Mixed spice with honey syrup cheesecake

  • 4 hrs 20 mins cooking
  • Makes 9 Item
  • Print


Mixed spice with honey syrup cheesecake
  • 250 gram plain sweet biscuits
  • 125 gram butter, melted
Mixed spice filling
  • 500 gram cream cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon mixed spice
  • 1/2 cup (125ml) pouring cream
  • 3 egg yolks
  • 2 egg whites
Honey syrup
  • 2 cinnamon sticks
  • 4 lemon rind strips
  • 1/3 cup (120g) honey
  • 1 tablespoon water
  • 3/4 teaspoon powdered gelatine


Mixed spice with honey syrup cheesecake
  • 1
    Grease a deep 19cm (8-inch) square cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) above sides of pan.
  • 2
    Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan, refrigerate 30 minutes.
  • 3
    Preheat oven to 160°C (140°C fan forced).
  • 4
    Make mixed spice filling. Beat cream cheese, sugar, extract and spice in a medium bowl with an electric mixer until smooth, beat in cream and egg yolks. Beat egg whites in a small bowl with an electric mixer until soft peaks form, fold into cream cheese mixture.
  • 5
    Pour filling into pan, bake 50 minutes. Cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight.
  • 6
    Make honey syrup. Combine ingredients in a small saucepan, bring to the boil, remove from heat. Discard the cinnamon stick before serving.
  • 7
    Serve cheesecake with warm syrup.

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