I Made a Cheesecake 5


It was my turn to provide the pudding for Pudding Wednesday this week so I went ahead and made a cheesecake which is something I’d never done before.

 

Easy No-bake Cheesecake Recipe!

 

A few weeks ago I was thinking about what I should make and for some reason “honey and lemon cheesecake” just came into my head and (despite a brief flirtation with the idea of a Nutella and Oreo cheesecake) wouldn’t leave. Sadly, we don’t have an oven so a baked cheesecake was out of the question.

 

Cue rapid googling of “can I use honey instead of icing sugar in a no bake cheesecake”. The internet let us down a little bit on this but when it came to the shopping we’d decided to just go for it and see what happened. As it turned out, the mixture required a bit of thickening so some icing sugar (and flour) was added but the flavour of the finished product was still definitely “honey” as opposed to just sweet.

 

The lime juice and zest really boosted the flavour and freshness of the cheese, so be sure not to skimp on it!

 

Given that it stays over 30 degree centigrade here for most of the day there was a lot of concern about setting and consistency, but with committed mixing, carefully improvised ingredients, and decent fridges whacked up (or is it down..?) to 11 we were able to serve up a creamy yet sturdy pud.

 

Enjoy this recipe!

 

No-bake Lemon and Honey Cheesecake
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Ingredients
  1. 400g dijestive biscuits
  2. 60g butter
  3. 500g cream cheese
  4. 125g icing sugar
  5. 10 tablespoons honey
  6. Zest and juice of 2 limes (plus more to decorate)
Instructions
  1. Crush the biscuits until they are fine texture. Melt the butter and then stir in the biscuits. Press into the bottom and side of your tin, making sure it is packed tightly. Put your cake tin in the fridge for the base to set.
  2. Whip up the cream cheese so that it is soft and smooth. Whisk in the honey and lime juice. Sift in the icing sugar and mix well - this should thicken up the mixture. Mix in the lime zest so that it is evenly distributed.
  3. Check that your base has set nicely. Once it is firm, pour the filling in and smooth with he back of a spoon so that it is evenly spread.
  4. Decorate the top with extra lime zest and return to the fridge to set.
  5. We left ours overnight and I would recommend to allow a good few hours for it to firm up (though it cooler climates it might not take so long!)
  6. I mixed together some lime juice and zest with honey to make a syrup to drizzle over the cheesecake.
  7. It went down a storm!
Notes
  1. You will need a cake tin with a removable bottom. If you don't have one, try making individual serving in jars to cupcake cases.
In Other Parts of the World http://www.inotherpartsoftheworld.com/
Easy No-bake Cheesecake!

 

I’m linking this recipe up to #CookBlogShare and #RecipeoftheWeek

CookBlogShare_zps90bcfc92    recipe-of-the-week

 


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5 thoughts on “I Made a Cheesecake

    • ruthm_86@yahoo.co.uk Post author

      Thanks Kirsty, there is a little bit of icing sugar to help it set but the honey gives it a lovely flavour! Looking forward to a new generation of #CookBlogShare

    • Mojgan

      Tried this recipie as had failmy coming for dinner at short notice and needed something for desert! well it turned out brilliantly, i am so pleased with it. it looks great with fruit and compote on top and looks like you’ve spent hours on it when really its taken less then half an hour to stick it all in the fridge!!!! 5* xx

  • Paulo

    I halved the rpicee and made mini Nutella cheesecakes. So good. I just beat the icing sugar and cream cheese together, then put in the cream and beat that for a while with a few tablespoons of Nutella. I put the mixture into a muffin tray and it set perfectly. So nice! I’ll definitely make them again.