Ingredients
- ginger nut biscuits 250g
- unsalted butter 75g, melted
- soft cheese 600g
- plain flour 2 tbsp
- runny honey 150g
- vanilla extract 1 tsp
- eggs 2 large, plus 1 yolk
- soured cream 150ml
TOPPING
- runny honey 150g
- lemon juice a few drops
- double cream 2 tbsp
- sea salt flakes a pinch
- soured cream 150ml
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the biscuits to fine crumbs in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes. Cool.
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Step 2
Beat together the soft cheese with the flour, honey, vanilla, whole eggs, yolk and soured cream until smooth. Put the tin on a baking tray and pour in the filling.
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Step 3
Bake for 40 minutes and then check – it should be set but wobbly in the centre. Leave in the tin to cool completely (if you can, leave it in the switched-off oven for an hour to cool first, with the oven door open a little. This means it shouldn’t crack on top).
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Step 4
To make the salted honey topping, put the honey, 1 tbsp water and a few drops of lemon juice in a metallic pan so you can see the colour change. Stir well, then put on a low-medium heat and keep stirring until tiny bubbles begin to form. Stop stirring, but keep cooking and swirling the pan until the honey turns a nutty golden brown and smells caramelised. Take off the heat and stir in the 2 tbsp double cream. It might splutter a little so be careful. Stir in the salt and cool.
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Step 5
Once the cheesecake has cooled to room temperature, leave in the tin, spread the soured cream on top and chill completely for a couple of hours.
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Step 6
Serve with the salted honey spooned over the top of the cheesecake.
Nutritional Information
- Kcals 536
- Fat 35.6g
- Saturates 21.3g
- Carbs 45.6g
- Sugars 32.1g
- Fibre 0.7g
- Protein 7.6g
- Salt 1g
