4 lemon shortbread biscuits (about 85g)
140g full fat soft cheese
50ml double cream
1 tbsp caster sugar
2 tbsp Manuka honey, plus 1 tsp extra
125g punnet raspberry
. 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.