This delicious, creamy cheesecake is sweetened only from the honey and dates, with a fragrant combination of lemon and thyme. It’s the perfect light, summery dessert to impress, without being packed full of sugar.<\/p>\n\n\n
<\/div>Preheat oven to 150\u00b0C fan bake. Grease and line a 20cm cake tin with baking paper.<\/span><\/div><\/li>
Prep cheesecake base<\/span>
<\/div>Blitz all base ingredients together in a food processor, until the mixture holds together when you squeeze it with your hands. Press mixture firmly into cake tin using the base of a cup. Set aside.<\/span><\/div><\/li>
Prep cheesecake filling<\/span>
<\/div>In a large bowl, whisk together cream cheese, sour cream, honey and vanilla, until smooth. Whisk in eggs and fold in cornflour. Pour filling into tin on top of base and spread out into an even layer. Tap the tin on the bench a few times to get rid of any bubbles.<\/span><\/div><\/li>
Bake cheesecake<\/span>
<\/div>Bake cheesecake on lower-middle oven rack for about 30 minutes, until lightly puffed. It should jiggle slightly in the middle. Remove from oven and place in fridge or freezer to chill for 2-3 hours, until completely chilled.<\/span><\/div><\/li>
Make lemon syrup<\/span>
<\/div>Combine all lemon syrup ingredients in a small pot and bring to a simmer. Once simmering, reduce heat to low and simmer for 5 minutes, until reduced and thickened.Remove from heat and discard thyme.<\/span><\/div><\/li>
Serve<\/span>
<\/div>Cheesecake drizzled with lemon syrup. Top with a few sprigs of thyme and any other desired garnishes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n