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Honeysuckle Cheesecake
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5 from 1 vote

Honeysuckle Cheesecake

A deliciously light ricotta based cheesecake that keeps for a few days of delight in the fridge.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 8


  • For the base
  • 12 digestive biscuit
  • 100 g soft unsalted butter
  • For the cheesecake
  • 60 g soft unsalted butter
  • 140 g caster sugar
  • 500 g ricotta
  • 200 g crème fraiche
  • 80 g honey
  • 2 eggs - separated
  • 60 g ground almonds
  • 60 g fine semolina
  • For the topping
  • Handful of honeysuckle flowers to decorate
  • 100 g crème fraiche
  • Drizzle of honey


  • Preheat the oven to 190C, grease and line and 20-25cm cake tin.
  • To make the base, melt the butter in a small saucepan and leave to cool slightly.
  • Crush the digestive biscuits - I use a pestle and mortar - and then mix them to the melted butter until all well combined.
  • Spoon the mixture into the prepared cake tin and then level it out with the back of a spoon, pressing down gently.
  • Bake for 5 minutes and then set aside.
  • For the cheesecake, first cream the butter, sugar and ricotta until light and fluffy.
  • Separate the eggs and then beat the yolks into the fluffy mixture one at a time and then mix in the crème fraiche.
  • Fold in the ground almonds and semolina then stir in the honey til well combined.
  • Whisk the eggs whites until stiff then fold these into the mixture carefully and lightly to keep as much air as possible.
  • Pour the mixture into the cake tin on top of the biscuit base and bake for about 50 minutes until it's golden brown on top.
  • Leave it to cool in the oven and in the tin for another 30-40 minutes.
  • Turn the cake out onto your serving plate, top with crème fraiche, honeysuckle flowers and a drizzling of honey.