Rosemary and honey cheesecake

Rosemary is the perfect partner to dessert! Who knew? It’s great for a not-too-sweet cheesecake.

30 minutes

Serves 4

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  • 1 packet (200g) PnP coconut T-biscuits
  • ⅓ cup (80g) butter, softened  
  • 3 sprigs rosemary, finely chopped
  • 1 Tbsp (15ml) ground cinnamon 
  • 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 suga
  • Seeds of 1 vanilla pod 
  • 1 Tbsp (15ml) cornflour 
  • 1 extra-large egg yolk 
  • 3 extra-large eggs


  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.



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