Lime and Honey Cheesecake
By Rowse
Published on 17 January 2022
This fruity no-bake cheesecake is delicious and so simple to preprare. Just whisk the filling ingredients together and leave to chill.Time and servings
30 minsTotal time
8Servings
30 minsPrep time
Ingredients
- 175 g of digestive biscuits
- 75 g of butter
- 6 tbsp of rowse honey light & mild, 2 tbsp for the biscuit base, 3 tbsp for the cheesecake, 1 tbsp for the topping
- 3 limes, grated rind and juice of 2, the third juice only (for the cheesecake filling)
- 300 ml of double cream
- 250 g of strawberries, sliced
- 150 g of raspberries
- 350 g of marscarpone cheese
Method
Step 1
To make the base, crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs. Heat the butter and honey in a medium saucepan, stir in the crumbs and mix well. Tip into a buttered 23cm/9inch springform tin and press over the base firmly with the end of a rolling pin. Chill while making the cheesecake.Step 2
Add the mascarpone cheese to a large mixing bowl and soften with a whisk. Add the honey then gradually whisk in the lime rind and juice. Gradually whisk in the cream until the mixture has just thickened. Spoon into the biscuit lined tin, spread into an even layer and chill for 4 hours or overnight until firm.Step 3
To make the topping, bring the honey and lime juice just to the boil in a medium saucepan. Add the berries, cook for 2 minutes, gently stirring until the juices just begin to run then leave to cool.Step 4
Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Spoon the berries on top.