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Honey and Lemon Cheesecake

Julie Marie
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course cheesecake
Servings 8

Equipment

Ingredients
 
 

OAT COOKIE CRUST

  • 200 g oat cookies
  • 1 ½ granulated sugar
  • 45 g butter melted

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 75 g granulated sugar
  • 75 g acacia honey
  • 75 g sour cream 18% room temperature
  • 1 vanilla extract
  • 3 large eggs room temperature

LEMON CURD

  • 80 g lemon juice
  • 100 g granulated sugar
  • 1 egg
  • 1 egg yolk
  • 50 g cold butter, cut into cubes

Instructions
 

OAT COOKIE CRUST

  • Preheat the oven at 155ºC, conventional oven.
  • In a food processor, add the oat cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended oat cookies.
    200 g oat cookies, 1 ½ granulated sugar, 45 g butter
  • In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out.
  • Bake it for 10 min. Then let it cool down so that it’s cool to touch.
  • Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
    600 g cream cheese, 75 g granulated sugar
  • Now add the honey, sour cream and vanilla extract and let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    75 g acacia honey, 75 g sour cream 18%, 1 vanilla extract, 3 large eggs
  • Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
  • Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
  • Bake for 1 hour and 20 min.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

LEMON CURD

  • In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.
    80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolk
  • Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
  • Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1-2 hours.
    50 g cold butter, cut into cubes

ASSEMBLING

  • Remove the cheesecake from the spring pan and onto your serving plate. Give the lemon curd a quick stir and pour it on top of the cheesecake. It’s ready to be served.
    Store in the fridge.

Nutrition

Carbohydrates: 51gProtein: 9gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 181mgSodium: 398mgPotassium: 183mgFiber: 0.4gSugar: 39gVitamin A: 1375IUVitamin C: 4mgCalcium: 107mgIron: 1mg
Keyword cheesecake, spring, summer
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