Egmont Honey – Honey, fig and ginger cheesecake

A game-changer when it comes to entertaining! This cheesecake is creamy, sweet and creates a little punch of spice with the added ginger. Easy crowd pleaser and very simple to make!

Prep time: 20 mins

Cooking time: 45-50 mins

Setting time 3.5 hours

Ingredients:

For the base:

200g gingernut cookies

60g melted butter

For the filling:

100g Egmont honey

600g light cream cheese, at room temperature

1 tsp. vanilla extract

2 large eggs at room temperature

1 teaspoon of crushed ginger

For the topping:

5-6 fresh figs sliced thinly

2 tbsp. chopped pistachios

1-2 teaspoons honey to drizzle

Instructions:

• Begin by pre-heating your oven to 160 degrees.
• Get all your ingredients ready and put the 200g gingernuts in a freezer bag.
• To create the ginger base, crush the biscuits with a rolling pin until they make a light crumb.
• From there, line a square baking pan (23cm x 23cm) with baking paper and set aside.
• Melt the butter, add to the ginger crumbs and mix to combine. Transfer to your prepared baking tin and press down with the back of a spoon to get one even layer. 
• Set aside.
• For the filling begin by mixing the cream cheese with the ginger, honey, and vanilla extract. 
• Next, add the eggs and mix until it is well combined. 
• Pour the filling on the ginger base and then back for about 45-50 minutes. 
• You will know this is ready when the edges have set but the centre of the cheesecake can still jiggle a bit when you move the pan. 
• Take out of the oven and let cool down completely. From there, place in the fridge for 3.5 hours.
• To finish – slice the figs thinly and place on top the cheesecake. Crush your pistachios with a rolling pin and sprinkle over. Complete the cheesecake by drizzling the remaining honey on top of the cake. 
• Slice and serve immediately.
• This cheesecake can be kept in the fridge for up to 3 days.

ENJOY!