Did you know that you can use Manuka honey to make a delicious and indulgent dessert? Yes, Manuka Honey Lemon Cheesecake is a thing!
Created by home cook Jasmine Ong, this recipe is extremely easy to follow. Even its unique honeycomb design is made via a simple trick that anyone can execute and you can use it for your other desserts too.
So, have no fear if you are a baking amateur! All our cheesecake recipes are lovely, simple, and delicious so, don’t be surprised if people mistake you for a professional baker!
Here are some of our other cheesecake recipes you won't want to miss:
The star of this recipe is, of course, the Manuka honey.
Using a Manuka honey of good quality like Hockhua’s 100% Pure New Zealand Honey UMF 5+ really makes the flavour pop! But the best part is that the Manuka honey imparts its health benefits to the cheesecake.
So, you can have your cheesecake and eat it too!
Here are some of the benefits the 100% Pure New Zealand Honey UMF 5+ contains:
- Methylglyoxal, an active ingredient that is likely responsible for antibacterial effects of Manuka honey
- Antibacterial properties that help to reduce inflammation and pain of sore throat, which also may help in would healing
- May help in digestive problems by decreasing constipation and irregular bowel movements symptoms with regular consumption
Now let’s return to the Manuka Honey Lemon Cheesecake recipe!
Here are the ingredients that you will need: 100% Pure New Zealand Manuka Honey UMF 5+, digestive biscuits, unsalted butter, whipping cream, cream cheese, sugar, yoghurt, lemon juice, lemon zest, and water.
Step 1- Make the biscuit base
Place the digestive biscuits into a ziplock bag and crush them into fine crumbs with a rolling pin.
You can also use a food blender or processor to crush the biscuits if you have one! Personally, we very much prefer the manual method.
Pour the biscuit crumbs into a bowl, add the melted unsalted butter, and mix well with a spatula.
The butter helps flavour the crumbs and makes them stick together for a firm cheesecake base.
Hence, it is important that ingredients are well mixed.
Pour the crumbs into a spring form cake tin and press them down firmly into the base.
Ensure that the crumbs are packed tightly together and forms an even layer. This will give your cheesecake an even base
Once done, place the cake tin in the freezer for a minimum of 30 minutes.
While waiting for the base to freeze, move on to make the cheesecake batter!
Step 2- Make the cheesecake batter
Pour the whipping cream into a mixing bowl and whisk it with a balloon whisk until soft peaks. Set the cream aside.
Place the cream cheese in another bowl and beat it until smooth before adding the sugar and Manuka honey.
Put it to beat again until the honey and sugar are well incorporated.
Once the Manuka honey and sugar are mixed in, add in the whipped whipping cream and beat again.
Add in the yoghurt, lemon juice, and lemon juice.
Beat until well combined then remove the bowl from the mixing stand.
Step 3- Assemble the cheesecake
The last step for this cheesecake recipe!
Remove the cake tin from the freezer and pour the cheesecake batter over the biscuit base. Use a spatula to smooth the top and get an even layer.
Here comes the fun part!
To get the honeycomb pattern, gently press a piece of clean bubble wrap into the cheesecake batter. You’d want to cut the bubble wrap into the shape of the cake tin first before pressing it in.
Then place the cheesecake in the freezer to set and freeze overnight.
When the cake is ready, remove the bubble wrap from the surface, drizzle honey over the cake, cut and serve.
Doesn’t it look pretty? The texture of the bubble wrap and golden Manuka honey makes this cheesecake look a real honeycomb!
Get the recipe here!