Picture
Caption: Lemon and Chamomile Cheesecake with Honeycomb Where the Honeybees Go
Picture
Caption: A recent visit to see some beehives at a farm in Bourbon County, KY provided the inspiration for this recipe.
This cheesecake features a combo of crunchy, candied honeycomb alongside fresh, raw honeycomb - a great way to put those bees and all of their hard work right in the spotlight ...
Picture
Picture
Picture
Picture
Picture
Caption: For the crust:
2 sleeves of honey graham crackers pulsed into fine crumbs
8 tablespoons butter, melted
1/3 cup brown sugar
1.5 teaspoons cinnamon
For the Filling:
3, 8-ounce packages of cream cheese, at room temperature
3 eggs
1 cup sugar
The juice of two lemons
2 tablespoons flour
3 teaspoons vanilla extract, divided
The zest of one lemon
1 pint sour cream
3 tablespoons sugar
For the Glaze:
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice
5 chamomile teabags
Picture
Picture
Picture
Picture
Picture
Caption: Preheat your oven to 350 degrees. In a large bowl, combine all of the crust ingredients and stir to combine. You should end up with the consistency of wet sand.
Press this mixture into the bottom of an 11 or 12-inch spring form pan. Bake for 5 minutes. Let it cool and then keep it in the fridge until you need it.
Picture
Picture
Picture
Caption: Using an electric mixer, beat the cream cheese on high until it is nice and smooth. Add the eggs, one at a time, beating until smooth after each. Beat at medium speed, gradually adding the sugar, then the flour, the lemon juice, two teaspoons of the vanilla, and the lemon zest. Mix until well blended and then pour the mixture into the crust.
Bake at 350 degrees for 40 minutes.
Meanwhile, blend the sour cream with the remaining teaspoon of vanilla and three tablespoons of sugar. Set aside. After the 40-minutes baking time, remove the cheesecake from the oven and gently spread the sour cream mixture on top. Return to the oven and bake for an addition 15 – 20 minutes, or until set.
Picture
Picture
Picture
Picture
Picture
Picture
Caption: Cool for 30 minutes and then refrigerate until chilled. Meanwhile, combine the chamomile glaze ingredients in a small saucepan and stir until smooth. Bring to a boil, stirring constantly until the glaze has thickened (takes a couple of minutes). Remove the teabags and chill until cool. Spread the cooled glaze on top of the cheesecake.
Crumble some homemade honeycomb (recipe on www.harvestandhoney.com) on top of the cheesecake prior to serving, along with chunks of raw honeycomb (available online). If desired, top with some of the blueberry compote (recipe on my blog).
Picture
Picture
Picture
Picture
Caption: For the full farm visit story and the recipes for homemade honeycomb and a great fresh blueberry compote, visit my memoir-style food blog:
www.harvestandhoney.com
insta: harvest_and_honey