Lemon Myrtle Honey Cheesecake

Lemon Myrtle Honey Cheesecake 

Lemon Myrtle Honey Cheesecake is a delicious desert for a hot summer day with the delicious twang of Australian Lemon Myrtle spice.

Base

1 packet plain biscuits (–2 biscuits) (approx. 240g)

125g melted butter

Filling

2 pkts cream cheese 500g (at room temperature)

1 carton cream 300g

300g Honey Lady Lemon Myrtle Honey

1 tsp Honey Lady Vanilla Honey (optional)

¼ cup boiling water

3 tsp gelatine

1 tsp of honey for drizzling (optional)

 

Method

  1. Mix gelatine with boiling water until dissolved – leave to cool.  If there are any lumps of gelatine just scoop them out.
  2. Crush biscuits and mix with melted butter.
  3. Press biscuit mix into the base of a 26cm round spring form tin.  There should be enough to go up the sides as well.  Press firmly into place and then put tin in fridge.
  4. Place your cream cheese and honey into a mixer and beat until smooth.
  5. Slowly add the cooled gelatine mixture (this should still be liquid) to the cream cheese mix.  Beat on high for approx  5 minutes
  6. Reduce speed and slowly add the cream.  Beat until well combined.
  7. Pour mixture into tin and refrigerate until set.  At least 3 hours.
  8. If you want to make a pretty pattern drizzle some honey over the top and run a knife or toothpick through it to make a swirly pattern.

Serve with some mixed seasonal berries.

Variations – add some crushed macadamia nuts or lemon rind to the base.