Baked Manuka Honey and Citrus Ricotta Cheesecake

Baked Manuka Honey and Citrus Ricotta Cheesecake

Indulge in the taste of summer with our baked Manuka Honey and citrus ricotta cheesecake—a deliciously guilt-free delight to brighten any day! 🍋

Ingredients - shortcrust pastry:

  • 120 g butter
  • 2 tbsp Manuka Honey
  • ½ cup milk (or 1/3 cup milk and 1 egg yolk)
  • 2 cups self-raising flour

Cream the butter and Manuka Honey. Beat in the milk (and egg yolk if used). Gradually add the flour, and stir to form a dry dough ball. Roll out to a thickness of 5-6 mm, and use as required. Chill before baking to avoid shrinkage.

Ingredients - filling:

  • 1 measure shortcrust pastry
  • 250 g ricotta cheese
  • 2 tbsp cream
  • 6 tbsp Manuka Honey
  • ½ tsp vanilla extract
  • 2 eggs
  • Finely grated rind of 1 lemon

Roll out the pastry and line 4.5 cm miniature tartlet tins, or use larger if you prefer. Preheat the oven to 200°C. Combine all remaining ingredients in a food processor or with a handheld blender. Mix until smooth. Spoon the mixture into the pastry bases, filling about three-quarters full. Bake in a preheated oven at 200°C for 15-20 minutes or until the pastry is golden and the filling has risen and set.


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