Name: Honey and garam masala cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10
Ingredients: Topping; 200 gram tub sour cream; 1 tablespoon caster sugar; 1 teaspoon garam masala; 250 gram crushed gingernut biscuits; 1/3 cup desiccated coconut; 125 gram melted butter; 750 gram room temperature cream cheese; 1/2 cup honey; 3 eggs; 2 tablespoon lemon juice; sliced fresh figs, honey, to serve

Honey and garam masala cheesecake

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Serves 10

Prep

25M

Cook

Total

1H 25M

Ingredients

Topping

200 gram tub sour cream

1 tablespoon caster sugar

1 teaspoon garam masala

250 gram crushed gingernut biscuits

1/3 cup desiccated coconut

125 gram melted butter

750 gram room temperature cream cheese

1/2 cup honey

3 eggs

2 tablespoon lemon juice

sliced fresh figs, honey, to serve

Method

Topping

1.In a small bowl, combine sour cream, sugar and garam masala.

2.Remove cheesecake from oven gently spread topping over cake. Bake a further 10-15 minutes, until just set. Leave cheesecake to cool in a turned-off oven with door ajar.

3.Chill 4 hours or overnight. Remove from fridge 30 minutes before serving. Serve in wedges. Accompany with sliced figs drizzled with honey.

Honey and garam masala cheesecake

4.Preheat oven to moderately slow, 160°C. Lightly grease and line base of a 22cm springform pan.

5.In a large bowl, combine biscuits and coconut. Stir in butter until well combined. Press firmly over base and sides of pan. Chill 30 minutes.

6.Meanwhile, in a bowl, using an electric mixer, beat cream cheese and honey together until smooth. Add eggs one at a time, beating well after each addition. Mix in juice. Pour onto base. Bake 45-50 minutes.

If figs are unavailable, use other fruit in season such as kiwifruit. Cheesecake will be slightly wobbly in the centre – cool it slowly, to prevent cracks from forming.
Note

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Ingredients

Method

Topping

Honey and garam masala cheesecake

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