INGREDIENTS
Base:
280g ginger nut biscuits crushed
90g unsalted butter, melted
Cheesecake filling:
340g Maters & Co honey
150g heavy whipping cream
225g cream cheese
61g sour cream
1 tbsp freshly squeezed lemon juice
Honey toppings:
Maters & Co honey and/or
Maters & Co Succulent Honeycomb
METHOD
Prepare the crust:
1. Lightly coat a 9-inch springform pan with butter.
2. Gently melt the butter in a pan.
3. Add in the crushed biscuits and mix well until combined. Press into the bottom and sides of the prepared springform pan. Freeze until firm and ready to use, at least 30 minutes, alternatively, you can bake it in the oven at 160°C (140°C for fan-assisted) to hold it together for 10 minutes.
Prepare the filling:
4. Bring your chosen raw honey to a boil in a medium saucepan over medium. Be careful as it's very hot! Cook, stirring constantly, until the honey is a medium-brown colour, 3 to 4 minutes.
5. Remove from heat. Let cool to room temperature, for about 1 hour.
6. Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
Finish the cheesecake:
7. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds.
9. Fold in whipped cream.
10. Spoon mixture into chilled crust.
11. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold; drizzle with a light raw Maters & Co honey and top with delicious morsels of Maters & Co Succulent Honeycomb.