Indulge in the delightful fusion of tart lemon and sweet honey with this luscious Lemon Honey Cheesecake. Even if you’re a cheesecake novice, this recipe will guide you to perfection. Say goodbye to cracks and hello to a smooth, creamy dessert that’s sure to impress!
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Ingredients for 8 Servings:
- 17.6 oz (500 g) cream cheese
- 7.1 oz (200 g) dry cookies
- 1.5 tbsp lemon liqueur
- 1 tbsp sugar
- 5.3 oz (150 g) sugar
- 8.8 oz (250 g) mascarpone cheese
- 3 eggs
- Zest of 1 lemon
- 2 tbsp honey
- 3.5 oz (100 g) melted butter
- Juice of 1 lemon
Instructions:
Prepare the Crust:
- Crush the cookies and mix with melted butter, 1 tbsp of sugar, and lemon liqueur.
- Press the mixture into the bottom of a round springform pan.
- Chill in the refrigerator for 30 minutes.
Make the Filling:
- Beat the cream cheese and mascarpone together until smooth.
- Add the remaining sugar, honey, lemon zest, and lemon juice. Continue beating until well combined.
- Gradually add the eggs, one at a time, beating after each addition.
Bake:
- Preheat your oven to 300°F (150°C).
- Pour the filling over the chilled crust.
- Bake for 1 hour.
- Turn off the oven and let the cheesecake sit inside for another 2 hours.
Chill and Serve:
- After cooling in the oven, refrigerate the cheesecake until fully chilled.
- Optionally, top with a sour cream-sugar mixture or berry jelly to cover any cracks.
Enjoy your delicious Lemon Honey Cheesecake, a perfect balance of tangy and sweet that will make any occasion special.
