This fruity summer cheesecake can be part-prepared a day ahead
Ingredients
Method
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.
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.
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 from Good Food magazine, August 2009
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
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.
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.
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 from Good Food magazine, August 2009
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.