HONEY CHEESECAKE WITH RASPBERRIES

INGREDIENTS

4 lemon shortbread biscuits (about 85g)

140g full fat soft cheese

2a  tbsp  honey, plus 1 tsp extra

125g punnet raspberries

DIRECTIONS

Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.

Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form.

Spoon the mixture into the rings, then spread the top flat.

You can chill the cheesecakes now until ready to serve.

Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.