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Miniature lavender and blueberry cheesecake with honeycomb

Preparation time:: 60 mins & setting time

Cooking time:: 20 mins

Serves:: 6

Ingredients

100g plain sweet biscuits
75g unsalted butter, melted
2 tbs caster sugar

Fresh honey with honeycomb and thick cream, to serve

Cream cheese layer
250g cream cheese, at room temperature
2 tbs fresh honey
2 tbs caster sugar
2 tsp lemon juice
1 tsp vanilla extract

2 eggs

Lavender blueberry layer
125g punnet fresh blueberries
80g caster sugar
2 tbs water
2 tsp dried lavender
175g cream cheese, at room temperature
100g Greek natural yoghurt

Method

1. Preheat oven to 170C. Line a 6-hole Texas muffin pan (180ml) with large paper cases.

2. Process biscuits to form crumbs. Add sugar and butter. Process until combined. Divide among paper cases. Press down over base.

3. To make cream cheese layer, beat cream cheese, honey, sugar, juice and vanilla with an electric mixture until smooth. Beat in eggs one at a time. Pour filling over biscuit base. Bake for 20 minutes. Cool to room temperature. Refrigerate until required.

4. To make lavender blueberry layer, cook blueberries, sugar, the water and lavender in a small saucepan over low heat, stirring often, for 10 minutes. Remove from heat. Stand 5 minutes. Strain and discard solids. Cool syrup.

5. Beat cream cheese until smooth. Add yoghurt. Beat until smooth and combined. Beat in blueberry lavender syrup. Pour mixture over cream cheese layer.

6. Refrigerate for several hours or overnight. Serve with cream, honey and honeycomb.