Frozen Honey, Cranberry and Almond Cheesecake Recipe
Cool down on those warm summer evenings with a slice of this delicious frozen cheesecake
Frozen Honey, Cranberry and Almond Cheesecake
200g Digestive Biscuits, crushed
75g butter, melted
500g cream cheese, softened
2/3 cup Mother Earth Manuka Blend
or Liquid Honey
1 tsp vanilla essence
300ml thickened cream
1/2 cup Mother Earth American Cranberries
1/2 cup Mother Earth Roasted Unsalted Almonds, roughly chopped
- Grease a 22cm round spring-form cake tin, and line sides with baking paper. Combine biscuit crumbs and butter and press mixture over the base of prepared tin. Freeze for 10 minutes.
- Meanwhile, using an electric mixer, beat cream cheese and 1/3 cup measured honey until smooth. Add cream and vanilla and beat to combine. Stir in cranberries and almonds. Spread mixture into prepared pan.
- Drizzle remaining honey over the top of the cheesecake. Use the blunt end of a bamboo skewer to swirl the honey through the creamy mixture to create a marbled effect.
- Cover cheesecake and freeze overnight until firm. Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes before serving.
Tip: This cheesecake can be kept frozen for up to 2 months. Alternatively, if you prefer not to freeze it, this cheesecake will still set in the fridge and will last well for up to a week.