Lemon Cheesecake with Honey
8 servings
90 minutes
Lemon cheesecake with honey is a refined combination of delicate cheese cream with the refreshing tartness of lemon and the natural sweetness of honey. This dessert, inspired by traditional American recipes, offers a harmony of flavors: airy ricotta and mascarpone create lightness, while lemon zest adds an exquisite citrus aroma. Honey, used instead of part of the sugar, softens the tartness and makes the cream's texture particularly velvety. The cheesecake is prepared using a water bath method, which helps achieve perfect smoothness without cracks. It is ideal as a conclusion to a festive dinner or as a morning treat with a cup of fragrant tea. Its delicate flavor and light sweetness will appeal to those who appreciate the balance between richness and freshness.
1
In a blender, grind the cookies into fine crumbs. Melt the butter and add it to the cookies. Grind again.
- Butter: 60 g
- Cookie: 200 g
2
Wrap a detachable mold (22 cm in diameter) with foil to prevent water from seeping inside. Place the crumbs in the mold and press down with a flat-bottomed glass (or cup).
3
Send to a preheated oven at 170 degrees for 10 minutes. The crust should confidently turn golden brown. Remove and set aside.
4
We make cream. Whip the ricotta with a mixer until homogeneous. Add mascarpone, sugar, honey, and blend into a uniform mass.
- Ricotta cheese: 500 g
- Mascarpone cheese: 250 g
- Sugar: 100 g
- Honey: 100 g
5
Grate the lemon. Add the zest and lemon juice to our cream. Do not whip the cream for too long. We don't need air bubbles inside. No more than a minute for each operation.
- Lemon: 1 piece
6
Now add the eggs slowly, one at a time. The mixture should be uniform and bubble-free.
- Chicken egg: 5 piece
7
Pour into the mold for the cake. Gently tap the mold on the table to remove excess air. Now find a deep container to place our mold in. Fill it with hot water. About 3-4 centimeters.
8
Put in the oven at 170 degrees. Set the timer for one hour. After an hour, start checking it. I usually get between 70 to 80 minutes, depending on the ovens where I bake.