To make the base, crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs. Heat the butter and 1/2 of the 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 remaining 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 4 hours or overnight until firm.
Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Cut into wedges to serve.
I am confused
"1. To make the base......Heat the butter and honey .... stir in the crumbs and mix well. "
"2. Add the mascarpone cheese to a large mixing bowl ...... Add the honey......"
The ingredient 'honey' has been used twice. I therefore have to guess how much of the honey goes in to the base and how much goes in to the marscapone mixture.
Luckily I just found a very similar recipe elsewhere and it specifies 2tbsp clear honey for the base and 3tbsp clear honey for the cheesecake mix. - 31 May 2012
The soft/firm cheese curdled when whisked ( don't use an electric whisk ) i found it difficult to judge when the cream had been whipped enough due to already curdled mixture. Hopefully this will set and be edible for the friends i have made it for. Sorry but i won't be using this recipe again. - 25 Dec 2016