BLACK LEMON AND HONEY CHEESECAKE

SERVES: 8-10

PREP TIME: 25 minutes | COOK TIME: 5 minutes

INGREDIENTS

For the base:

250g digestive biscuits (or ginger nuts for extra spice)

100g butter, melted

Pinch of salt

For the filling:

600g full-fat cream cheese, at room temperature

150g icing sugar

300ml double cream

Zest of 2 lemons

3 tbsp honey

2-3 slices The Original Black Lemon, finely chopped (or 1 tsp black lemon powder)

1 tsp vanilla extract

For the topping:

100ml double cream

2 tbsp honey

Black lemon slices, for garnish

Edible flowers (optional)

METHOD

Make the base: Crush the biscuits into fine crumbs (use a food processor or bash in a sealed bag). Mix with melted butter and salt. Press firmly into the base of a 23cm springform tin. Chill in the fridge while you make the filling.

Prepare the filling: In a large bowl, beat the cream cheese and icing sugar together until smooth and creamy.

Whip the cream: In a separate bowl, whip the double cream to soft peaks. Don't over-whip.

Combine: Gently fold the whipped cream into the cream cheese mixture. Add the lemon zest, honey, chopped black lemon (or powder), and vanilla extract. Fold until just combined - you want it light and airy.

Assemble: Pour the filling over the chilled base and smooth the top with a spatula. Tap gently on the counter to remove any air bubbles.

Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until completely set.

Make the topping: Just before serving, lightly whip the cream with honey until it forms soft ribbons. Spoon over the top of the cheesecake.

Garnish & serve: Decorate with black lemon slices and edible flowers if using. Drizzle with extra honey if desired. Slice with a warm, clean knife for neat portions.

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