Manuka Honey Cheesecake With Raspberries
These individual no-bake lemon shortbread cheesecakes are a delightful treat that combines the zesty flavor of lemon with the creamy richness of soft cheese and double cream. Topped with sweet raspberries mixed with a hint of Manuka honey, these cheesecakes are a perfect balance of flavors and textures.
— Constant Cookbook
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 raspberries
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 764 calories
- Fat Content: 63 grams fat
- Saturated Fat Content: 37 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 34 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.84 milligram of sodium
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