Honey Lemon Cheesecake

Name: Honey Lemon Cheesecake
Prep time: 45 min
Total time: 8 h
Yield: 12 serving(s)
Ingredients: 1/3 c. unsalted butter; 2 tbsp. pure honey; 2 1/4 c. graham cracker crumbs; 3 (8-ounce) packages cream cheese, at room temperature; 2/3 c. pure honey; 4 large eggs, at room temperature; 1/3 c. milk powder (non-instant); 1/3 c. fresh lemon juice; 1 tbsp. pure vanilla extract; 2/3 c. sour cream; 1 tbsp. fresh lemon juice; 2 tbsp. pure honey, plus more for drizzling

This honey-sweetened cheesecake recipe from The Antique Sandwich Co. in Tacoma, WA, is an elegant make-ahead dessert.

By The Antique Sandwich Co.Published: Mar 15, 2026

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cheesecake on a green plate with a slice removed surrounded by a floral arrangement and honey in a jar

Becky Luigart-Stayner for Country Living

Yields:

12 serving(s)

Prep Time:

45 mins

Total Time:

8 hrs

In 1973, Arlene Herridge opened an antiques shop in a former grocery store in Tacoma, WA. To keep shoppers satiated, Arlene’s daughter, Tamie, and her daughter-in-law, Shirley, started selling sandwiches in the back. More than 50 years later, the nostalgic spot—which now goes by the name The Antique Sandwich Co.—is better known for victuals than vintage, though this creamy signature sweet is still one honey of a find.

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Ingredients

For the graham cracker crust:

1/3 cup unsalted butter
2 Tbsp. pure honey
2 1/4 cups graham cracker crumbs

For the filling:

3 (8-ounce) packages cream cheese, at room temperature
2/3 cup pure honey
4 large eggs, at room temperature
1/3 cup milk powder (non-instant)
1/3 cup fresh lemon juice
1 Tbsp. pure vanilla extract

For the topping:

2/3 cup sour cream
1 Tbsp. fresh lemon juice
2 Tbsp. pure honey, plus more for drizzling

Directions

1. Make the graham cracker crust: Preheat oven to 350°F. Combine butter and honey in a medium pot. Cook over medium heat, stirring occasionally, until melted and combined, 1 to 2 minutes. Add graham cracker crumbs and stir until combined. Transfer to a 9-inch springform pan and spread evenly along the bottom and up the sides. (You can use a round container or a measuring cup to press the mixture into the pan’s side walls.)

2. Make the filling: Beat cream cheese and honey with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add eggs one at a time, beating until incorporated after each addition. With the mixer running, sprinkle in powdered milk and beat until incorporated. Add lemon juice and vanilla and beat until batter is smooth. Use a rubber spatula to scrape down the edges and bottom of the bowl to make sure everything is evenly mixed. Pour into prepared crust. Bake until the center is bouncy but firm, 40 to 50 minutes.

3. Make the topping: Whisk together the sour cream, lemon juice, and honey in a bowl until smooth. Let the cheesecake cool for 15 minutes, then very gently spread the topping evenly across the top. Cool to room temperature, then refrigerate until chilled, 4 to 6 hours. Drizzle with more honey just before serving.

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