Cooking Instructions
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Step 1
In a mixing bowl, add
Graham Crackers (3 cups)
,
Ground Ginger (1/2 Tbsp)
, and
Butter (1/2 cup)
. Stir until ingredients come together.
Step 2
Transfer the mixture into a 22-centimeter springform tin. Use the base of a flat-bottomed glass to press down the cookie mixture. Place in fridge to chill.
Step 3
In a mixing bowl, add
Cream Cheese (1 cup)
,
Ricotta Cheese (1 2/3 cups)
,
Whipping Cream (1 cup)
and
All-Purpose Flour (3 Tbsp)
. Using an electric mixer, beat until smooth.
Step 4
Add in
Eggs (2)
one at a time, beating as you go.
Step 5
Add
Honey (1/4 cup)
and beat until everything is combined.
Step 6
Pour the cheesecake mixture over the biscuit base. Gently tap the pan against a table to release air bubbles.
Step 7
Bake at 150 degrees C (300 degrees F) for 45-50 minutes, or until the center has set.
Step 8
Leave the cheesecake in the oven with the door open for 1 hour.
Step 9
Place cheesecake in the fridge to cool for 6 hours.
Step 10
On a tray lined with non-stick baking paper, make the fondant bees by rolling
White Icing Fondant (1 pckg)
into small balls. Paint with
Black Food Coloring (to taste)
and
Yellow Food Coloring (to taste)
. Use
Sliced Almonds (to taste)
for wings. Allow them to dry and firm up for 3 hours.
Step 11
Drizzle cheesecake with
Honey (to taste)
and top with fondant bees. Serve and enjoy!
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