Manuka honey cheesecake with raspberries

Manuka honey cheesecake with raspberries

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Method

  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.
Try

Manuka honey

Renowned for its health properties, it also has a wonderful, herbal flavour, from the manuka or tea tree flowers that the bees feed off. Although it's expensive, the flavour is so intense that you won't need a lot of it.

764 kcalories, protein 6.0g, carbohydrate 47.0g, fat 63.0 g, saturated fat 37.0g, fibre 2.0g, sugar 34.0g, salt 0.84 g

Recipe from Good Food magazine, August 2009.

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Latest comments and suggestions

  • Binder photo Ludmila

    15 July 2009

    Ludmila commented on this recipe

    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.

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  • Binder photo Heather

    16 July 2009

    Heather rated and commented on this recipe

    5 stars

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

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  • Binder photo chris neilan

    19 July 2009

    chris neilan commented on this recipe

    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!

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  • Binder photo Mariam Therese

    30 September 2009

    Mariam Therese commented on this recipe

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

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  • Binder photo dobsy

    14 October 2009

    dobsy commented on this recipe

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

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  • Binder photo Cramps

    20 September 2010

    Cramps commented on this recipe

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

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  • Binder photo geekgirl101

    19 October 2010

    geekgirl101 commented on this recipe

    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.

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  • Binder photo skakule

    13 November 2010

    skakule commented on this recipe

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

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  • Binder photo Fruitybooboo

    20 March 2011

    Fruitybooboo rated and commented on this recipe

    5 stars

    Very tasty and looks great!! :0)

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  • Binder photo Fitzio

    07 April 2011

    Fitzio rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Nargis

    15 August 2011

    Nargis rated this recipe

    5 stars

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  • Binder photo bakeandeat

    12 February 2012

    bakeandeat rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Ingredients

  • 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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764 kcalories, protein 6.0g, carbohydrate 47.0g, fat 63.0 g, saturated fat 37.0g, fibre 2.0g, sugar 34.0g, salt 0.84 g

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