Honey Cheesecake

INGREDIENTS

Base

1 x 250 g packet plain biscuits (I use Griffins vanilla wines)
50 g butter
2 tablespoons Kinsterrain Estate Manuka Honey
Lightly grease a 23cm round loose bottomed cake dish. Crush the biscuits until crumbed. Heat the honey and butter until they melt then add the crumbed biscuits. Stir until mixed evenly. Place mixture into cake dish then press down firmly with a flat bottomed glass until smooth. Refrigerate for 30 mins.

Cheesecake filling

2 large lemons (you’ll need 1 tablespoon of the zest & 2 tablespoons of the juice)
1 x 250 g cream cheese (at room temperature for best results)
1 x 250g sour cream ( at room temperature for best results)
2 tablespoons Kinsterrain Manuka honey

Place all ingredients (but leave half the lemon zest for the topping) in a bowl. Optionally add Cream and/or yoghurt to increase filling, but increase lemon juice and honey proportionally and to taste.
Use a beater to mix the ingredients together slowly until the filling is firm. Use a spatula to place the filling onto op the base and smooth the top. Sprinkle the remaining lemon zest on the top and refrigerate for 2 hours.
Cut into pieces and add extra runny honey for drizzling or lemon juice to personal taste preference.