Honey cheesecake with berries recipe

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  • Serves 2
  • 15mins to prepare, plus 12 hrs to chill
  • 342 calories / serving
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honey cheese cake HERO

Sit two 8cm (3.5in) metal rings on two small serving plates. Crush biscuits on a board with a rolling pin, and then divide between the rings, pressing down to form the base of the cheesecake.

Beat the cream cheese in a bowl to soften, and whisk in the cream, sugar and 1tbsp of the honey. Spoon the mixture into the rings and spread to even and flatten the top. Chill thoroughly, overnight if possible, to set.

Cup the side of the ring with your hands for a minute or so. The heat from your hands will soften the chilled cheese. Gently pull the ring up to release. Alternatively, use a blowtorch to heat the sides very slightly for just a few seconds.

Top with the berries and drizzle over the extra honey.

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  • Ingredients

  • 2 (35g) shortbread biscuits
  • 150g (5oz) light cream cheese
  • 45ml (3tbsp) whipping cream
  • 1tbsp caster sugar
  • 2tbsp honey
  • 100g (3½oz) raspberries
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  • Energy 1435kj 342kcal 17%
  • Fat 20.3g 29%
  • Saturates 13.1g 66%
  • Sugars 25.5g 28%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 33.8g Protein 8.4g Fibre 3.8g

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