Honey Cheesecake

Honey Cheesecake
20 Mins
Prep time
70 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 70g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • Toffee shapes or spun toffee, to decorate
  • Toasted hazelnuts, to serve (optional)

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a 21cm (8") springform pan; chill.
  2. BEAT PHILLY, sugar, honey and spices using an electric mixer until smooth. Beat in eggs, one at a time, until well combined.
  3. POUR mixture into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar, then chill for 2 hours.
  4. SERVE topped with toffee and hazelnuts.