Tupelo Honey is known as the "Queen of Honey" for its color, texture, and taste that is unmatched. When bees harvest nectar solely from the White Tupelo blossoms, the resulting raw honey is this Southern Gold that will never crystallize. This monofloral honey has a greenish cast and a full-bodied taste with buttery bubblegum undertones. Savannah Bee Company Tupelo Honey is expertly sourced by lifelong beekeeper and honey connoisseur, Ted Dennard, and is clinically tested to ensure the highest quality. When you purchase Savannah Bee Company Tupelo Honey, you purchase the best of the honey market.

• TASTING NOTES: Buttery undertones with a soft vanishing sweetness.

• REGION: Altamaha and Apalachicola River Basins of Georgia and Florida

• PAIRINGS: A favorite in tea, but this golden honey is great to brush on pastries or fresh bread for an added sweetness or anything you want to elevate in culinary stature. Bee Creative!
• Available in 12 oz and 3 oz Bottles.

  Blueberry Bourbon Tupelo Honey Cheesecake Recipe

  Make any special occasion even sweeter with this Blueberry Bourbon Tupelo Honey Cheesecake.  You are welcome to use your favorite honey.  We are celebrating with Tupelo Honey because it's Ted's favorite but also this buttery honey makes the best blueberry compote. Optionally, a good bourbon really takes this cake to the next level. 

  Ingredients:
  

  Blueberry compote

  12oz jar of Tupelo Honey

  1 heaping cup of blueberries

  Squeeze of lemon

  3oz bourbon (optional)

  Crust

  ¼cup butter

  ½cup sugar

  dash of cinnamon

  2 cups graham cracker crumbs

  Filling

  4 8oz packs of Philadelphia Cream Cheese

  10oz of your favorite Savannah Bee Honey

  4 eggs

  Dash of salt

  2 tsp vanilla

  Topping

  8oz sour cream

  2oz honey

  1tsp vanilla

  Directions:

  Prepare

  9in nonstick spring-form pan

  Preheat oven to 325

  Make space in Freezer

  Soften 4 - 8oz packs of cream cheeses to room temperature

   Sauce

  Warm honey, lemon, and blueberries in saucepan over low heat for 10 minutes. Let cool, refrigerate overnight

  Crust

  Cream ¼cup butter and ½cup sugar, add dash of cinnamon

  Add graham cracker crumbs gradually until mixed - will be fairly loose and crumbly 

  Pour into center, and pat 3/4 way up the sides, set in freezer

  Filling

  In Large Mixing Bowl on Medium Speed, add softened cream cheeses one at a time

  Do not overbeat, runny filling may drip out of pan

  Add honey slowly- taste after 10oz, may want to add more

  Beat in eggs one at a time.  Add vanilla and dash of salt

  Pour filling into frozen pan and bake 1 hour, middle will wobble

  Cool 10 - 15 minutes on rack while preparing topping

  Sour Cream Topping

  Whip 8oz sour cream at high speeduntil it increases 1/3 in size, add 2oz honey

  Taste, may add more

  Blend in tsp vanilla

  Pour Carefully onto hot cake

  Bake another 9 - 10 minutes, cake will jiggle.  Cool on wire rack until room temp - 45 minutes

  Cover tightly with foil and freeze overnight if possible (at least four hours)

  To Serve

  Remove from freezer, remove from spring-form pan, let stand at room temp for one hour

  Top with blueberry compote

  Use sharp knife or thin wire to cut

  Enjoy!!