Lime Honey And Strawberry Cheesecake Recipes

STRAWBERRY KEY LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour the bottom and sides of a 9″ springform pan. Line a baking sheet wide enough to hold the springform pan with parchment paper.
• In a food processor or blender (I have a Blendtec), pulse cookies until they are crumbs. Add the melted butter and pulse again until combined. Press the mixture into the prepared springform pan, creating an even layer on the bottom and halfway up the sides. Using a flat-bottomed glass cup with straight sides is helpful.
• Bake the crust for 10 minutes. Remove from the oven and allow to cool on a wire rack.
• In a large bowl, beat the cream cheese on low speed until creamy, taking care not to whip and add air to the cheese.
• Add the sugar and beat until smooth.
• Scrape down the sides and add one egg at a time, beating on low until the egg is fully incorporated.
• Add the extract, beating on low until smooth and creamy. The batter will be on the thicker side.
• Remove one cup of cheesecake mixture and set aside.
• In a medium saucepan, whisk together eggs, sugar and key lime zest.
• Add key lime juice and cook until the mixture is thick, then simmer gently for a few seconds.
• Scrape the filling into a fine mesh sieve over a bowl and strain, pushing through filling as necessary.
• Stir in vanilla.
• Combine curd with reserved one cup of cheesecake mixture.
• Put the springform pan on a baking sheet and pour the plain batter into the baked crust.
• Gently scoop the curd mixture over the top, spreading evenly yet leaving a 1″ ring around the edges.
• If desired, marble the two layers together using a dull knife, taking care not to cut the crust.
• Cover the springform pan with another baking sheet and bake the cheesecake for 30 minutes.
• Remove the baking sheet "lid" and continue to bake the cheesecake for 20-25 minutes, until the edges are set but the center is still jiggly like Jell-O.
• Combine the topping ingredients in a bowl and spread evenly over the baked cheesecake.
• Wash and thinly slice strawberries. Gently place strawberries on top of the sour cream layer.
• Return the cheesecake to the oven and bake for 5 minutes.
• Remove the cheesecake from the oven and allow to cool on a wire rack for 1-2 hours.

LIME, HONEY AND STRAWBERRY CHEESECAKE

Steps:

• To make the base, crush the biscuits in a plastic bag using a rolling pin, or blitz in a food processor until they become fine crumbs. Heat the butter and honey in a medium saucepan, stir in the crumbs and mix well. Tip into a buttered 23cm springform tin and press over the base firmly with the end of a rolling pin. Chill while making the cheesecake.
• Add the mascarpone cheese to a large mixing bowl and soften with a whisk. Add the honey, then gradually whisk in the lime rind and juice. Gradually whisk in the cream until the mixture has just thickened. Spoon into the biscuit lined tin, spread into an even layer and chill for four hours or overnight until firm.
• To make the topping, bring the honey and lime juice just to the boil in a medium saucepan. Add the berries, cook for two minutes, gently stirring until the juices just begin to run then leave to cool.
• Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Spoon the berries on top then cut into wedges to serve.Recipe, Rowse Honey.

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.