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Rosemary & Thyme Cheesecake

This beautiful rosemary & thyme cheesecake from The Groovy Food Company is as tasty as it is delicious, the herbal tints giving it a lovely floral note…

Course afternoon tea, Dessert
Cuisine American, british
Keyword cheesecake
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Author The Groovy Food Company

Ingredients

For the base

  • 200 g gluten-free ginger biscuits
  • 80 g The Groovy Food Company Virgin Coconut Oil
  • 1 rosemary sprig picked
  • 25 g caster sugar

For the cheesecake

  • 300 g cream cheese
  • 125 g The Groovy Food Company Coconut Sugar
  • 2 vanilla pods seeds only
  • 280 ml double cream
  • 150 g crème fraiche

For the topping

  • 3 thyme sprigs picked
  • 70 g The Groovy Food Company Organic Fine Blossom Honey

Instructions

  1. For the base, finely chop the rosemary and crush biscuits in a bowl.

  2. In a pan, heat coconut oil, stir in sugar, add the rosemary and crushed ginger nuts. Take off the heat once the butter has melted and mix until well combined.

  3. Place the base mixture in a 23cm lined tin and press down until firm. Pop in the fridge to chill and set for one hour.

  4. In a large bowl, combine all of the cheesecake ingredients and whisk until the mixture thickens and sets.

  5. Remove the set base from the fridge and pour the cheesecake mixture in. Tap on a flat surface to even out the layer and place back in the fridge to set for minimum of 3 hours.

  6. To serve, warm the honey in a pan and drizzle over the top of the cheesecake, adding a sprinkle of thyme to taste. Voila! A delicious taste of summer on a plate!