Categories: September

Ingredients

• 75g unsalted butter, plus 75g chilled and cubed
• 150g caster sugar
• 350g full-fat cream cheese
• 4 tbsp clear honey
• 75ml double cream
• 3 medium eggs, separated, plus one medium egg, lightly beaten
• 200g plain flour, including 25g unsifted
• 1 vanilla pod, split
• 50g soft light brown sugar
• 1 tsp cinnamon
• 50g flaked almonds
• 75g icing sugar

Directions

1. Make the pastry. Put 175g flour, the cubed butter and icing sugar into a food processor. Whizz until it resembles fine breadcrumbs, add a little beaten egg and whizz briefly until it forms into a ball. Roll out on a lightly floured surface, and use to line a 23 × 6cm deep loose-bottomed tart tin. Chill for 30 minutes.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes. Remove the beans and paper, and bake the pastry case for a further 4-5 minutes until crisp. Remove, then lower the oven temperature to 180˚C/fan 160˚C/gas 4.

3. Put the remaining butter and the caster sugar into a large bowl. Using an electric whisk, beat for 2-3 minutes until pale. Stir in the cream cheese, 1 tablepsoon of honey, cream, yolks, unsifted flour and the seeds from the vanilla pod.

4. Put the egg whites into a clean, grease-free bowl. Using an electric whisk, beat to soft peaks. Gently fold them into the cheese mixture then pour into the pastry case (it will be full but the mixture sinks down once cooked). Mix the brown sugar, cinnamon and almonds together and sprinkle over the cheesecake. Bake for 1 hour, until just firm. Turn the oven off and allow to cool in the oven. Slice and serve drizzled with the remaining honey.

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