Blueberry and Honey cheese cake
Prep time 20 minutes
Cook time 45 minutes
Prep time: 10 minutes Serves 4
This recipe uses 500+MGO Manuka Honey
For the dressing
50ml olive oil
2 tbsp lemon juice according to taste
2 tbsp Rowse Manuka honey 15+
pinch of salt and pepper to taste
For the salad
1 medium orange, peeled and cut into rounds
2 satsumas, peeled and cut into rounds
2 medium white grapefruits, peeled and cut into rounds
2 medium pink grapefruits, peeled and cut into rounds
1 lime, peeled and cut into
1/2 small red onion, cut into thin rounds
15g coriander leaves removed from stalk
200g Digestive style biscuits
For the filling
1 Vanilla pod, split and scraped out
500g Cream cheese
3 free range large eggs
1/2 lemon juice only
125ml Double cream
2 tbsp corn flour
100g Caster sugar
50g St Lawrence Gold Canadian Blueberry Blossom honey
For the top
250g Fresh blueberries
2-3 tbsp St Lawrence Gold Canadian Blueberry Blossom honey
Melt the butter in a saucepan, meanwhile crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together.
Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
Pour the filling over the top of the biscuit base and cook in the oven for 45 minutes at 130c
Do not remove the cheesecake when its cooked, just turn the oven off and leave it i to cool, otherwise cracks will form in the cheesecake.
Once the cheesecake is cool place in the fridge for 2 hours.
Serve with the fresh blueberries and finish with a drizzle of St Lawrence Gold Canadian Blueberry Blossom honey
Preparation time 1 hour 30 minutes
Cooking time 25 minutes
For the sponge
250g unsalted butter, room temperature
160g golden caster sugar
120g light soft brown sugar
80g clear heather honey
5 large eggs
1 1/2 tsp vanilla paste
450g plain flour
2 tsp baking powder
1/2 tsp ground cardamom
2 tsp cinnamon
4 tbsp mango kefir
150g mango, diced
For the mango curd
4 egg yolks
200g mango, about 1 mango, puréed
60g golden caster sugar
125g unsalted butter
For the syrup
175g golden caster sugar
3 tbsp Drambuie
For the cream cheese frosting
200g unsalted butter, softened
200g soft cheese
400g icing sugar, sifted
2 tsp vanilla paste
Start by making the mango curd for the filling. Whisk the eggs, sugar and mango purée together in a heavy-based pan and heat very gently, stirring continuously until the mixture thickens. Do not allow the mixture to become too hot otherwise the eggs will scramble. Once the sugar has dissolved, add the cubed butter a bit at a time, and continue to stir until it has all melted and the mixture coats the back of a wooden spoon. Run your finger down the back of the spoon and if the line stays it is ready. Pour into a jug and set aside to cool. You could store in the fridge overnight, or even pour into a hot sterilised jar to cool and store in the fridge well in advance.
Preheat the oven to 160ºC / 140º fan / gas mark 3. Grease and line 3 x 20cm cake tins with greaseproof paper. Finely dice the mango.
In a large bowl, soften the butter then beat in the sugars and honey until well combined. Beat in the eggs and the vanilla pasta, then fold in the flour, baking powder and spices. Stir through the mango kefir, adding a little more if the mixture seems too thick. Fold through the diced mango.
Divide amongst the tins then bake in the oven for 25 minutes until a skewer inserted into the middle comes out clean. Meanwhile, make the syrup. Dissolve the sugar in 200ml water over a low heat then bring to the boil and simmer for 5 minutes.
When the cakes are cooked remove from the oven then poke holes with a skewer all over the cake. Pour the syrup over the sponges whilst still warm. Leave in the tins for 20 minutes to cool then leave to cool completely on a cooling rack. The sponges can be made a day in advance and stored in an airtight tin.
To decorate the cake, beat together the butter, soft cheese, icing sugar, vanilla extract and Drambuie, until smooth. Spread 2 of the cakes with a layer of the mango curd. Sandwich one on top of the other then top with the remaining plain cake. Use the frosting to ice the top of the cake using a palette knife to swirl through more mango curd.