Blueberry and honey cheesecake
St Lawrence Gold are launching two new honeys (The Blueberry Blossom and The Prairie Wildflower) exclusively into Waitrose stores on July 12. www.stlawrencegold.co.uk
Author: St Lawrence Gold and Peter Sidewell
Serves: 6
Ingredients
- 200g digestive-style biscuits
- 80g butter
- For the filling:
- 1 vanilla pod, split and scraped out
- 500g cream cheese
- 3 free range large eggs
- ½ lemon, juice only
- 125ml double cream
- 2 tbsp corn flour
- 100g caster sugar
- 50g St Lawrence Gold Canadian Blueberry Blossom honey
- For the top:
- 250g fresh blueberries
- 2-3 tbsp St Lawrence Gold Canadian Blueberry Blossom honey
Method
- Melt the butter in a saucepan, meanwhile crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together.
- Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
- Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
- Pour the filling over the top of the biscuit base and cook in the oven for 45 mins at 130C/Gas 1.
- Do not remove the cheesecake when its cooked, just turn the oven off and leave it i to cool, otherwise cracks will form in the cheesecake.
- Once the cheesecake is cool place in the fridge for 2 hours.
- Serve with the fresh blueberries and finish with a drizzle of St Lawrence Gold Canadian Blueberry Blossom honey
