Honey Cheese Cake
500g cream cheese
1/2 cup Streamlands Manuka Honey
1/2 cup granulated sugar
1 tsp. vanilla extract
1 1/2 cups Greek yoghurt
1 Tbs. lemon juice
1 1/2 cups ginger biscuits crumbs
5 Tbs. butter,
Honey to garnish
In a bowl, combine ginger biscuit crumbs, butter and sugar until blended. Press into the bottom of a well-greased loose bottom round cake tin or metal ring (one large or individual) and place in the fridge to chill.
In a large mixing bowl, beat the cream cheese until smooth. Add the honey, sugar and vanilla extract. Add the Greek yoghurt and lemon juice, mix until blended. Pour the filling over the chilled bases and smooth the top. Cover and refrigerate for 3 to 4 hours, or overnight.
Remove from mound and drizzle over some honey and serve with some strawberries.