Lime Honey And Strawberry Cheesecake Food

KEY LIME CHEESECAKE WITH STRAWBERRY BUTTER SAUCE

Steps:

• Combine first 3 ingredients in a small bowl, stirring well.
• Firmly press mixture in bottom and 1 inch up the side of a buttered 9 inch springform pan.
• Bake crust at 350°F for 8 minutes, let cool in pan on a wire rack.
• Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add Yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and lime juice.
• Beat egg whites at high speed until stiff peaks from; fold into cream cheese mixture. Pour batter into prepared crust.
• Bake at 350°F for 1 hour and 5 minutes; turn off oven. Partially open door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.
• Cool completely in pan on a wire rack; cover and chill 8 hours.
• Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients.

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.

COOL LIME CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

HONEY STRAWBERRY CHEESECAKE

Steps:

• Combine strawberries and 1/3 c honey in a bowl. Let sit in refrigerator, at least 4 hours, or overnight.
• Preheat oven to 375°F Wrap a 10" springform pan with heavy-duty aluminum foil.
• Bring butter and 2 tbsp honey to a boil in a small saucepan. Set aside.
• Grind vanilla wafers to fine crumbs in a food processor. Add nuts, salt and butter mixture, and process until nuts are finely chopped.
• Press mixture into springform pan, and 1" up the sides. Compact firmly with the bottom of a glass or measuring cup.
• Bake until golden, about 12 minutes. Cool on rack. Reduce oven to 325°F.
• Beat cream cheese and ricotta cheese in a large bowl or standing mixer until smooth. Add sugar and 9 tbsp honey.
• Add eggs one at a time, beating after each addition until egg is fully incorporated.
• Add vanilla and lemon extracts. Pour into cooled crust.
• Bake until puffed and golden, and center barely wiggles when shaken, about 70 minutes. Transfer to rack and cool completely, at least 2 hours. When cool, transfer to refrigerator and chill at least 4 hours.
• Run knife around sides of pan to loosen cake before releasing sides of pan. Transfer to serving platter. Drizzle top of cake with honey in a zigzag pattern, and serve with strawberry compote.