Honey, Lemon and Ginger Cheesecake

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Ingredients

12 gingernut biscuits finely crushed
50 grams butter melted
250gm cream cheese
¼ cup castor sugar
2 Tbsp J. Friend and Co Honey
1 tsp vanilla extract
2 eggs

Method

Preheat the oven to 140 degrees Celsius

Line the base and grease the sides of a loose bottomed round cake tin.

Pour the crushed gingernut biscuits into a bowl and add the melted butter, stir to combine.  Press this mixture into the base of the prepared cake tin.

Beat the remaining ingredients together until smooth.

Pour over the biscuit base and cook in the oven for approximately 30 minutes, (remove once the filling is firm and completely set)

Remove from the oven and leave to cool- refrigerate until ready to serve.

To serve:
Heat 2 Tablespoons of J Friend and Co honey in a saucepan with the juice and zest of one lemon, bring to the boil and simmer gently until syrupy, (approximately 5 minutes).  Allow to cool then drizzle over the top of the cheesecake- delicious cut into slices and served with a spoonful of softly whipped cream!