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🍰 Lemon, Honey Cheesecake 🍰

Summer is for Strawberrys and cream - winter is for.......lemon and honey! What a delicious winter treat, coz lets face it, the last few days are making us think that winter is nearly here!

INGREDIENTS Base 1 x 250 g / 8 ¾ oz packet plain biscuits (Griffins vanilla wines) ¾ cup walnut pieces or halves (optional) 125 g / 4 oz butter ¼ cup honey (any type)

Cheesecake filling 1 and 3/4 cups fresh, full cream 3 large, 6 medium or 12 small lemons (you’ll need 1 tablespoon of the zest & ¾ cup of the juice) 3 x 250 g pottles cream cheese (at room temperature) 1 cup castor sugar ¼ cup honey (any type) 3 ½ teaspoons gelatine granules Optional – extra runny honey for drizzling Serves 10 – 12


Using a food processor, crumb the biscuits and walnuts. Combine with butter and honey and press into a sponge tin; refrigerate.


Getting cracking with the actual cheesy part….

First, place the cream in a medium-sized bowl and using an electric beater, on a medium speed, beat the cream for around 3 minutes or until stiff peaks form.

Next, zest one of the lemons…

…and squeeze the rest to get the ¾ cup of juice needed. Also set aside for now.

Next, place the cream cheese and the sugar in a large bowl and using the beater again, on a medium speed, beat it all together for around 3 minutes or until smooth.

Add the lemon zest and the honey and continue beating until it’s nicely blended in.

Place the lemon juice into a small heatproof bowl and sprinkle the gelatine over the surface.

Now boil the jug (kettle).

Whilst it’s boiling, find another heatproof bowl that is larger than the small bowl containing the water and gelatine and place the smaller bowl inside it.

Carefully pour some boiling water into the larger bowl so that it reaches the same height as the water and the gelatine inside the smaller bowl…..being careful not to get any boiling water inside the small bowl.

With a teaspoon mix, the water and gelatine together until all of the gelatine has dissolved (this will only take a minute).

Then remove the gelatine bowl from the larger bowl and leave it sitting on the bench for a few minutes until it feels like it has cooled down to around the same temperature as the cream cheese mixture (stirring occasionally so that it doesn’t stick to the sides).

Scrape every little bit of the dissolved gelatine and water into the bowl with the cream cheese mixture and use the beaters again to mix it in well.

Lastly, use a large spoon or spatula to carefully fold the whipped cream into the cream cheese mixture until it’s just combined.

Scrape the cheesecake filling into the tin and spread it around on top of the set base.

Place it into the fridge to set for at least 2 hours.

Enjoy! Original:

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