Honey Lemon Cheesecake

A no-bake delight that combines a crunchy cookie-nut crust with a light lemon cheese filling. And because it's not baked, the freshness of the ingredients shines through. Honey adds a rich sweetness and smoothness to the filling and the cream cheese is a perfect foil for the unique flavor of the honey.

Ingredients:
Crust
1-1/2 cups broken vanilla wafer cookies
1/2 cup silvered almonds, toasted
1/4 cup butter or margarine, melted

Filling
11 ounces cream cheese
1-1/2 cups milk, divided use
1/4 cups fresh lemon juice
2 tsp. freshly grated lemon peel
1 envelope unflavored gelatin
1/2 cup honey (We suggest orange blossom, sage or tupelo honey. For help locating varietals visit www.honeylocator.com)

Toppings
fresh fruits, such as raspberries, blueberries, strawberries
Honey
Whipped Cream

Directions:
Place cookies and nuts in blender or food processor container; process until coarse crumbs. Add melted butter; process until blended. Pour crumb mixture into 9-inch spring form pan; spread and press evenly onto bottom and up sides of pan to form crust. Freeze while preparing filling.

Using electric mixer, beat cream cheese until smooth. Slowly add 1 1/4 cups milk, mixing until smooth and well blended. Beat in lemon juice and peel; set aside. In small saucepan, sprinkle gelatin over remaining 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in honey; whisk to blend. Add to cheese mixture, mixing until well blended. Freeze 15 minutes then whisk partially set cheesecake mixture until smooth. Pour into prepared crust and refrigerate at least 2 hours.

Drizzle with honey and serve with fresh fruits and Honey Whipped Cream, if desired.

Topping: Honey Whipped Cream

Using electric mixer, beat 1 cup heavy whispping cream until soft peaks form. Gradually add 1/4 cup honey; beat until stiff peaks form.


Serves 12

Nutrients Per Serving (1/12 of cheesecake only) Calories: 526 Fat Total: .26 g Protein: 9 g Cholesterol: 41 mg Carbohydrates: 67 g Sodium: 391 mg Dietary Fiber: <1 g

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Recipe submitted by: National Honey Board - Visit the National Honey Board! http://www.nhb.org