Recipes: Honey Lemon Cheesecake

You will need:

Filling:
5 tbsp Boyne Valley Honey
1 cup powdered milk
58g butter (melted, and cooled)
228g cottage or cream cheese
2 lemons
Boiling water

Crust:
6 tbsp melted butter
12 tablespoons crushed digestive biscuit.

Directions:

To make the crust, mix the crushed biscuits with
the melted butter.

Press the mixture into the bottom of a
cheesecake dish and refrigerated until the
crust hardens.

To make the filling, combine honey, powdered milk,
melted butter, and the rind and juice of 2 lemons in a liquidiser and blend.

Add the cheese and a little boiling water and blend again.

Pour into the prepared crust and chill in fridge for at least two hours. 

 
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