- 250g plain sweet biscuits
- 100g butter, melted
- 500g cream cheese, softened
- 110g brown sugar
- 2tsp vanilla extract
- 1tsp mixed spice
- 125ml cream (35%)
- 3 eggs
Ingredients: Honey Syrup
- 2 cinnamon sticks
- 1 lemon
- 120g honey
- 1tbsp water
- ¾tsp gelatine powder
Preheat the oven to 160C. Grease deep 19cm square cake form. Line base and sides with backing
paper. Place the biscuits into the food processor, process until fine.
Add butter, pulse until combined. Press mixture over the base of the form.
Refrigerate the base for 30mins. Place cream cheese, sugar, vanilla extract and mixed spice in a
bowl, beat until smooth for about 5-7mins.
Add 3 egg yolks and cream. Beat until well-combined, about 2mins. In a separate bowl, beat 2 egg
whites till soft peak stage, 1-2mins.
Fold egg whites into the cheese mixture. Pour filling over the cheesecake base.
Smooth the surface. Place a small heatproof bowl filled with water into the bottom of the oven –
this will prevent your cheesecake from cracking. Bake for about 50mins. Cool in the oven with door
ajar. Remove the cake from the oven.
Directions: HONEY SYRUP
Peel lemon skin – you’ll need around 4 strips. Using a sharp knife, carefully remove white pith from
each strip. Discard the pith.
Place cinnamon sticks, lemon rind, water and gelatine in a small saucepan over medium heat.
Bring to boil, remove from the heat.
Remove cheesecake from the form. Using a sharp knife, dipped in hot water, carefully cut to 9
pieces. Serve with hot syrup.