Lemon ripple honey cheesecake – Food & Home Magazine
This lemon ripple honey cheesecake will ensure that tea-time or dessert time will always be a bright and happy time! Click here for the recipe.
Ingredients
- <h3>LEMON CURD</h3>
- 105g (½ cup) castor sugar
- zest of 1 lemon
- pinch of kosher salt
- 125ml (½ cup) lemon juice
- 3 eggs
- 60g unsalted butter
- <h3>PISTACHIO CRUST</h3>
- 160g pistachio nuts, shelled
- 125ml (½ cup) matzo meal
- 65g castor sugar
- 1ml kosher salt
- 75g unsalted butter, melted
- <h3>FILLING</h3>
- 2 x 250g tubs cream cheese
- 60ml (¼ cup) honey
- 10ml (2 tsp) vanilla extract
- 2 eggs
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