Description
Honeycomb Delight Cheesecake is a luscious no-bake dessert featuring a crunchy digestive biscuit base topped with a smooth and creamy mixture of cream cheese, sugar, and whipped heavy cream. Finished with a drizzle of honey and a decorative piece of honeycomb, this cheesecake is perfect for a sweet treat that requires minimal cooking. Additionally, a honey-infused tart with a buttery crust and a honey-lemon egg filling offers a delightful baked option, boasting a perfect balance of sweetness and tanginess.
Ingredients
Scale
For Honeycomb Delight Cheesecake
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 500 g cream cheese
- 200 g sugar
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 piece of honeycomb for decoration
For Honey Tart
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, diced)
- 1/4 cup granulated sugar
- 1/2 cup quality honey
- 3 large eggs
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- Ice water (quantity to form dough, approx. 2-3 tbsp)
Instructions
- Prepare Cheesecake Base: Mix the crushed digestive biscuits with melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create an even base. Place the pan in the refrigerator to chill and set.
- Make Cheesecake Filling: In a mixing bowl, beat the cream cheese with sugar and vanilla extract until the mixture is smooth and creamy without lumps.
- Whip Cream and Fold: Whip the heavy cream until it forms firm peaks. Gently fold the whipped cream into the cream cheese mixture, ensuring it remains airy and light without deflating.
- Assemble and Chill Cheesecake: Pour the cream cheese mixture over the biscuit base in the springform pan. Smooth the top with a spatula for an even surface. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Decorate Cheesecake: Before serving, drizzle honey evenly over the cheesecake and place a piece of honeycomb on top as an attractive garnish.
- Preheat Oven for Tart: Preheat your oven to 350°F (175°C).
- Make Tart Dough: In a bowl, combine flour and granulated sugar. Cut in the cold, diced butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
- Chill and Roll Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish evenly.
- Pre-bake Tart Crust: Transfer the rolled dough into the pie dish. Prick the base all over with a fork to prevent bubbling. Line the crust with parchment paper and fill with baking weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden.
- Prepare Tart Filling: While the crust cools, whisk together the honey, eggs, lemon juice, and sea salt in a bowl until smooth and well combined.
- Bake Tart: Pour the filling mixture into the cooled tart crust. Bake in the oven for 35 to 40 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Serve Tart: Allow the tart to cool completely on a wire rack before slicing and serving.
Notes
- The cheesecake requires at least 4 hours of chilling to set properly, but overnight refrigeration yields the best texture.
- Use quality honey for the best flavor impact in both the cheesecake drizzle and the tart filling.
- When whipping cream, avoid overbeating to prevent turning it into butter.
- The tart crust can be made ahead and frozen for convenience.
- Ensure the tart filling is slightly jiggly when removing from the oven to prevent overbaking and cracking.
