appetite magazine
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:
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
  1. 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.
  2. Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
  3. Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
  4. Pour the filling over the top of the biscuit base and cook in the oven for 45 mins at 130C/Gas 1.
  5. 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.
  6. Once the cheesecake is cool place in the fridge for 2 hours.
  7. Serve with the fresh blueberries and finish with a drizzle of St Lawrence Gold Canadian Blueberry Blossom honey
Recipe by appetite magazine at https://www.appetitemag.co.uk/blueberry-and-honey-cheesecake/