Honey Vanilla Cheesecake

1. Prepare the crust of the cake by mixing the biscuit/cracker crumbs with melted butter.

2. Press the crumbs firmly onto the base of an 8-inch round baking pan. If using springform, remember to cover the outside with foil.

3. For the filling, beat the softened cream cheese and yoghurt until creamy. Add 1 cup of honey, vanilla bean caviar and flour and mix until smooth. Beat in one egg at a time until smooth again.

4. Pour the filling onto the crust and bake at 150ºC for 1 hour.

5. Meanwhile, mix the berries with remaining 1/2 cup of honey and water. Cook in a saucepan with low heat until berries have softened and the syrup has thickened, about 15 to 20 minutes.

6. Cake is ready when the sides have pulled away slightly but the middle is still slightly jiggly. Let cake cook completely in the oven before refrigerating for at least 3 hours.

7. Drizzle berry sauce over a slice before serving.

Tips: You may use a water bath to prevent cracking on the surface of the cake. I never use a water bath. My trick is to let the cake sit in the oven (with the door closed) until both the oven and the cake have cooled completely before removing the cake to be refrigerated.