Manuka Honey Cheesecake with Raspberries Recipe

Preheat the oven to 325°F (160°C) and grease a 20cm round cake tin.

Crush the digestive biscuits in a plastic bag using a rolling pin until fine crumbs form.

Pour the melted butter into the plastic bag with the crumbs and mix well.

Press the mixture onto the bottom of the cake tin, creating an even layer.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add in the Manuka honey, beating well after each addition.

Add the eggs one at a time, mixing until well incorporated.

Stir in the vanilla extract.

Pour the cream cheese mixture over the biscuit base in the cake tin.

Bake for approximately 50 minutes, or until the center is set and the top is slightly golden.

Remove from the oven and let it cool completely in the tin.

Once cooled, refrigerate for at least 4 hours or overnight.

When ready to serve, carefully remove the cheesecake from the tin and transfer to a serving plate.

Top with fresh raspberries before slicing and serving.