This no-bake cheesecake recipe is easy to prepare. Fruity, tangy and just delicious it works best with a mild light honey. Serves 8
Ingredients
- 175g digestive biscuits
- 75g butter
- 6 tbsp light raw DrBeekeeper honey
- 350g mascarpone cheese
- 3 limes, grated rind and juice of 2, the third juice only (for the cheesecake filling)
- 300ml double cream
- 250g strawberries, sliced
- 150g raspberries
Total preparation time: 30 minutes (allow for overnight chilling time)
Instructions
To make the base, carefully crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs.
Heat the butter and 2 tbsp of honey in a medium saucepan, stir in the crumbs and mix well. Tip into a buttered 23cm/9inch spring form 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 3tbsp of 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 4 hours or overnight until firm.
To make the topping, bring 1 tbsp of honey and lime juice just to the boil in a medium saucepan. Add the berries, cook for 2 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 berry sauce on top.