Tag: honey

Minnesota Honey Cheesecake Recipe

This Minnesota Honey Cheesecake Recipe won first place for best cheesecake at the Minnesota State Fair, two years in a row (2018 and 2019). One taste and it will be love at first bite. The thick graham cracker crust pairs perfectly with the rich, creamy and dreamy cheesecake itself. Learn how to make this blue ribbon winning dessert with the step by step recipe below. Recipe credit goes to Med Nodzon of St. Paul.

Slice of Minnesota Honey Cheesecake

What You’ll Need

Meg’s recipe comes out so moist and delicious. Round up these items to get started.

  • 8 1/2 inch springform pan
  • Minnesota honey
  • Cream cheese
  • Sour cream
  • Sugar
  • vanilla
  • eggs

With a pound and a half of cream cheese, you know this cheesecake is going to be divine. There’s a memorable tang to it also, thanks to the sour cream. For honey, we used our local The Beez Kneez brand in our test run and loved its flavor.  You can use a different size pan also. Just be sure to adjust the baking time.

We had Meg make her award-winning recipe so we could photograph it. It arrived looking perfect.

Minnesota Honey Cheesecake with ribbon

We took Meg’s suggestion of adding pecans on top. Chop, chop!

Nuts for Minnesota Honey Cheesecake

We all went nuts for how great this all tasted together.

Minnesota Honey Cheesecake

Just look at how dense yet creamy this slice is! You will delight in every bite.

Slice Closeup of MN Honey Cheesecake

Bake Like a Blue Ribbon Winner

Want to make a state-fair-winning Minnesota Honey Cheesecake on your own? Here are a few tips from Meg to re-create her cheesecake like a champ. The advice is especially helpful if you want a smooth top and texture to the cheesecake.

  • Don’t overmix the batter.
  • The water bath is key if you want to avoid cracks in the top. The added moisture ensures every forkful is creamy and dreamy. You pour boiling hot water into an outer, larger pan with the cheesecake in its own springform pan ‘floating” inside. It’s more sitting than floating, but you get the idea. Wrap the bottom twice with aluminum foil to seal it.
  • Turn the oven off as soon as the edges have firmed up. The cheesecake will have a jiggly center and look like only about an inch and a half around the parameter is cooked. Leave it set in the oven to finish setting up. Leave the oven open a crack, using a small spatula to hold the door partially ajar.  Allow it to cool to almost room temperature before chilling it in the fridge 6 or more hours, for best results.

By the way, if you love cheesecake like we do, make this epic raspberry pie at some point also.

Meet the Maker

Meg entered her first baking competition at the fair in 2013. Her granola bar won 3rd place and she was hooked. She entered every year after (except 2020), making anywhere from 4 to 13 entries. The most ribbons she won in a single year was nine. Her best ribbon was 1st place for gluten-free chocolate mint sandwich cookies, which also won the sweepstakes (best overall in its category).

While winning ribbons is a thrill (the more the better =), Meg says she also simply loves the process of it all, including the baking trial runs. Sharing “failures” with co-workers is a highlight too. She appreciates how they are always honest about which items they like best. Because that’s a win on its own.

Meg Nodzon

Make Meg’s cheesecake today for a tasty blue ribbon baking experience.




Sweet Savory Pear Dessert Pizza

This Sweet-Savory Pear Dessert Pizza features an unexpected ingredient combination that works deliciously.

Sweet Meets Savory Ingredient Combination

There’s cream cheese and brown sugar, as well as onion, bacon, and pecans, plus a mix of provolone and mozzarella cheese. The gorgonzola cheese is key. It is buttery and has a bite to it. Pair all that with the sweetness of fruit and honey, and you’ve got an amazing, unique, and award-winning dessert. In fact, this “best recipe” won 1st place at the Minnesota State Fair. It’s another all-time favorite from our archives.

Sweet Savory Pear Dessert Pizza Sliced

Recipe credit goes to Lynda Decker. She won the “best dessert pizza” that Fleischmann’s Yeast sponsored back in 2013. One of her tips is to try a flavored honey like raspberry honey, which she got at a Minnesota farmer’s market.

Delicious Crust, Creative Toppings

You start with an easy homemade pizza crust that you brush with butter and brown sugar. Make the dough ahead of time (two hours before baking or the day before). You par-bake the crust then add your toppings: a cream-cheese-brown-sugar layer, pear slices, onion, bacon, and two cheeses, including that slightly funky gorgonzola. You finish it with pecans and a drizzle of honey. Altogether it is a lot of ingredients, but wait until you taste it! Wow.

I was blown away when I first tasted this Sweet-Savory Pear Dessert Pizza. It is both creative and tantalizing to taste. This is a must make for any cheese lovers out there, as well as any foodies that like complex flavors, texture contrasts and surprising ingredient combinations.

Blue Ribbon Winning Recipe

At judging, long-time Minnesota State Fair Judge Mary Bartz shared her expert opinion about this pizza. (This pizza recipe has) a powerful combination…a savory and fruity sweet topping over a thin, tender, yet chewy crust…a dynamic result!

Be sure to bake this one up soon!


Note: This is an edited repost from our former website, StateFairRecipes.com.