• 250g ginger nut biscuits
  • 75g unsalted butter, melted
  • 600g soft cheese
  • 2 tbsp plain flour
  • 150g runny honey
  • 1 tsp vanilla extract
  • 2 large eggs, plus 1 yolk
  • 150ml soured cream


  • 150g runny honey
  • a few drops lemon juice
  • 2 tbsp double cream
  • a pinch sea salt flakes
  • 150ml soured cream


  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • STEP 6

    Serve with the salted honey spooned over the top of the cheesecake.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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