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Finger Lime Honey Cheesecake

A creamy baked cheesecake featuring bursts of finger lime caviar and silky Australian honey on a nutty macadamia crust.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: Australian
Ingredients Method

Ingredients
  

  • 1 1/2 cups macadamia nuts, roasted and finely ground
  • 1 cup rolled oats
  • 3 tbsp bush honey
  • 80 g unsalted butter melted
  • 1/4 tsp sea salt
  • 500 g cream cheese softened
  • 1 cup Greek yogurt
  • 1/2 cup bush honey
  • 3 large eggs
  • pulp of 2 finger limes reserve pearls
  • 1 tsp vanilla extract
  • finger lime pearls from 2 finger limes
  • 2 tbsp bush honey warmed for drizzling

Method
 

  1. Preheat oven to 160°C (320°F) and line a 20 cm springform pan with baking paper.
  2. In a bowl, mix ground macadamias, rolled oats, melted butter, honey and salt until combined. Press firmly into the base of the prepared pan. Bake for 10 minutes then set aside to cool.
  3. Beat cream cheese and Greek yogurt together until smooth. Add honey and vanilla, then beat in eggs one at a time until just combined.
  4. Fold through the finger lime pulp (excluding pearls) and pour the mixture over the crust. Smooth the top.
  5. Place the pan on a baking tray and bake for 40 minutes or until the edges are set and the centre slightly wobbly. Turn off the oven, crack the door and let cheesecake cool gradually to prevent cracking.
  6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  7. Before serving, top with finger lime pearls and drizzle with warmed honey. Slice and enjoy.