Baked cheesecake with caramelised honey sauce

A dreamy baked cheesecake with delicious fruits and Rowse Light & Mild honey. A great idea for a baked dessert when you want that wow factor.

• Preparation: 15 mins
• Cooking: 50 mins
• Serves: 6

What you need:

For the cheesecake:

• 175g (6oz) digestive biscuits, crushed
• 25g (1oz) ground almonds
• 75g (3oz) unsalted butter, melted
• 575g (1lb 4oz) curd cheese
• 425ml (3/4 pint) soured cream
• 15ml (1tbsp) cornflour
• 115g (4oz) caster sugar
• 30ml (2 tbsp) Rowse Light & Mild honey
• 3 large eggs
• few drops vanilla essence

For the topping:

• 115g (4oz) granulated sugar
• 60ml (4tbsp) Rowse Light & Mild honey
• 400g (14oz) strawberries, hulled and halved

What you do:

1. Preheat the oven to 180°C/350°F/Gas 4. Grease the base and sides and line the base of a 23cm (9 inch) spring release cake tin. Mix the biscuits, ground almonds and butter together. Press the mix over the base of the tin.
2. Beat the curd cheese, soured cream, cornflour, sugar, Rowse Light & Mild honey, eggs and vanilla together in a bowl until smooth. Spoon into the tin and bake for 45-50 minutes, or until set. Leave to cool in the tin, then chill.
3. Make the sauce. Place the sugar in a saucepan with 60ml (4 tbsp) water and bring to the boil, stirring until the sugar dissolves. Boil until it caramelises to a golden brown. Carefully stir in 45ml (3 tbsp) water, and then stir in the Rowse Light & Mild honey. Leave to cool. To serve, unmould the cheesecake, arrange the strawberries on top and serve, cut into slices drizzled with the honey sauce.

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