I’ve had a special place in my heart for a cheesecake ever since I had enough brain cells to reach my pudgy little child hands into the fridge and ferret out illicit treats that made my heart pitter patter and my taste buds feel alive.
I’m completely serious. As a kid, I hated chocolate, hated super-sweet desserts, disliked most sweets, but say the word cheesecake to me and I’d melt in a puddle.
Just to be clear, we’re not talking about a baked cheesecake (it’s taken me a long time, but I can finally get on board with the idea that they too are a delicious but completely separate entity), we are talking about those light, fluffy, buttery bites of goodness that come from a no bake cheesecake.
Anyway, now that I’m on lockdown, I’m throwing myself into making all kinds of magic in the kitchen… along with every other middle-class kind of middle aged broad out there.
Of all the numerous dishes that have been born of this unnatural confinement, this honey cheesecake is the one of which I’m proudest.
First, I wouldn’t be being honest if I omitted the fact that I originally planned to make this as a baked cheesecake.
In fact, I made the cheesecake, faithfully stirring, blitzing and cooking my way towards a much hoped-for perfection…only to have the damned thing cascade down my arm in a river of gloop thanks to a leaky springform tin and some insufficient foil protection to guard it against the insidious wetness of the bain marie water bath I’d cooked it in.
Fail, fail, fail with a bit more fail again for good measure.
Seeing as it’s pretty much impossible to get hold of eggs right now, I was pretty pissed about the fact that I’d wasted no fewer than three on something that I ended up washing down the sink… so I decided that take two would be a no bake cheesecake that wouldn’t need any eggs at all.
Well, all I can say is OMG yes. This turned out to be an absolute winner – the floral sweetness of the honey contrasts perfectly with the sour cream cheese, complemented by the piney fragrance of the rosemary. All the yes.
Let’s get down to business.
Practical Tips for Making the Honey & Rosemary No Bake Cheesecake
One of the joys of no bake cheesecakes is how simple they are to prepare, but there are a few tricks you should know to help you cook your way to cheesecake nirvana.
Whip the Cream Cheese and Double Cream
You should whip the cream cheese and double cream separately, before gently folding the two together in a figure of eight motion. This helps incorporate and retain as much air as possible into the cheesecake, ensuring you end up with a light and fluffy cake rather than a dense brick.
Use a Springform Tin
A springform tin is ideal as you can leave the cheesecake inside the tin while it sets then spring the base out with the cheesecake on it to serve. You can dice with the devil and slide the cheesecake off, or go the lazy way (aka my way) and leave it on the base.
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