Organic Earthbound Manuka Honey Cheesecake

This is my favourite cheesecake hands down. The funny thing is I found with this cheesecake is you can either use 1 generous tablespoon of good honey like the Organic Earthbound honey or you can use A WHOLE bottle of crappy supermarket squeeze me brand and you still won’t achieve as good a result…I know my choice!



150g Butter

450g Digestive or ginger biscuits (make a conscious choice and buy palm oil free)

400g White chocolate (Whittaker's or callebaut palm oil free chocolate)

200ml Cream

200g Sugar

200g Cream cheese

200g Mascarpone

1 generous tablespoon Manuka honey



  1. Melt the butter and crush the biscuits and combine. Put into your lined cheesecake tin and set in the fridge for at least 30 minutes.
  2. Meanwhile melt the white chocolate in a double boiler and separately whip the cream until they have reached soft peak.
  3. Whisk in the cream cheese, mascarpone and sugar being sure not to over whip the mixture.
  4. After you have allowed the white chocolate to cool slightly fold this into the cream mixture along with the honey.
  5. Now pour this onto the base smooth the top and allow to set in the fridge for at least 4 hours.
  6. On the picture I have served with almond brittle and poached rhubarb.