Manuka honey cheesecake with raspberries
- Preparation and cooking time
- Serves 2
- 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 raspberry
- STEP 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.
- STEP 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.
- STEP 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.