Ice cream cheesecake with cream and honey

The warm weather has arrived, at least in Madrid, so this year ice cream cheesecake with cream and honey is more than welcome at home to celebrate Mother's Day and freshen up a bit.

In addition, simulating a honeycomb, it is a very suitable cake in full bloom of spring, and ideal for family celebrations or with friends, although we can not organize them yet, but take note and keep this recipe for the future, and many, that we do!

INGREDIENTS:

• 350 gr of cream cheese
• 250 gr of cream 35% MG
• 1 egg yolk
• 70 gr sugar
• 30 ml of water
• Juice of 1/2 lemon
• 4/5 tablespoons of honey
• 3 small gelatin sheets ( 4.5 grams)
• 200 gr of Maria or digestive cookies
• 100 gr butter
• Bubble wrap

STEP BY STEP RECIPE: 

1. First, leave the gelatin sheets to hydrate in a dish covered with very cold water.
2. Crush the cookies with the butter, very soft, until there are no pieces of cookie, it is like sand. In a round springform pan, I pour this mixture in the bottom and with my hands or with a spatula, I press it so that the cookie is firm on the base. I put it in the freezer.
3. We put a bowl in a bain-marie, that is to say, in a saucepan we put water more or less up to half, we put the bowl on top so that the water underneath covers without exceeding the edges of the bowl. In the bowl pour the water and sugar, and over medium heat, stir with a whisk until the sugar dissolves.
4. Add the egg yolk and stir, followed by two tablespoons of honey and the juice of half a lemon.
5. Drain the gelatin sheets with your hands and dry them on absorbent paper and mix them with the rest of the ingredients in the bowl. Stir to dissolve. Remove the bowl from the heat.
6. Then semi whip the cream, that is to say, make it creamy but not whipped at all. Then we are going to incorporate to the cream, the mixture of the bowl, reserving a fourth part approximately for the end. When mixing we have to do it smoothly with enveloping movements and with a spatula.
7. Pour this mixture into our mold, on top of the cookie base and freeze for one hour.
8. Remove from the freezer and pour the reserved mixture. We do this so that a thin layer on top is slightly more yellow. Place paper or bubble wrap on top of the cake and press carefully so that it sticks. The effect we want to achieve is the one shown in the photo, so that the bubbles are marked and it looks like a honeycomb.
9. When we want to eat it, we take it out of the freezer, remove the bubble wrap and put honey on top of the cake, to taste. It is better to leave the cake a little at room temperature so that it is between frozen and creamy, or let it thaw in the refrigerator for a softer texture, but that also depends on what you like best.

And our new ice cream cheesecake with cream and honey Isn't it cute? and tasty and refreshing!

I hope you liked it a lot and that you are encouraged to make it. I leave here the link to the video recipe from my IGTV on my instagram @cocinayviajes where you will find many gastronomic recommendations and succulent raffles.

With all my love,

Mireia Alum