recipes

This is a very nice cheesecake but you can vary the honey or the biscuit type for other ingredients if you prefer. 

Ingredients:
5 tablespoons honey
300g Philadelphia cream cheese (full fat or light)
300ml double cream
300 – 400g ginger biscuits
50g butter 

The Base

• Crush the ginger biscuits until they are crumbs.
• Melt the butter in a saucepan and add the biscuit crumb, stir until butter has coated all the biscuit crumb.
• Put the biscuit mix into a round tin (6 – 8”) with a moveable base so it is easier to get it out when finished.  Press the mix down onto the base to compact it and leave to cool.

The cheesecake mix

• Whip the cream until stiff.
• In another bowl, mix the honey and cream cheese together, then fold in the whipped cream.

Assembly

• Put the cheesecake mix on top of the biscuit base and smooth over. 
• Chill in the fridge for about 4 hours.
• Slide a knife round the edge and ease it onto a plate.
• Decorate if you wish.
• Ready to eat!

Special thanks to our guest blogger, Nigel from Vax, for this delicious recipe.