Raspberry jelly and honey baked cheesecake

This recipe is from Philippa Davis (@Philippadavis_privatechef) who loves cooking with Hive & Keeper honey!

This recipe serves 12, you'll need a 10 inch spring form cake tin to make it, a fruity honey would be perfect for this recipe. Pre heat the oven to 170 °C

Instructions for the cake base

  • 180 g graham crackers or ginger nut biscuits
  • 1 tsp ground cinnamon
  • 1 tbs of honey (a raw honey with natural fruity flavour notes would be perfect)
  • 110g salted butter

Finely grind the crackers or biscuits and mix in the cinnamon. Melt the honey and the butter in a saucepan on a low heat. Stir the ground biscuits into the melted butter then press firmly into the tin.

Bake for ten minutes then take out and cool. Increase the oven temperature to 200 °C.

Instructions for the filling

  • 1 kilo cream cheese
  • 150g white sugar
  • 2 tbs runny honey
  • 450g sour cream
  • 6 eggs
  • 2 yolks
  • 3 lime zest
  • 2 tsp vanilla

In a bowl whisk the cream cheese, sugar and honey until light and fluffy ( about three minutes). Then whisk in the sour cream, eggs, lime zest and vanilla. Pour into the base and bake for 15 mins then turn down the temperature to 110 ° C and bake for a further 1 hour 20 mins .

The cheesecake should have a slight wobble in the middle. Leave to cool mostly in the oven with the door slightly wedged open ( I use a wooded spoon) for about 2 hours. Take out and leave in the fridge to cool fully for at least 3 hours.

Instructions for the jelly

Make up ½ pint of jelly (I used fresh raspberry juice, honey and gelatine and followed the packet setting instructions but you can use jelly cubes) and pour, once cool, over the set cheese cake. Place back in the fridge to set (approx. another 2 hours) . I confess by luck rather than design I got a lovely ring of jelly/jello around the side of the cake where it had cooled and shrunk away from the sides.

Serve in slices with fresh raspberries on top.

Emily AbbottComment