Crust:
- 1 1/2 cups broken vanilla wafer cookies
- 1/2 cup slivered almonds, toasted
- 1/4 cup butter or margarine, melted
Filling:
- 11 ounces cream cheese
- 1 1/2 cups milk, divided use
- 1/4 cup fresh lemon juice
- 2 teaspoons freshly grated lemon peel
- 1 envelope unflavored gelatin
- 1/2 cup honey
Place cookies and nuts in blender or food processor; process until it becomes coarse crumbs. Add melted butter; process until
blended. Pour crumb mixture into 9-inch spring-form pan; spread
and press evenly onto bottom and up sides of pan to form crust.
Freeze while preparing filling.
Use electric mixer, beat cream cheese until smooth. Slowly add 1
1/4 cups milk, mixing until smooth and well blended. Beat in lemon juice and peel; set aside. In small saucepan, sprinkle
gelatin over remaining 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in
honey; whisk to blend. Add to cheese mixture, mixing until well
blended. Freeze 15 minutes; then whisk partially set cheesecake
mixture until smooth. Pour into prepared crust and refrigerate
at least 2 hours.
Drizzle with honey and serve with fresh fruits, and Honey Whipped
Cream, if desired. Makes 12 servings.
HONEY WHIPPED CREAM
Using electric mixer, beat 1 cup heavy whipping cream until soft
peaks form. Gradually add 1/4 cup honey; bet until stiff peaks
form.
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