HONEY & MACADAMIA CHEESECAKE
Serves 8-10
100g butter, melted, plus extra for greasing 350g gingernut biscuits 500g cream cheese, softened 175g honey 300ml whipping cream 70g raw macadamia nuts, chopped, plus extra to garnish Honeycomb, to garnish Edible flowers, to garnish
1 Grease and line a 20cm (8in) springform cake tin. Break the gingernut biscuits into a food processor bowl. Process biscuit pieces until they are finely chopped. Add the melted butter to the biscuit crumbs and process until combined.
2 Press the biscuit and butter mixture into the bottom of the springform tin to form the base of your cheesecake. Place the tin in the freezer for 20 minutes to allow the base to set.
3 Meanwhile, thoroughly wash and dry the food processor bowl. Chop the cream cheese into cubes and add to the food processor bowl with the honey, then process until smooth. Add the cream to the cream cheese and honey mixture and continue processing until thick. Stir in the chopped macadamia nuts.
4 Remove the base from the freezer. Spread the cheesecake filling evenly on top. Cover with plastic wrap and place in the freezer overnight, or until firm.
5 Around 15 minutes before serving, remove from the freezer to soften at room temperature. Serve the cheesecake with fresh honeycomb, edible flowers and extra chopped macadamia nuts. Store any leftover cheesecake in the freezer.
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