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Manuka honey cheesecake with raspberries

Manuka honey cheesecake with raspberries

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

Nutrition:
HighlightNutrientUnit
kcal764
fat63g
saturates37g
carbs47g
sugars34g
fibre2g
protein6g
low insalt0.84g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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