Honey Lemon Chamomile Cheesecake

I think it turned out okay. In fact, I’m certain it turned out MORE than okay – magical, to say the least. Curious minds doubted the flavor combination, but I must say apprehension has completely departed the kitchen and the dessert table this time: Honey Lemon Chamomile Cheesecake. It seems too good to be true … but, indeed, it’s here to stay.

 

Honey Lemon Chamomile Cheesecake 

Crust:
2 cups lemon wafer cookies
8 Tbs. melted butter

Filling:
8 oz. cream cheese, softened
8 oz. mascarpone cheese, softened
1/2 cup raw honey
zest and juice of 1 fresh lemon
1 tsp. vanilla extract
1 tsp. dried chamomile

Candied Lemon

 

Preheat the oven to 375 degrees.

In a food processor, pulse the lemon wafer cookies into a fine crumb. 

Add the melted butter and process again, until fully combined.

Press the cookie crumbles into the bottom of a parchment-lined 9″ cheesecake pan.
Bake for about 15-20 minutes, until golden brown.

Remove from the oven and allow to cool.

Meanwhile, in a cleaned food processor bowl, whip together the filling ingredients, processing until smooth.

Fill the cooled crust with the creamy lemon filling and chill for at least 1 hour.
Release from the cheesecake pan and top with Candied Lemon.