Name: Honey lemon cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 200g plain sweet biscuits (we used Marie); 1 1/2 tsp juniper berries or lavender, crushed (optional); 150g salted butter, melted; FILLING; 1 tsp gelatine powder; 1 Tbsp water; 300ml thickened cream; 250g whole-milk ricotta, at room temperature; 250g cream cheese, at room temperature; 1/3 cup caster sugar; 2 Tbsp honey; 1 tsp finely grated lemon zest; 1 tsp lemon juice; 1/4 tsp orange blossom water (or 1 tsp orange zest); 1 tsp vanilla extract; TOPPING; 2 Tbsp salted butter; 2 Tbsp caster sugar; 2 tsp honey; 1 cup cornflakes; Edible flowers to decorate

Honey lemon cheesecake

Inspired by a Bee's Knees cocktail

A rectangular cheesecake with a swirled pattern cream top with scattered edible flowers to decorate. On a yellow background

Serves 8

Prep

30M

Cook

10M

Resting

Total

40M

Skip to Recipe

This Bee’s Knees cocktail-inspired honey lemon cheesecake will be gobbled up in seconds! Infusing rich flavours of honey, fresh lemon and botanics, this silky cheesecake is topped with a crunchy honey cluster making you experience every sensation with every bite.

Ingredients

200g plain sweet biscuits (we used Marie)

1 1/2 tsp juniper berries or lavender, crushed (optional)

150g salted butter, melted

FILLING

1 tsp gelatine powder

1 Tbsp water

300ml thickened cream

250g whole-milk ricotta, at room temperature

250g cream cheese, at room temperature

1/3 cup caster sugar

2 Tbsp honey

1 tsp finely grated lemon zest

1 tsp lemon juice

1/4 tsp orange blossom water (or 1 tsp orange zest)

1 tsp vanilla extract

TOPPING

2 Tbsp salted butter

2 Tbsp caster sugar

2 tsp honey

1 cup cornflakes

Edible flowers to decorate

Method

Step 1

In a food processor, combine biscuits and juniper or lavender (if using). Pulse until it forms fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 13cm x 36cm rectangular loose-based tart pan. Refrigerate for 30 minutes.

Step 2

Meanwhile, for filling, sprinkle gelatine over water in a small bowl. Let stand for 5 minutes, then microwave on HIGH (100%) for 10 seconds. Add 1 tablespoon of cream and stir. Leave to cool slightly.

Step 3

Beat cream in a stand mixer with a whisk attachment, gradually add the cooled gelatine mixture, until stiff peaks form. In a large bowl of a stand mixer using the paddle attachment, beat ricotta, cream cheese, sugar, honey, lemon zest and juice, orange blossom water and vanilla until fluffy. In two batches, fold in whipped cream. Add half the filling to a piping bag fitted with a 1cm fluted piping tip.

Step 4

Spread remaining filling into the chilled crumb crust and smooth with a spatula. Pipe remaining filling on top. Chill for 4 hours, or overnight.

Step 5

For the topping, preheat oven to 180°C/160°C fan-forced. Line an oven tray with baking paper. Combine butter, sugar and honey in a medium saucepan on medium heat, stirring until foamy and just starting to colour. Remove from heat and stir in cornflakes. Spread on tray and bake for 10 minutes. Let cool, then chop or break into pieces.

Step 6

To serve, remove chilled cheesecake from tin, and decorate with cornflake mixture and edible flowers.