Manuka Honey Cheesecake With Raspberries

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

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  764

• Protein

  6g

• Carbs

  47g

• Fat

  63g

• Saturates

  37g

• Fibre

  2g

• Sugar

  34g

• Salt

  0.84g

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

Directions

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.

Categories: Cakes & Baking, Cooking For...