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White chocolate and honey blueberry cheesecake slab

Perfect for summer!
12
30M
50M
1H 20M

Entertain with ease with a creamy cheesecake bursting with flavour from honey and sprigs of fresh mint on top – yum!

Made with 100% Australian Wild Nectar Honey and in-season berries, this dessert will wow your guests!

Want some more recipes with honey in them?

Note: in addition to the 30 minutes preparation time listed above, you will also need to chill your cheesecake for 3 hours in the fridge. 

Ingredients

Method

1.

Preheat oven to 160°C fan-forced (180°C conventional). Line a 20 x 30cm baking pan with baking paper, extending paper on long sides.

2.

In a food processor, pulse biscuits until they’re rough crumbs. Add almonds, pulse into small crumbs. Add butter, process to combine. Press mixture evenly into pan and bake for 10 minutes until golden. Cool completely.

3.

Reduce oven temp to 140°C fan-forced (160°C conventional).

4.

Beat eggs and sugar in a bowl of a stand mixer fitted with a paddle attachment. In a separate bowl, beat cream cheese until smooth.

Gradually beat egg mixture into cream cheese, then beat in melted chocolate and honey. Fold frozen blueberries through mixture (mixture may swirl), transfer immediately to pan and smooth top.

5.

Bake for 35-40 minutes or until just set and centre has a slight wobble. Refrigerate for 3 hours.

Use a hot, sharp knife to cut into rectangles and serve with fresh blueberries, raspberries, mint leaves and drizzled with extra honey. 

You may also like: 

Honey jumble sandwiches

Date and walnut scones with cinnamon honey butter

20 best-ever cheesecake recipes to please any crowd

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