This recipe comes from an old Asda magazine from Easter many years ago!

 

250g Digestive  Biscuits  ( I use chocolate covered ones as it binds the base together better! )

50g Butter

500g  Soft cheese

100g Set honey

2 Large Eggs

2  Tbsp flaked Almonds

 

To serve

 

Icing sugar sifted

Fresh Raspberries

 

1) Preheat the oven to 160 c ( Fan oven ) . Place the biscuits in a food processor and mix until they form fine crumbs. Tip into a large bowl . Melt the butter then mix this with the biscuit crumbs , stirring until evenly mixed.

2) Pour the mixture into a 20cm deep , non stick loose bottomed cake tin, pressing the crumbs down firmly with the back of a spoon. Chill in the fridge for 5 to 10 mins.

3) Beat the soft cheese , honey and eggs with an electric whisk until smooth, pour into the prepared tin and place on a baking sheet.  Scatter over the almonds and bake for 30 to 40 mins until golden , it will still feel a little wobbly but it will set as it cools.

4) Turn off the oven , open the door and leave the cheesecake until completely cool to help stop the surface cracking then chill for a few hours before serving.

5) Serve with raspberries and dust with icing sugar.

 

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