Rich & fruity
Finish your meal in elegant style with this beautiful, creamy cheesecake. The subtle fruit flavour of the honey adds a sweet twist compared to traditional cheesecake.
Summer blossom cheesecake
Serves
6
Prep time
20 mins
Cook time
45 mins
Suitable for
Ingredients
Base:
200g digestive style biscuits, finely crushed
80g butter, melted
Filling:
Seeds from 1 vanilla pod, split and scraped out
500g cream cheese
3 large eggs
Juice from 1/2 lemon
125ml double cream
2 tbsp corn flour
100g caster sugar
50g St. Lawrence Gold Canadian Summer Blossom Honey
Topping:
250g fresh blueberries
2–3 tbsp St. Lawrence Gold Canadian Summer Blossom Honey
Method
.
Preheat the oven to 130°C/120°C fan/Gas 1.
2.
Combine melted butter and crushed biscuits. Press firmly into a 20 cm loose bottomed cake tin to form a base for the cheesecake.
3.
Combine all the cheesecake filling ingredients. Mix on slow speed until completely blended.
4.
Pour the filling over the top of the base and bake for 45 minutes at 130°C. To prevent cracking, do not remove the pan from the oven when cooked. Turn the oven off and leave the cheesecake to cool.
5.
Once the cheesecake is cool, place in the fridge for 2 hours.
6.
Top with the fresh blueberries and serve with a drizzle of St. Lawrence Gold Canadian Summer Blossom Honey.