- 500 g butternut snap biscuits
- 250 g unsalted butter
- 750 g cream cheese
- 3 tbsp plain flour
- 2 tsp vanilla
- 1 cup Beechworth Honey Traditional Honey
- 200 g sour cream
- 4 eggs (at room temperature)
- Zest of 1 lemon
- 250 g cherries (pitted)
- 1/2 cup water
- 1/2 cup Beechworth Honey Traditional Honey
- 1 tsp vanilla
- Preheat the oven to 160°C. Grease and line the base and sides of a 22cm springform cake tin.
- Place the biscuits into a food processor and blitz until they form a light crumb. Add the melted butter and blitz again until the mixture resembles wet sand.
- Pour into the prepared tin, spreading over the base and sides. Firmly press the mixture into the sides and base to create a solid crust.
- Using an electric beater, beat the cream cheese until it becomes light and smooth. Add the flour and beat again until just combined. Add the vanilla, honey, sour cream, lemon zest and beat again.
- Add the eggs one at a time, beating until smooth and just combined. Avoid overbeating the batter as this will add too much air.
- Pour into the biscuit base and bake for 1 hour 20 minutes. The top should be very light golden brown and flat. It should jiggle slightly when you gently shake the pan.
- Leave the cheesecake in the oven to cool with the door open. Refrigerate for at least 4 hours before removing from the tin.
- While the cheesecake is cooling, combine the water, honey and cherries in a shallow pan. Bring to the simmer and cook for 10 minutes until the cherries have softened.
- Remove the cherries from the pan leaving only the syrup. Simmer for a further 10 minutes or until it thickens slightly and coats the back of a spoon.
- Allow the cherries and syrup to cool before spooning on top of the cheesecake to serve.
Beechworth Honey Traditional Honey Jar 950g
Once you’ve made your way through 950g of pure Australian honey, our large Traditional Honey jar can live on in the pantry. You can repurpose the generous sized jar to house homemade biscuits or your favourite flour, rice or pasta.