Simple is sometimes best and this moorish cake proves this.
Milk and Honey Cake
12
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 175g | Crushed digestive biscuits |
| 60g | Trex |
| 450g | Full fat ricotta cheese |
| 450g | Cream cheese |
| 150g | Sugar |
| 6 | Whole eggs |
| Splash vanilla extract | |
| 200g | Condensed milk |
| 100g | Honey |
| 200g | Pistachios |
| 50g | Honey |
| 200g | Sugar |
Method
Preheat the oven to 170 degrees.
Make the base by combining the chocolate biscuits with the Trex and add to a spring sided cake tin.
To create the topping, add the cheese, milk, honey, sugar, eggs and vanilla extract in to a mixer and pulse until smooth. Pour this over the base and bake for around one hour. The cheesecake should be just set in the middle.
For the sauce, warm the honey and sugar in a pan to create a caramel. Add the nuts and pour over the cheesecake.
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