Furious Bee Cheesecakes with Berry Salad
When you have a beautiful raw honey on your hands it needs to be used in a cold recipe so you don’t destroy the natural nutrients, bacteria and benefits that come along with honey direct from the comb.
This recipe was developed with local WA Furious Bee Honey as the star ingredient and it shines in all its natural glory.
This would make a gorgeous festive dessert over summer and it’s simple enough to double or tripple the batch to cater for a crowd.
The bees and I hope you love it!
Honeycomb Cheesecake Jars
Makes 4-6 jars
50g Pistachio toasted
1 tsp cinnamon
100g Greek Yoghurt or Quark
½ tsp lemon ring
⅓ cup furious bee honey
125g double cream
1 tsp vanilla
4 tbsp Furious Bee honey
2 tbsp Furious Bee honey
2 tbsp lemon juice
½ cup blueberries
½ cup raspberries
½ Strawberries, sliced
⅓ cup micro basil or baby basil leaves
6 x 10g Honeycomb pieces
Melt butter over low heat, add saffron to steep and set aside.
Place pistachio in mortar and pestle and crush lightly.
Add digestives and cinnamon to mortar and pestle and crush then mix.
Add melted butter to mortar and toss well to coat crumbs.
Stir mascarpone and quark in a large bowl to combine
Gently whip double cream to thicken, then along with the honey add to the mascarpone and fold through.
Divide the crumbs crumb between 6 small jars (or 4 larger jars) filling around ⅓ of the jar.and flatten gently.
Divide the Honey Cream Cheese across your jars, leaving room for the berry salad and lightly flatten. Cover and place in the refrigerator for 2 hours or overnight.
Whisk lemon and honey well to combine in a large bowl.
Toss berries together in the lemon honey mix to coat.
Add basil leaves and toss gently
Remove cheesecake from the refrigerator and top with berry and basil salad.
Finish with a drizzle of the lemon honey liquid and a piece of honeycomb.