24 October 2005

Lemon and Honey Cheesecake

225g digestive biscuits
115g butter (unsalted)
360 ml clear honey
450g cream cheese (Philadelphia ideally)
280ml double cream
3 lemons

Crush biscuits. Mix together in bowl with butter and 120ml honey. Microwave for 3 minutes at full power, stirring occasionally. Pour and spread out in some kind of receptacle. Place in fridge or freezer to chill.

Mix cream, cream cheese, the remaining 240ml honey and the juice of the 3 lemons (also the zest if you can be bothered) in a bowl. Taste extensively to ensure honey / lemon balance is correct, and adjust as necessary. When base is chilled, spoon mixture over it, spread evenly and refrigerate to set.

Garnish with, I don't know, mint leaves possibly. Serve and eat.

* * *

I can't emphasise enough the extent to which, if you attempt to substitute low fat cream cheese for the Philadelphia, this recipe DOES NOT SODDING WORK.


  1. Anonymous5:34 pm

    Good recipe

  2. Anonymous1:42 pm

    It doesn't set though

  3. Hmm. Should do if you're using proper cream cheese. As I said (five years ago now), low-fat cream cheese really, really doesn't.

    I guess it might also depend on the consistency of the honey and the size of the lemons.

  4. Anthony7:28 pm

    Tried this recipe and got a couple of tips if you want to use light cream cheese if you whisk the dble cream to stiff peaks before you add it to the cheese mix then it sets without problem, I used Light Philly and worked great.


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