Lemon and honey cheesecake is something I wouldn’t usually go for. However this recipe has changed my mind. I am always trying new combinations and really wanted to make a dessert using the wild flower raw honey I was, very kindly, gifted from BuyWholeFoodsOnline. If you have never tried wild flower raw honey, I highly recommend it. It’s flavour is distinctive and has different layers, completely different from regular honey. It’s bolder and darker in colour and a little goes a long way. I added two tablespoons to my cheesecakes and you can taste it in every bite! This is the same honey I use in my one hour sunflower bread.
The other star of this lemon and honey cheesecake is the lemon zest. It adds a citrusy fragrance and a sharp edge that goes hand in hand with the sweetness of the honey. Lemon zest is quite a bold flavour, so please feel free to add less if it’s not your thing.
For the base I am using shortbread. When it comes to biscuits and cookies, shortbread is my weak spot. I love it’s buttery smoothness and sweet flavour, and it turned out to be the perfect base for this cheesecake. I am quite a fan of using different biscuits instead of digestives for cheesecake bases, and usually opt for bourbons, like in my bourbon cream cheesecake. However I can confidently say I will be using shortbreads a lot more often! To ensure I have a lump free base I like to use my nutribullet to crush the biscuits.
Instead of making one large cheesecake I decided to make mini ones. Great for the festive season and a mini cheesecake is sure to be a hit at your next dinner party. If you wish to make a large cheesecake instead please do adjust the measurements accordingly. You can make individual ones in little pots or glasses, but I am using cake rings. You could even use small Pyrex dishes like the ones in my gluten free apple crumble.
This is actually my second time using cake rings, and I found that the trick for smooth edges is to let the cheesecakes sit at room temperature for about 10 minutes before pulling them out. My cake rings are by VonChef, and they have a diameter of 8cm. They are the perfect size for a mini cheesecake.
To make this a lighter dessert I use low fat Philadelphia cream cheese, but you can full fat if you wish to.
I decorated mine with lemon zest and some honeycomb pieces that I found in Aldi and I love how pretty they look! How will you be decorating yours?
Lemon and Honey Mini Cheesecakes
- Cake Rings
- 4 Shortbread Biscuits
- 10 g Unsalted Butter
- 180 g Low Fat Cream Cheese At room temperature
- 2 tbsp Wild Flower Honey
- 1 tbsp Double Cream
- 1/2 tbsp Icing Sugar
- 1 tbsp Lemon Zest
- 5 ml Lemon Juice
- Lemon zest
- Honeycomb Pieces
- In a food processor pulse the biscuits until the become crumbs
- Melt the butter and mix it with the biscuits
- Press the biscuit mixture into the bottom of the cake rings evenly. Put it in the fridge while you make the filling.
- Put all the filling ingredients into a bowl and whisk it until it’s all incorporated.
- Spoon the filling over the shortbread base and smooth it out
- Put in the fridge to set for 2-3 hours at least.
- Decorate with more lemon zest and some honeycomb pieces before serving.