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Recipe for :

Lemon Honey Cheesecake
This recipe comes from  which is one of the recipe groups at It was submitted by Bella. .


250 g (9 oz) digestive biscuits (wholewheat)
2 tbs honey
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cloves
125 g (scant 4 1/2 oz) melted butter or margarine
375 g (good 13 oz) soft-stirred Philadelphia cream cheese
1 tbs grated lemon peel
2 tsp vanilline sugar
400 g (14 oz) condensed milk
1 dl (1/2 cup) fresh lemon juice


Brush a round spring form, diameter 20 cm / 8", with melted butter or oil and dress the bottom with baking paper. Put the biscuits in a food processor and crumble them finely. Stir in honey, spices, and melted fat until all crumbles are moist. Press half of this mixture in the bottom of the dish and, using a glass, press down the rest around the edges to get it into place. Leave in the fridge for 10 - 15 minutes.

Beat the cream cheese until soft and creamy (use an electric beater). Add lemon peel and vanilline sugar and beat until blended. Beat, little by little, in the milk and lemon juice for 5 minutes or until the batter increases in volume.

Pour the mixture in the dough shell and even out the surface. Leave the dish in the fridge overnight. Decorate with freshly whipped cream and candied lemon slices, if desired. Enjoy!

Serves 6 to 8