Baked Manuka Honey and Citrus Ricotta Cheesecake

Indulge in the taste of summer with our baked Manuka Honey and citrus ricotta cheesecake—a deliciously guilt-free delight to brighten any day! 🍋

Ingredients - shortcrust pastry:

  • 120 g butter
  • 2 tbsp Manuka Honey
  • ½ cup milk (or 1/3 cup milk and 1 egg yolk)
  • 2 cups self-raising flour

Cream the butter and Manuka Honey. Beat in the milk (and egg yolk if used). Gradually add the flour, and stir to form a dry dough ball. Roll out to a thickness of 5-6 mm, and use as required. Chill before baking to avoid shrinkage.

Ingredients - filling:

  • 1 measure shortcrust pastry
  • 250 g ricotta cheese
  • 2 tbsp cream
  • 6 tbsp Manuka Honey
  • ½ tsp vanilla extract
  • 2 eggs
  • Finely grated rind of 1 lemon

Roll out the pastry and line 4.5 cm miniature tartlet tins, or use larger if you prefer. Preheat the oven to 200°C. Combine all remaining ingredients in a food processor or with a handheld blender. Mix until smooth. Spoon the mixture into the pastry bases, filling about three-quarters full. Bake in a preheated oven at 200°C for 15-20 minutes or until the pastry is golden and the filling has risen and set.