The Grumpy Olive take over the blog this week with their amazing lemon honey cheesecake.
We don’t usually have the opportunity to host recipes on the blog, but when The Grumpy Olive approached me with a recipe idea I jumped at the chance! Especially when they mentioned lemon honey cheesecake, one of my personal favourites.
So sit back, grab a notebook and pen, and get to grasps with this gorgeous recipe fit for any occasion. Who knows, maybe it’ll be the biggest hit at your next family gathering?
Lemon Honey Cheesecake
When we guest post for a blogger, we usually pick recipes that are maybe intricate and difficult. Not because we want anyone to fail, but because we want to make an impression on you, the reader. Writing for Nyxie’s Nook and Chloe is not only our pleasure but an honour, too. And so we spent a bit of time deciding what we would eventually make for her. And while we wished we could send this over to her, we happily chomped it down and made it disappear within hours. What am I talking about? Well, it’s none other than this amazingly zesty lemon and honey cheesecake recipe.
But hold on one second, who am I? Or better, who are we? Well, we are The Grumpy Olive. We are 3 sisters blogging from London, United Kingdom. And in the midst of Twitter threads, we have discovered the lovely Chloe and heard about her story. So to be here today it’s honestly what we consider a milestone for us! Especially since food is a really important aspect of Chloe’s life – and the readers of this blog too.
We wanted to come up with a recipe – since that’s our forte – that is delicate, sweet and just perfect in texture. And what is better than a cheesecake, when it comes to this? I love cheesecake all year-round. Can be eaten warm or cold from the fridge. And this lemon honey cheesecake is the perfect addition to your recipe book.
“It’s thick and sweet, a little salty and smooth.“
And when it comes to the ingredients, this lemon honey cheesecake is the perfect lovechild of winter and spring. That season we are currently all longing for. The honey (and honeycomb decoration) remind me of when we were kids and our grandad would harvest honey from his own beehives. We would be scared to be around it, but boy did we love looking and helping (once the bees were out of sight, of course).
You will not need to buy honeycomb, of course. It can be expensive, and not everyone likes it. But make sure you use the best honey you can find. And that your lemons are unwaxed and untreated with pesticides.
What ingredients do you need to make this lemon honey cheesecake?
For the lemon honey cheesecake base, you will need:
- 150g of digestive biscuits
- 5 tbsp ground almonds
- 55g caster sugar
- 100g melted unsalted butter
For the lemon honey cheesecake filling, you will need:
- 295g caster sugar
- 250g mascarpone cheese
- 500g ricotta cheese
- juice from half a lemon
- 4 eggs
- 1/2 cup runny honey
- 2 tbsp freshly grated lemon zest
- 1/2 tsp vanilla essence
- 1 1/2 tbsp cornflour mixed with 1 1/2 tbsp cold water
To decorate the lemon honey cheesecake:
- crushed Digestive biscuits
- runny honey
How do you make this lemon honey cheesecake?
First off, you will prepare the base for the lemon honey cheesecake. You will crush those Digestive cookies, whatever way you see fit. Smash them with a hammer, a rolling pin, or a food processor. We do not judge you over here. I can highly recommend it as a stress-releasing activity. Once the biscuits are crushed, mix them with the ground almonds, caster sugar, and melted butter. Use a 20cm round tin (possibly one you’ll be able to release the outer ring from the bottom) and place the biscuit mix, pushing it properly both on the bottom and sides. Bake for 15 minutes at 180°C and set aside.
Leave the oven door open for 5 minutes (you can use a wooden spoon to prompt it open) and reduce the temperature to 150°C.
In a big bowl, beat together the eggs and sugar, then add the honey until it’s all glossy and pale. Add the cheeses, lemon juice, lemon zest, and vanilla and combine. Once everything is mixed, add the cornflour and water mix and beat it for a minute or two. Pour on the crust and bake for 40 to 60 minutes, or until it’s firm on the sides and slightly giggly in the middle.
Turn off the oven and let the lemon honey cheesecake cool in the oven for 40 minutes, then place it in the fridge until you are ready to serve.
And to conclude, any notes on storage and replacements.
Once you are ready to serve the lemon honey cheesecake, you can decorate it: place the honeycomb, drizzle with some extra honey and just let those crushed Digestives scatter around.
You will be able to serve this cold from the fridge, and it will last for up to 3 days.
Replacements: you can omit the sugar in the base if you don’t like your cheesecake to be overly sweet. When it comes to the decoration, you can simply omit all the bits and bobs and serve it as it is. This lemon honey cheesecake is brilliant as it is, no need for all the frills!
Thank you again Nyxie for having us, we have loved creating this dessert for your blog and we hope you all enjoy it as much as we did!
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