This delicious, creamy cheesecake is sweetened only from the honey and dates, with a fragrant combination of lemon and thyme. It’s the perfect light, summery dessert to impress, without being packed full of sugar.
Honey & Thyme Baked Cheesecake
Ingredients
Cheesecake Base
- 30 g pumpkin seeds
- 40 g blanched whole almonds
- 25 g oats
- 25 g ground almonds
- 30 g dates chopped
- 2 Tbsp honey
Cheesecake Filling
- 150 g lite cream cheese
- 125 g lite sour cream
- 4 Tbsp honey
- 1 tsp vanilla extract
- 2 eggs
- 2 Tbsp cornflour
Lemon Syrup
- 1 lemon zested
- 3 springs fresh thyme
- 2 Tbsp honey
- 4 Tbsp water
To Serve
- remaining thyme springs
- optional, edible flowers
Instructions
- Before you startPreheat oven to 150°C fan bake. Grease and line a 20cm cake tin with baking paper.
- Prep cheesecake baseBlitz all base ingredients together in a food processor, until the mixture holds together when you squeeze it with your hands. Press mixture firmly into cake tin using the base of a cup. Set aside.
- Prep cheesecake fillingIn a large bowl, whisk together cream cheese, sour cream, honey and vanilla, until smooth. Whisk in eggs and fold in cornflour. Pour filling into tin on top of base and spread out into an even layer. Tap the tin on the bench a few times to get rid of any bubbles.
- Bake cheesecakeBake cheesecake on lower-middle oven rack for about 30 minutes, until lightly puffed. It should jiggle slightly in the middle. Remove from oven and place in fridge or freezer to chill for 2-3 hours, until completely chilled.
- Make lemon syrupCombine all lemon syrup ingredients in a small pot and bring to a simmer. Once simmering, reduce heat to low and simmer for 5 minutes, until reduced and thickened.Remove from heat and discard thyme.
- ServeCheesecake drizzled with lemon syrup. Top with a few sprigs of thyme and any other desired garnishes.
