Lemon and Honey Fridge Cheesecake recipe |
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07/24/2011
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IngredientsCrust:125ml (1/2 cup) melted butter 200g ground almonds Filling: 2 x 250g tubs smooth cream cheese 200mls honey Zest of 1 lemon Juice of half a lemon 250ml cream 5 leaves of gelatine soaked in cold water 50g fructose sugar DirectionsToast ground almonds in a dry pan on the stove until goldenAdd the melted butter to the ground almonds and press the mixture onto the bottom of a loose-bottom cake tin Place the tin in the fridge to allow the base to set while you prepare the filling Combine cream cheese, 100mls honey, lemon juice and lemon zest Whisk 200mls cream to soft peak state and fold into the cream cheese mixture Heat the remaining honey and fructose on the stove for about 10 minutes until it becomes almost caramel-like Cool down the honey a bit with the remaining cream and briskly mix in the squeezed out gelatine Mix some of the cream cheese mixture into the gelatine mixture and slowly transfer this new mixture into the original cream cheese mixture, folding all the time to prevent lumps Pour the mixture into the cake tin and allow to set for a minimum of 4 hours in the fridge Serve with a drizzle of honey and a grating of lemon zest ServingsMakes 1 cakeRecipe kindly provided by Leaine's Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs. |
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avg rating: 2.46
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