A delectable, delicate, fresh cheesecake for a celebration, there is always room for this dessert.. and you will be back for seconds! For this fantastic recipe we took inspiration from @PhillyAus website https://www.philly.com.au/recipe/honey-cheesecake
The ingredients:
- 1 1/4 cups sweet biscuit crumbs (we use McVites from Woolies)
- 70g butter, melted
- 750g PHILADELPHIA Block Cream Cheese, softened
- 1/2 cup brown sugar
- 1/4 cup Wild Nectar Organic Honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs
- Honeycomb to decorate (see our recipe)
- Healthy drizzle of Wild Nectar Honey
The magic:
- COMBINE biscuit crumbs and butter. Press into the base of a 21cm (8") springform pan; chill in fridge for 20 mins.
- BEAT PHILLY, sugar, honey and spices using an electric mixer until smooth. Beat in eggs, one at a time, until well combined.
- POUR mixture into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar, then chill for 2 hours.
- SERVE topped with honeycomb and a drizzle of honey.