Honey Cheesecake – Sweet & Creamy

Step 1: Prepare the Cookie Base

In a mixing bowl, combine 250g of crushed plain sweet cookies and 1.5 teaspoons of ground ginger. Add 100g of melted butter to the cookie mixture. Stir well until the mixture resembles wet sand.

Step 2: Form the Cheesecake Base

Pour the cookie mixture into a 22cm springform tin, which has been lined with non-stick baking paper. Use the base of a flat-bottomed glass to firmly press the cookie mixture evenly into the bottom of the tin. Place the tin in the fridge to chill while preparing the filling.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, combine 250g of room temperature, cubed cream cheese, 400g of ricotta cheese, 1 cup of whipping cream, and 3 tablespoons of plain flour. Using electric mixers, beat the ingredients together until the mixture is smooth.

Step 4: Add Eggs and Honey to Filling

Add two eggs to the mixture, one at a time, beating well after each addition until fully incorporated. Pour 1/4 cup of honey into the mixture. Continue beating until all ingredients are combined and the mixture is smooth.

Step 5: Bake the Cheesecake

Pour the cheesecake filling over the chilled biscuit base in the springform tin. Gently tap the tin on the counter a couple of times to release any air bubbles. Bake in a preheated oven at 150°C (≈300°F) (approximately 300°F) (300°F (≈150°C) (approximately 150°C)) for approximately 45-50 minutes, or until the center has just set with a slight wobble.

Step 6: Cool the Cheesecake

Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to allow it to cool gradually. After cooling, transfer the cheesecake to the fridge and chill for at least 6 hours, or preferably overnight, until it is completely firm.

Step 7: Prepare Honey Bee Decorations

Take white icing fondant and divide it into small portions. Dye some portions yellow and some black using food dye. Roll yellow fondant into small balls for the bee bodies. Create black stripes and small white balls for eyes, attaching them to the yellow bodies. Insert almond flakes into the top of each bee to create wings. Place the finished honey bees on a tray lined with non-stick baking paper and allow them to dry and set in a cool spot for about 2 hours.

Step 8: Decorate and Serve

Once the cheesecake is firm and the honey bees are set, carefully remove the cheesecake from the springform tin. Drizzle a little extra honey over the surface of the cheesecake. Arrange the cute honey bee decorations on top of the cheesecake. Slice and serve this sweet, rich, and creamy honey cheesecake.

• Use room temperature cream cheese for easier beating.

• Gently tap the cheesecake tin to release air bubbles before baking.

• Allow the cheesecake to cool gradually in the oven with the door ajar to prevent cracking.

• Ensure the honey bees are dry and firm before placing them on the cheesecake.