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Honey Chamomile Cheesecake

Pale gold, floral, and calm — chamomile-steeped cream and real honey in a silky cheesecake with a glossy honey mirror glaze.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 4 chamomile tea bags (or 2 tbsp dried chamomile flowers)
  • 150ml heavy cream, hot (for steeping)
  • 500g cream cheese, room temp
  • 80g honey, plus 2 tbsp warmed (to finish)
  • 50g powdered sugar
  • 150ml heavy cream (for whipping)
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • For the glaze: 100g white chocolate, chopped; 60g honey; 60ml sweetened condensed milk; 60ml water; 1½ tsp powdered gelatin, bloomed in 2 tbsp cold water; 1 drop yellow gel food colouring
  • Fresh chamomile flowers, to decorate

How to make it

  1. Steep the chamomile in the hot cream for 10 min, strain and cool completely.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  3. Beat the cream cheese, honey, powdered sugar and vanilla until smooth, then beat in the chamomile cream.
  4. Melt the bloomed gelatin, stir through the filling, then whip the remaining cream to soft peaks and fold in.
  5. Pour over the crust and chill at least 6 hours until firm (freeze the last hour for the cleanest glaze).
  6. For the glaze, heat the honey, condensed milk and water to steaming, stir in the bloomed gelatin until melted, pour over the white chocolate, blend smooth and add the drop of colouring. Cool to about 30°C and pour over the cold cheesecake. Chill 2 hours.
  7. Drizzle with the warmed honey, scatter the chamomile flowers, slice and serve.
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