This is one of the easiest and quickest sweet treats you’ll ever create and it is mouthwatering.
A perfect tribute too for Mother’s Day, if you’re looking for something special to make, since this is no-bake which is awesome in the heat of summer.
The recipe is courtesy of Wellshine WELLSON with their unique antimicrobial Jarrah Honey from Australia. The flowers of the Eucalyptus Marginata tree only blossom every two years, so this is a rare and treasured 100% raw honey that is produced by honeybees in Western Australia. It tastes slightly of caramel and is high in antioxidants.
Use this delightful honey or your preferred raw honey to drizzle over the cheesecake.
The video is pleasant to watch, short and to the point at just 1:35-minutes long:
Ingredients and Instructions:
NOTE: you will need a square piece of bubble wrap that covers the cake pan
For the CRUST combine these in a glass mixing bowl:
10 crushed plain oat cookies
½ cup of chopped walnuts
1/3 cup of melted salted butter
For the CHEESECAKE combine these in a large glass mixing bowl:
1 kilogram (2.2 pounds) Greek yogurt
2 cups of cream cheese
Lemon zest
300 grams (10.5 ounces) of melted white chocolate
Honey galore, preferably raw but top shelf quality
Stir together the crumbled cookies, walnuts and melted butter and set aside while you take a non-stick cake pan and grease it with a knob of butter. Then pour the mixture into it and flatten it out, pressing firmly and evenly around the bottom of the cake pan. Refrigerate the cake pan mixture for 30 minutes while you prepare the filling.
In a larger glass mixing bowl, place a cheese cloth and pour in 1 kilogram (2.2 pounds) of Greek yogurt. Gather the cheesecloth and squeeze, straining all excess liquid into the bowl. Remove liquid and then place the strained yogurt in the bowl. Add 2 cups of cream cheese to it and then grate lemon zest from a fresh organic lemon into the bowl. Add 300 (10.5 ounces) grams of melted white chocolate. Stir it all together. Remove cake pan from the fridge and pour the cheesy yogurt mixture over the crust and smooth it out evenly. Press bubble wrap firmly on top to create a honeycomb effect. Refrigerate the cake with the bubble wrap in place for 2-3 hours or until set. Remove from the fridge, release the cake pan spring sides and peel off the bubble wrap.
Place the cake on a nice serving plate and drizzle with as much honey as you can stand! Garnish with chopped walnuts.
Looking for a sweet project to do with your kids? Let them gather around and learn to make this amazing cake with you, they’ll be buzzing with joy when they taste this yummy bee-licious treat!