheesecake recipes
Honey Almond Gouda Cheesecake
- ¾ cup buttery cookies or crackers
- 2 tablespoons unsalted butter, melted
- ⅓ cup honey
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch
- dash of cinnamon
- ⅓ cup roasted almonds, chopped
- Crush the biscuits, and combine with the melted butter. Line a cupcake pan with paper liners, and press a heaped tablespoon of the crumb mixture into each paper liner.
- Preheat the oven to 300°F (150°C).
- Put the gouda in a bowl and heat it on a double boiler. When the cheese starts to melt, add the cream cheese and whisk together until it's combined. Take the bowl off the double boiler, and stir in the sugar and vanilla extract. Set aside to cool for a couple of minutes.
- Once the cheese mixture has cooled, stir in the egg until combined.
- Scoop the batter evenly over the crust, and bake for 20 minutes. Let the cheesecakes cool slightly in the pan before moving them onto a wire rack to cool completely.
- Chill the cheesecakes in the refrigerator for at least 30 minutes before serving.
- In a pan, combine the honey, lemon juice, cornstarch and cinnamon. Bring it to a boil and simmer for 1 minute. Turn the heat off and stir in the almonds.
- Let it cool before topping the cheesecakes.