Honey and raspberry cheesecake
A sure-fire way even if your raspberries are a little on the tart side.
- 200g digestive biscuits
- 100g melted butter
- 450g full-fat soft cheese
- 150ml double cream
- 3 tablespoons caster sugar
- 7 tablespoons honey
- 375g raspberries
Crush the biscuits, combine with the butter and spread over a 20cm loose-bottomed tin.
Combine the cheese, cream, sugar and 6 tablespoons of the honey and stir until combined. Spread over the biscuits.
Crush half of the raspberries with the remaining tablespoon of honey, stir in the remaining raspberries and spread over the cream cheese. Chill until ready to serve.
Look out for Glenilen cream cheese; it really packs a delicious and sweet punch.