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.
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!
- 400g dijestive biscuits
- 60g butter
- 500g cream cheese
- 125g icing sugar
- 10 tablespoons honey
- Zest and juice of 2 limes (plus more to decorate)
- 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.
- 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.
- 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.
- Decorate the top with extra lime zest and return to the fridge to set.
- 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!)
- I mixed together some lime juice and zest with honey to make a syrup to drizzle over the cheesecake.
- It went down a storm!
- 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.
I’m linking this recipe up to #CookBlogShare and #RecipeoftheWeek