Rosemary and honey cheesecake

Ingredients:

Base:

• 1 packet (200g) PnP coconut T-biscuits
• ⅓ cup (80g) butter, softened  
• 3 sprigs rosemary, finely chopped
• 1 Tbsp (15ml) ground cinnamon 

Filling:

• ⅗ tub (150ml) thick cream
• 3 tubs (200g each) PnP medium-fat cream cheese
• 3 Tbsp (45ml) honey + extra for serving
• ½ Tbsp (7ml) vanilla essence
• ⅖ cup (100g) castor sugar 
• Seeds of 1 vanilla pod 
• 1 Tbsp (15ml) cornflour 
• 1 extra-large egg yolk 
• 3 extra-large eggs

Method

1. Preheat oven to 150°C. 
2. Grease and line the base of a 22cm loose-bottomed cake tin. 
3. Blitz biscuits in a food processor until fine. 
4. Mix with butter, rosemary and cinnamon and press into base of tin. Chill for a few minutes. 
5. Beat filling ingredients in a bowl until smooth with an electrical whisk or stick blender.
6. Carefully pour into prepared biscuit base. 
7. Bake for 1½ hours, or until set (but still slightly wobbly in the centre
8. Switch off oven, open door slightly and cool cheesecake in oven for 2 hours. 
9. Refrigerate overnight. 
10. Serve with a drizzle of honey.