Honey cheesecake squares

Honey cheesecake squares

By
From
Baking
Makes
16 squares
Photographer
Vanessa Levis

There are many interesting honeys with different flavours depending on the flowers from which the bees collected the nectar – such as heather, or native Australian or New Zealand tree blossoms. These are known as ‘flower honeys’ and each has a distinctive taste. Experiment with various honeys then settle for the one you like best.

Ingredients

Quantity Ingredient
1 quantity Plain rich shortcrust pastry
lightly beaten egg white, to glaze
500g ricotta
110g caster sugar
2/3 cup honey
4 eggs
2 teaspoons cinnamon to sprinkle

Method

  1. Preheat the oven to 190°C. Grease a 20 cm square loose-based cake tin, or line a regular tin with baking paper, extending it a few centimetres over two opposite sides to aid with removal later.
  2. Roll out the pastry to line the prepared tin. Brush the pastry with a little egg white, prick the bottom and sides well and bake blind for 10 minutes. Remove and allow to cool in the tin while preparing the filling.
  3. To make the filling, beat together the ricotta, sugar and honey, add the eggs one at a time and beat until combined. Pour into the cooled pastry shell.
  4. Reduce the oven temperature to 180°C and bake the cheesecake for 45–50 minutes or the until top is golden brown. Turn off the heat and allow to cool in the oven.
  5. Sprinkle with cinnamon and cut into squares or diamond shapes to serve.
Tags:
baking
bakery
margaret
fulton
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