Journal // Pen Cookbook: Honey, Lemon & Thyme Walnut Crumble Cheesecake

We visited local Mt. Eden cafe Coffee Pen and spent some time with owner Yas, who gave us the recipe for his beautiful Honey, Lemon and Thyme Walnut Crumble Cheesecake - 

1 packet plain biscuits

150g butter

1 tbsp yoghurt

450g cream cheese

200g white sugar

345g cream

zest of 2 lemons

3/4 cup lemon juice

77g honey

6 twigs of thyme

4g gelatin

70g walnuts

60g flour

1 Tsp cinnamon

110g brown sugar

1. Base - 

crush plain biscuits with a rolling pin until fine.

pour 100g melted butter to bowl of crushed biscuits.

line a 23cm cake tin with baking paper and press biscuit mixture into the base.

 

 

3. Cheese - in a food processor or with an electric whisk, combine: 450g cream cheese, 200g sugar, 1tbsp yoghurt. Whip 345g of cream and add to cheese mix.

5. Add -lemon zest, lemon juice, honey, thyme and gelatin.

6. Filling - pour mixture into the base.

7. Crumble - combine walnuts flour, 47g butter cinnamon and brown sugar.

9. Finish -

cover the cheesecake with crumble and refrigerate for 6 hours or overnight.