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Recipe

Honey and garam masala cheesecake

Jan 28, 2012 1:00pm
  • 25 mins preparation
  • 1 hr cooking
  • Serves 10
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Ingredients

Topping
  • 200 gram tub sour cream
  • 1 tablespoon caster sugar
  • 1 teaspoon garam masala
Honey and garam masala cheesecake
  • 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.

Notes

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.

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