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Recipe

Cinnamon cheesecake with honey syrup

Oct 29, 2012 1:00pm
  • 25 mins preparation
  • 5 mins cooking
  • Serves 10
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Ingredients

Cinnamon cheesecake with honey syrup
  • 250 gram digestive biscuits, finely crushed
  • 100 gram butter, melted
  • 2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 375 gram cream cheese, chopped, at room temperature
  • 300 millilitre thickened cream
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • whipped cream, to serve
Honey syrup
  • 3/4 cup honey
  • 2 tablespoon water
  • 4 strips lemon rind
  • 3 cinnamon sticks

Method

Cinnamon cheesecake with honey syrup
  • 1
    In a medium bowl, combine biscuit crumbs and butter. Press mixture firmly into base and sides of a 22cm springform pan, using a flat bottomed glass. Chill for 20 minutes.
  • 2
    Meanwhile make honey syrup by combining all ingredients in a small saucepan. Bring to boil. Reduce heat and simmer for 4-5 minutes until thickened slightly. Remove from heat Cool. Discard lemon rind. Reserve cinnamon sticks.
  • 3
    Whisk gelatine into water with a fork until dissolved. Cool slightly.
  • 4
    In a large bowl, using an electric mixer, beat cream cheese until smooth. Add cream, sugar, vanilla and cinnamon, beating until combined. Whisk in gelatine mixture and half the cooled honey syrup.
  • 5
    Pour mixture into crust. Chill for 3 hours or overnight until firm. Serve in wedges, drizzled with remaining honey syrup. Decorate with reserved cinnamon sticks. Serve with cream, if liked.

Notes

Chill honey syrup until same temperature as cream mixture. Reheat the syrup to serve in microwave.

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