Baked honey and cinnamon cheesecake

Simple and delicious, this baked honey and cinnamon cheesecake recipe is a must-make. It’s a twist on a traditional cheesecake and combines the delicious flavours of honey and cinnamon.

It’s also a great recipe to make the day before a dinner party to allow flavours to develop and it’ll give you more time to prepare other dishes.

INGREDIENTS

Serves 8

FOR THE BASE

• 1 1/2 cups (225g) plain flour
• 125g cold butter, chopped
• 1/4 cup (55g) caster sugar
• 1 egg yolk
• 2 tablespoons finely grated lemon rind
• 3 teaspoons iced water, approximately

FOR THE CHEESECAKE FILLING

• 1 1/4 cups (250g) cottage cheese
• 250g packaged cream cheese
• 3/4 cup (180ml) honey
• 1/2 cup (110g) caster sugar
• 2 teaspoons ground cinnamon
• 4 large eggs

METHOD

FOR THE BASE

1. Grease 22cm springform tin
2. Place flour in a medium bowl; rub in the butter. Add sugar, egg yolk, rind and enough water to make ingredients cling together. Knead gently on a floured surface until smooth, wrap the dough in plastic wrap; refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until large enough to line the prepared tin. Lift pastry into the tin, ease into the side, trim edge. Cover; refrigerate for 30 minutes.
4. Cover pastry with baking paper, fill with dried beans or rice, place on an oven tray. Bake in a hot oven for 10 minutes. Remove paper and beans; bake for about 10 minutes or until pastry is browned lightly, cool.
5. Pour cheesecake filling into pastry case; bake in a moderately slow oven for about 1 1/2 hours or until filing is firm, cool. Cover; refrigerate cheesecake overnight. Just before serving, drizzle extra honey, if desired.

FOR THE CHEESECAKE FILLING

1. Beat cheeses, honey, sugar and cinnamon in a medium bowl with an electric mixer until almost smooth.
2. Add eggs, one at a time, beating well after each addition.