Honey and Strawberries Cheesecake

Name: Honey and Strawberries Cheesecake
Ingredients: 100 g Digestive Biscuits (crushed); 100 g ginger biscuits (crushed); 110 g butter (melted); 320 g Cream Cheese (we used Killowen Farm Cream Cheese); 200 ml cream (lightly whipped); 60 g Honey (we used All About Nectar); 1 lemon (zest and); ½ lemon juice; 400 g strawberries ((200g diced +200g to decorate), we used Danescastle fruit farm); 4 tip Basil leaves (optional); 2 tsp lemon confit (optional)

Honey and Strawberries Cheesecake

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Print Recipe

Course Dessert

Cuisine American, Irish

Servings

Ingredients

100 g Digestive Biscuits crushed
100 g ginger biscuits crushed
110 g butter melted
320 g Cream Cheese we used Killowen Farm Cream Cheese
200 ml cream lightly whipped
60 g Honey we used All About Nectar
1 lemon zest and
½ lemon juice
400 g strawberries (200g diced +200g to decorate), we used Danescastle fruit farm

To decorate

4 tip Basil leaves optional
2 tsp lemon confit optional

Instructions

Line an 8” cake tin with parchment paper.
Break the biscuits in a glass bowl and pour in the melted butter. Toss to coat the biscuits crumb. Press the mixture into an 8” cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 15 minutes to set.
In the meantime, beat the cream cheese, honey, lemon zest and juice if using. Wisk in the whipped cream. And fold in the strawberries.
Spread the mixture over the biscuit base.
Place in a refrigerator to set for a minimum of 2 hours or overnight.
Before serving, remove the cheesecake from the cake tin and discard the parchment paper.
Place the cheesecake on a cake stand and decorate with strawberries, basil leaves and some lemon confit.
Enjoy within 2-3 days for best flavour.

Keyword berries, Dessert, Kevin Dundon, quick and easy

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Honey and Strawberries Cheesecake

Honey and Strawberries Cheesecake

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