Name: Manuka honey cheesecake with raspberries
Total time: 15 min
Yield: 2
Cuisine: British
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 raspberry

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Manuka honey cheesecake with raspberries

Manuka honey cheesecake with raspberries

James Martin

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Serves 2

Easy

Prep: 15 mins

A star rating of 4.7 out of 5.9 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal764
fat63g
saturates37g
carbs47g
sugars34g
fibre2g
protein6g
salt0.84g

low

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.7 out of 5.9 ratings

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