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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.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 6
Course: Dessert
Cuisine: Mediterranean
Ingredients Method

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

Method
 

Method:
  1. For the base, finely chop the rosemary and crush biscuits in a bowl.
  2. 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.
  3. 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.
  4. Combine all of the cheesecake ingredients, in a large bowl, and whisk until the mixture thickens and sets.
  5. 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.
  6. 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!