Manuka honey cheesecake with raspberries

Manuka honey cheesecake with raspberries

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(5 ratings)


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Cooking time

Prep: 15 mins

Skill level



Serves 2

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

Nutrition and extra info

Nutrition info


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  • 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
  • 125g punnet raspberries

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  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.

Recipe from Good Food magazine, August 2009

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

lynnfitz's picture
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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
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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
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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.