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
I've made this cheesecake a good few times now and it's always received with compliments. I'm not the best cook, which is why I'm so grateful to have come across this recipe as it makes me look a better one than I am. Worth the effort and always gives very pleasing results...Thank-you! - 03 Nov 2012