4th of July Cheesecake.

So I know what you are thinking- Amanda you aren’t American, so why are you putting up a 4th of July recipe? You are right- I may not be American, but any holiday that relies heavily on food, is one I want to be a part off, so if I can’t celebrate our cousins across the pond’s independence lets all celebrate cake-dependence instead.

It’s literally only an excuse just because I wanted cheesecake and this has the colours of America on. Red berries, Blue-berries and White cream. But let’s all pretend there was a real reason for this. Okay? 

This gorgeous cheesecake is a recipe that has been in my family for as long as I can remember but has been slightly adapted over the years. The best thing about this recipe for me, apart from the fact that it creates a stunning final product, is that you can easily swap and change ingredients in order to create different combinations that work every-time. For me, I love to stick with the classic Lemon but with a touch of honey for an added sweetness. But I also love adding flavours like Rosemary and Mint into the cream, or salted caramel.

The base of this one, is actually gluten-free through the use of gluten free digestives, but feel free to use which ever and what ever biscuit base takes your fancy. Even make them yourself if you want.

This quick, simple and easy recipe is exactly how every good cheesecake recipe should be. One that delivers flawless results without any hard technical steps or special equipment.


Ingredients- this makes 2 small cheesecakes/1 large:
1 full sized pack of digestives (200g)
1/2 cup of butter (100g)

200g of Cream cheese
300g Double/ Heavy cream
Juice of 2 lemons.
Zest of 2 lemons.
1tbsp of honey
200g of Caster sugar

Handful of strawberries, sliced
Handful of raspberries, sliced
Handful of blueberries
Pistachio dust. (Pop unshelled pistachios in a food processor): Optional.

Crush your digestives in either a food processor or seal them in a sandwich bag and bash lightly with a rolling pin.

Melt the butter, then add to the crushed biscuits.

Squash this into a tin with your fingers/back of a spoon until level. This will be your base.

Place in the fridge to chill while you create the topping.

Place the juice, zest, honey and sugar into a bowl and give it a quick mix. Top with the cream cheese and cream and mix until fully combined. Try not to stir too much as this can cause it to split.

Taste, and add more sugar if required.

Place cheesecake filling ontop of chilled biscuit base and smooth with the back of a spoon until level.

Place in the fridge to chill while you prepare the fruit for around 10 minutes.

Slice the strawberries and raspberries.

Place on top of your cheesecake and place back in the fridge to chill for around 1.5 hours/ 2 hours.




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