Name: Salted honey cheesecake
Total time: 1 h 15 min
Yield: Serves 8-10
Ingredients: 250g ginger nut biscuits; 75g unsalted butter, melted; 600g soft cheese; 2 tbsp plain flour; 150g runny honey; 1 tsp vanilla extract; 2 large eggs, plus 1 yolk; 150ml soured cream; 150g runny honey; a few drops lemon juice; 2 tbsp double cream; a pinch sea salt flakes; 150ml soured cream

Cheesecake with slice taken out on a plate, drizzled in honey

250g ginger nut biscuits
75g unsalted butter
melted
600g soft cheese
2 tbsp plain flour
150g runny honey
1 tsp vanilla extract
2 large eggs
plus 1 yolk
150ml soured cream

TOPPING

150g runny honey
a few drops lemon juice
2 tbsp double cream
a pinch sea salt flakes
150ml soured cream

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the biscuits to fine crumbs in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes. Cool.
step 2
Beat together the soft cheese with the flour, honey, vanilla, whole eggs, yolk and soured cream until smooth. Put the tin on a baking tray and pour in the filling.
step 3
Bake for 40 minutes and then check – it should be set but wobbly in the centre. Leave in the tin to cool completely (if you can, leave it in the switched-off oven for an hour to cool first, with the oven door open a little. This means it shouldn’t crack on top).
step 4
To make the salted honey topping, put the honey, 1 tbsp water and a few drops of lemon juice in a metallic pan so you can see the colour change. Stir well, then put on a low-medium heat and keep stirring until tiny bubbles begin to form. Stop stirring, but keep cooking and swirling the pan until the honey turns a nutty golden brown and smells caramelised. Take off the heat and stir in the 2 tbsp double cream. It might splutter a little so be careful. Stir in the salt and cool.
step 5
Once the cheesecake has cooled to room temperature, leave in the tin, spread the soured cream on top and chill completely for a couple of hours.
step 6
Serve with the salted honey spooned over the top of the cheesecake.