Manuka honey cheesecake with raspberries

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N/A

Source

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 raspberry

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.