Honey Lemon Cheesecake


Ingredients :

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 tsp freshly grated lemon peel
  • 1 envelope unflavored gelatin
  • 1/2 cup honey


  1. Place cookies and nuts in blender or food processor process until it becomes coarse crumbs.
  2. Add melted butter process until blended.
  3. Pour crumb mixture into 9-inch spring-form pan spread and press evenly onto bottom and up sides of pan to form crust.
  4. Freeze while preparing filling.
  5. 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.
  6. Drizzle with honey and serve with fresh fruits, and Honey Whipped Cream, if desired. Makes 12 servings.

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