Honey, Rosemary & Thyme Cheesecake
Prep
30 mins Cook
40 mins Serves
8
30 mins Cook
40 mins Serves
8
Ingredients
For the base:
200g Ginger nut biscuits, crushed
80g The Groovy Food Company Virgin Coconut Oil
1 Sprig rosemary, picked
25g Caster sugar
For the cheesecake:
300g Cream cheese
125g The Groovy Food Company Coconut Sugar
2 Vanilla pods, seeds only
280ml Double cream
150g Crème fraiche
For the topping
3 Sprigs thyme, picked
70g The Groovy Food Company Organic Fine Blossom Honey
Directions:
DOWNLOAD PDF- For the base, finely chop the rosemary and crush biscuits in a bowl.
- In a pan, heat coconut oil, stir in sugar, add the rosemary and crushed ginger nuts. Take off the heat once the butter has melted and mix until well combined.
- Place the base mixture in a 23cm lined tin and press down until firm. Pop in the fridge to chill and set for one hour.
- In a large bowl, combine all of the cheesecake ingredients and whisk until the mixture thickens and sets.
- Remove the set base from the fridge and pour the cheesecake mixture in. Tap on a flat surface to even out the layer and place back in the fridge to set for minimum of 3 hours.
- To serve, warm the honey in a pan and drizzle over the top of the cheesecake, adding a sprinkle of thyme to taste. Voila! A delicious taste of summer on a plate!
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