Honey, Rosemary and Thyme Cheesecake
This Honey, Rosemary, and Thyme Summer Cheesecake is the epitome of elegance and sophistication, making it an ideal centerpiece for any summertime gathering.
Ingredients
For the base:
- 200g Gingernut biscuits, crushed
- 80g The Groovy Food Company Virgin Coconut Oil
- 1 sprig Rosemary
- 25g Caster sugar
For the cheesecake:
- 300g Cream cheese
- 125g The Groovy Food Company Coconut Sugar
- 2 Vanilla pods, seeds only
- 280ml Double cream
- 150g Crème fraiche
For the topping:
- 3 Sprigs Fresh Thyme
- 70g The Groovy Food Company Organic Fine Blossom Honey
Instructions
Method:
- For the base, finely chop the rosemary and crush biscuits in a bowl.
- Heat coconut oil, in a pan. Stir in sugar, add the rosemary and crushed ginger nuts. Take off the heat once the butter has melted and mix until well combined.
- Place the base mixture in a 23cm lined tin and press down until firm. Pop in the fridge to chill and set for one hour.
- Combine all of the cheesecake ingredients, in a large bowl, and whisk until the mixture thickens and sets.
- Remove the set base from the fridge and pour the cheesecake mixture in. Tap on a flat surface to even out the layer and placeback in the fridge to set for minimum of 6 hours.
- To serve, warm the honey in a pan and drizzle over the top of the cheesecake, adding a sprinkle of thyme to taste. Voila! A delicious taste of summer on a plate!