Honey Cheese Bake

Almost like a cheesecake, but without the base or the fuss when it comes to making it.

Serves 6–8


  • 2 extra-large eggs
  • 60 ml (4 Tbsp) sugar
  • 30 ml (2 Tbsp) cake flour
  • 100 ml runny honey, plus extra for drizzling
  • 15 ml (1 Tbsp) lemon juice
  • 15 ml (1 Tbsp) brandy
  • 500 g ricotta cheese or full-cream cream cheese
  • 5 ml (1 tsp) ground cinnamon mixed with 15 ml (1 Tbsp) sugar, or icing sugar


  1. Preheat the oven to 180 °C.
  2. Using an electric mixer, beat the eggs and sugar together.
  3. Beat in the flour and add the honey, lemon juice and brandy.
  4. Fold in the cheese and whisk until thick and creamy.
  5. Pour the mixture into a 1-litre glass baking dish or baking tin and bake for 30 minutes.
  6. Remove from the oven and cool slightly before drizzling over a little runny honey and sprinkling with cinnamon sugar, or dusting with icing sugar.
  7. Serve warm or cold with a selection of fresh fruit or berries.