No-Bake Lemon Honey Cheesecake: A Sweet Decorating Tutorial

Dessert

Spring has arrived! Let’s mark the occasion by preparing a no-bake cheesecake infused with the delightful blend of honey and lemon flavours! Check out our detailed instructions along with the accompanying video to master the art of crafting an exquisite presentation!

Ingredients

Base:

• 200 g speculaas cookies
• 60 g butter

Cheesecake:

• 300 grams of cream cheese (similar to Philadelphia)
• 150 g mascarpone
• 200 ml cold cream
• Juice of 1/2 lemon
• Zest of 1 lemon
• 115 g honey

Decoration:

• Honey
• Lemon slice

Materials

• A 20 cm (8 inches) cake tin
• Rhododendron
• Parchment paper
• Electric mixer
• Spatula
• Blender (optional)
• Bubble wrap
• Cutter (or knife)

Preparation

• Step 1:

  

  Put the pan on top of the bubble wrap and carefully cut around it using a cutter or knife.

• Step 2:

  

  Grind the speculaas cookies until they're fine, then stir in the melted butter. Put the cream in the freezer for up to 15 minutes.

• Step 3:

  

  Move the cookie mix to the prepared springform pan (you may include rhododendron within the pan). Evenly distribute and compact the mixture across the base of the pan with a spoon or glass. Refrigerate until chilled.

• Step 4:

  

  Squeeze the lemon for its juice and grate some of its peel. Mix together the mascarpone, cream cheese, chilled cream, freshly squeezed lemon juice, grated lemon rind, and honey until smooth and well combined.

• Step 5:

  

  Pour this blend into the pan over the bottom layer. Evenly spread it out, then put the bubble wrap (with bubbles facing downwards) on top of the cheesecake and chill in the refrigerator for at least 4 hours, ideally overnight.

• Step 6:

  

  Gently remove the cheesecake from the mold and transfer it onto a serving dish. Drizzle honey over the top and garnish with a lemon slice. Dig in!

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