This is possibly the easiest cheesecake ever. No foil, no bain maires, not even any baking, which means you don't really have to worry about having the exact sized cake tin or reaching the perfect ratio of set vs. wibbly.
Plus...it's basically a combination of ice cream and cheesecake....and I'm preeeeetty sure that they are the top 2 non-chocolate based desserts ever and that that makes this one of THE top desserts.
It's also a fabby-pants thing to make ahead, even a few day ahead, if you've got a little soirée planned...
...or if, maybe, you're home alone for a while because you're Mr is far away doing important work things (read: boat bound, playing with seals and porpoises in the most beautiful weather of the year), making it less than ideal to have a whole fresh cheesecake to be get through alone.With Love and Cake.
Frozen Honey Cheesecake.
Recipe adapted from The Essential Dessert Cookbook
A few notes:
- Choose a honey that you like the taste of on its own; it can be a strong taste and really comes through despite how little you use and they vary greatly.
- I think you get the best out of this beast if you slice and plate about half an hour before you serve, so it gets a little bit melted and soft. Put any that you're not going to eat back in the freezer for another day.
- The easiest and most hassle free way of making this will be with a food processor. If you are without one however, don't fret...to make the base just pop the biscuits in a plastic food bag and bashbashbash them with a rolling pin, then stir in the butter. The filling would just need an extended beating with a hand whisk.
You will need
1 x 23cm springform cake tin, greased, and base lined
For the base
250g digestive biscuits, crushed
75g butter, melted
For the filling
250g mascarpone, at room temp
250g cream cheese, at room temp
397g can condensed milk
60 ml honey
315ml double cream