Manuka honey cheesecake with raspberries

Manuka honey cheesecake with raspberries

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 15 mins


Serves 2
This fruity summer cheesecake can be part-prepared a day ahead

Nutrition and extra info


  • kcalories764
  • fat63g
  • saturates37g
  • carbs47g
  • sugars34g
  • fibre2g
  • protein6g
  • salt0.84g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 lemon shortbread biscuits (about 85g)
  • 140g full fat soft cheese
  • 50ml double cream
  • 1 tbsp caster sugar
  • 2 tbsp Manuka honey, plus 1 tsp extra



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 125g punnet raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.

  2. Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.

  3. Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (12)

Mrklogan2558's picture

This recipe was great only thing that the recipe missed out on was the butter with the biscuits to make sure it stays. My biscuit ended up like a crumbly mess!

bakeandeat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice! I like that this cheesecake is not too sweet and super quick and easy to make!

lynnfitz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this recipe for Mother's Day dinner for my parents last weekend. It wasn't bad, but the raspberries I had weren't as sweet as I would have liked. I wonder if the Manuka honey would have helped as I used ordinary honey. I also used Strawberry & Cream shortbread as I couldn't get hold of any lemon, and I made them in individual sundae dishes rather than in rings. I enjoyed it, but found them a bit too heavy, and half of one would have sufficed. And I definitely could have done with sweetening the raspberries in some way as they were too bitter. I will probably make it again, but change a few things.

fruitybooboo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and looks great!! :0)

skakule's picture

geekgirl101, you should not have baked it with the blow torch, just slighty warmed the ring to help loosen it!

geekgirl101's picture

Mine didn't look like the picture. My result was a blackened gooey mess of shattered crockery, molten metal, and flame-grilled cheese on burnt biscuits. I don't think the blow torch was a good idea.

scottlogan's picture

Look's like a lovely treat will try it this weekend and will let you's now how it turned out.

dobsy09's picture

i tried this but put fudge slices on the cream cheese it was lovely

mariamtherese's picture

Hmm.. the cheese looks very interesting. When you buy the cheese do u just look for cream cheese?

chrisneilan's picture

I have made this recipe which is really gorgeous, but try a variation of another James Martin recipe by using crushed Ginger nuts as the base adding a lttle stem ginger to the cream cheese mix and top with roast Rhubarb. Lovely!

heatherstenning's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this using ordinary honey and shortbread biscuits, and it tasted wonderful. Would definitely make this again.

deodatus's picture

Delicious and attractive. I made it as a dessert and thought it too rich. I changed the recipe and used 200g low fat cottage cheese and deleted the cream.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.