Manuka honey cheesecake with raspberries

• lemon shortbread

  biscuits (about 85g)

• full fat soft cheese↗140g g
• double cream↗50ml ml
• caster sugar↗1 tbsp tbsp
• manuka honey↗2 tbsp tbsp

  plus 1 tsp extra

• punnet raspberry125g g

Step-by-step instructions

1. 1

   Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.

2. 2

   Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.

3. 3

   Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.