(Adapted for honey from The Bon Appetit Cookbook)
1 ½ cups graham cracker crumbs
6 T. unsalted butter, melted
¼ c. dark brown sugar
4 8 oz. packages low-fat cream cheese, room temperature
1 ¼ c. honey
5 eggs, room temperature
2 ½ t. vanilla extract
2 t. fresh lemon juice
1 ¼ c. honey
1/3 c. water
1 c. whipping cream
½ c. unsalted butter, room temperature
1 t. vanilla extact
¾ c. whipping cream
2 T. honey
2 Heath Bars, broken into pieces
Cook time: 1 hour 15 minutes
Preheat oven to 350 degrees. Lightly butter a 9 inch springform pan with 2 ¾ inch high sides. Combine crumbs, butter and brown sugar in a small bowl. Press crumb mixture into bottom and 1 inch up sides using plastic wrap as an aid. Refrigerate.
Using an electric mixer, beat the cream cheese until fluffy. Add honey and beat until smooth. Beat in eggs 1 at a time making sure each is incorporated before adding the next. Add vanilla and lemon juice. Pour into prepared crust. Bake until center rises about ½ inch over rim and center moves only slightly when pan is shaken gently—1 hour and 15 minutes. Cool on cake rack. Cover and refrigerate until well chilled—6 hours or overnight.
Stir honey and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color occasionally brushing the sides of the pan with a wet pastry brush and swirling pan, about 8 minutes. Reduce heat to very low. Add cream. (Mixture will bubble vigorously.) Stir until smooth. Mix in butter. Cool slightly then add vanilla.
Using a sharp knife, cut around the sides of the pan to loosen the cake. Release pan sides. Pour 2/3 c. caramel sauce into center of cake. Cover remaining sauce and keep at room temperature. Refrigerate cake until caramel is about set, 2 hours.
*Alternatively, purchase a caramel honey sauce from someone like Honeyville and use it for the topping.
Whip cream with honey until stiff peaks form. Put into pastry bag fitted with a star tip. Pipe cream decoratively around edge of cake. Top with toffee pieces.
Cut cake into wedges and serve with the additional caramel sauce.
10 really generous servings.