January 21, 2015 by Bloke In A Kitchen
This is a wonderfully light and fresh tasting cheesecake, just the thing for welcoming in the Spring. The great thing about this recipe, is that from a few simple ingredients, you can make something so easy and amazingly tasty. There’s some biscuit bashing with a rolling pin involved, so I’m sure the kids will have lots of fun helping out on this one. What could possibly go wrong?
125g (4oz) plain digestive biscuits
25g (1 oz) butter / margarine
500g (1lb 2oz) soft cheese / mascarpone cheese
100g (3½ oz) set honey
2 large eggs
3 tablespoons of flaked almonds
Fresh raspberries and sifted icing sugar to decorate
Please note: If the soft cheese is a little salty, you may wish to add a few teaspoons of white sugar, which will balance the flavours out nicely. If using mascarpone, the honey will provide all the sweetness you need.
Preheat the oven to 180C / 160C fan / Gas mark 4.
Place the biscuits in a strong plastic bag, and crush with a rolling pin. Melt the margarine/butter in a saucepan and add the biscuit crumbs, stirring until evenly mixed.
Pour the crumb mixture into a 20cm (8 inch) deep, non-stick loose-bottomed cake tin, pressing the crumbs down firmly with the back of a spoon. Chill in the fridge for 10 minutes.
Beat the soft cheese, honey and eggs with a whisk until smooth. Pour in the prepared tin, place on a baking sheet and scatter over the almonds.
Bake for 30-35 minutes until slightly golden – it will still feel a little wobbly but will set as it cools. Turn off the oven, open the oven door and leave the cheesecake until completely cool to help stop the surface cracking, then chill for a couple of hours before serving.
To serve, decorate with the raspberries and dust lightly with sieved icing sugar.