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June 13, 2014 7:12 pm
The other day I was given a simple, sweet ending to a meal: some wonderful ricotta cheese, honey and walnut cake. And so my thoughts drifted to the possibility of making a honey cheesecake with walnuts.
Scroll down for method and ingredients
The transformation of the classic lemon cheesecake into a honeyed one was easier than I thought. Be careful with your choice of honey, as a strong heather one, for example, might overpower the whole thing. Choose a milder flower honey instead.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘How to Boil an Egg’ (Phaidon, £22.95)
|80g||lightly toasted walnuts|
|1 tbs||honey (about 15g)|
|1 tsp||vanilla essence|
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