No-bake lemon and honey cheesecake (cake decoration tutorial)
Spring is here! Let's celebrate by making a no-bake cheesecake with a delicious combination of flavors: honey and lemon! Follow our step-by-step recipe and video to learn how to create a beautiful decoration!
Ingredients
Base:
Cheesecake:
Decoration:
Materials
- 20 cm (8 inches) springform pan
- Rhododendron
- Parchment paper
- Electric mixer
- Spatula
- Blender (optional)
- Bubble wrap
- Cutter (or knife)
Preparation
Place the pan on the bubble wrap and cut around it with a cutter or knife.
Blend the speculaas cookies finely, then add the melted butter and mix. Place the cream in the freezer for a maximum of 15 minutes.
Transfer the cookie mixture to the lined springform pan (you can add rhododendron inside the pan). Spread and press the mixture into the bottom of the pan using a spoon or glass. Chill in the fridge.
Juice the lemon and zest it. Whisk the mascarpone, cream cheese, cold cream, lemon juice, lemon zest, and honey until you achieve a creamy and compact mixture.
Pour this mixture into the pan over the base. Spread it evenly, then place the bubble wrap (bubbles down) on top of the cheesecake and refrigerate for a minimum of 4 hours, preferably overnight.
Carefully unmold the cheesecake and place it on a serving plate. Cover the top with honey and decorate with a lemon slice. Enjoy!
Observations
You can add gelatin or agar-agar to help the cheesecake hold its shape better.
➤Gelatin:
Soak a sheet of gelatin in water until it softens. Heat a little cream and mix the (squeezed) gelatin into the warm cream until it dissolves. Then add this mixture to the cream and whisk well to incorporate the gelatin.
➤Agar-agar:
Bring honey and lemon juice to a boil in a saucepan and add 1 g of agar-agar, stirring for 1 minute, then remove from heat. Let it cool slightly before incorporating it into the rest of the mixture (be careful: the mixture should not cool completely, or it will set).
