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Baking and Desserts

Baked Cheesecake with Caramelised Honey Sauce

Ingredients (Makes 1 x 23cm (9 inch) cheesecake)
Suggested Honey:CHILEAN FAIRTRADE

• 175g (6oz) digestive biscuits, crushed
• 25g (1oz) ground almonds
• 75g (3oz) unsalted butter, melted
• 575g (1lb 4oz) curd cheese
• 425ml (3/4 pint) soured cream
• 15ml (1tbsp) cornflour
• 115g (4oz) caster sugar
• 30ml (2 tbsp) Rowse set honey
• 3 large eggs
• few drops vanilla essence
• For the topping:
• 115g (4oz) granulated sugar
• 60ml (4tbsp) Rowse clear honey
• 400g (14oz) strawberries, hulled and halved

Method

1

Preheat the oven to 180°C/350°F/Gas 4. Grease the base and sides and line the base of a 23cm (9 inch) spring release cake tin. Mix the biscuits, ground almonds and butter together. Press the mix over the base of the tin.

2

Beat the curd cheese, soured cream, cornflour, sugar, set honey, eggs and vanilla together in a bowl until smooth. Spoon into the tin and bake for 45-50 minutes, or until set. Leave to cool in the tin, then chill.

3

Make the sauce. Place the sugar in a saucepan with 60ml (4 tbsp) water and bring to the boil, stirring until the sugar dissolves. Boil until it caramelises to a golden brown. Carefully stir in 45ml (3 tbsp) water, and then stir in the clear honey. Leave to cool. To serve, unmould the cheesecake, arrange the strawberries on top and serve, cut into slices drizzled with the honey sauce.