Honey Lime Cheesecake with Strawberry Sauce
© Annabel Langbein 2021
This delicious cheesecake recipe Annabel Langbein created using Comvita UMF 5+ Mānuka Honey. This incredible honey lends such a wonderful flavor to the cheesecake, and lime balances everything out so well. Annabel has used strawberries here, but you could use any other berry of your choice!
Ready in 30 minutes plus chilling |Serves 10-12
- 250g plain sweet biscuits, e.g. superwine
- 150g butter, melted
Honey Lime Filling
- 750g full-fat cream cheese, at room temperature
- ½ cup Comvita UMF 5+ Mānuka Honey
- finely grated zest of 2 limes
- 3 tbsp lime juice, strained
- 300ml chilled cream
- 3 tbsp icing sugar
- 500g ripe strawberries, hulled and quartered
- 3 tbsp Comvita UMF 5+ Mānuka Honey
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- 1 punnet strawberries, hulled and quartered to serve
To make the strawberry sauce, place strawberries in a pot with all other ingredients. Cover and bring to a simmer. Simmer for 5 minutes over a low heat.
Remove from heat, and purée with a handheld blender until smooth. Chill for at least 2 hours before serving. Strawberry sauce will keep in the fridge for up to a week.
For the cheesecake, line the base of a 23cm springform cake pan with baking paper. Crush the biscuits to a fine crumb, add melted butter and mix to combine evenly.
Tip mixture into prepared tin, spread out evenly and then press firmly into the base of the tin using the bottom of a measuring cup (make sure you pack the base tightly so it doesn’t crumble when you cut the cheesecake). Place in the fridge to set while you prepare the filling.
Using a hand mixer or a stand mixer with a paddle attachment, beat together the cream cheese, honey, and lime zest and juice. Beat for about 5 minutes, scraping down the sides of the bowl a couple of times. Beat until the mixture is very light and fluffy, about 5 minutes. Scrape down the sides of the bowl a couple of times and ensure there are no lumps of cream cheese remaining.
In a separate clean bowl whisk the chilled cream and icing sugar to firm peaks. Stir the whipped cream into the cheesecake filling one third at a time, making sure each batch is fully incorporated before adding the next. Combine gently to retain as much of the air in the whipped cream as possible.
Remove the biscuit base from the fridge. Tip in the cheesecake mixture and spread out evenly. Cover with a piece of baking paper or plastic wrap. Return to the fridge for at least 24 hours before serving to set.
Step Eight To serve, remove the cover and run a clean sharp knife around the inside of the tin before removing the sides. Smooth the sides with a spatula or knife. Drizzle over half the strawberry sauce and garnish with sliced strawberries. Serve cheesecake with extra sauce in a jug on the side.
Storage: Cheesecake will keep covered in the fridge for up to a week.