A recipe from the Good Food collection.
250g wheatmeal biscuits (cookies), such as Granita
½ teaspoon ground cinnamon, plus 1 teaspoon extra
½ teaspoon ground nutmeg
100g unsalted butter, melted
500g cream cheese, at room temperature
4 tablespoons honey
3 eggs, at room temperature
85g sultanas (golden raisins)
1 teaspoon ground cinnamon, extra
Brush a 27 × 17 cm (10¾ × 6½ inch) rectangular shallow tin with melted butter and line the base and two long sides with baking paper. Put the biscuits in a food processor with the cinnamon and nutmeg and process into crumbs. Add the butter and process until well combined. Press firmly into the prepared tin and refrigerate until firm. Preheat the oven to 170°C (325°F/Gas 3).
Using electric beaters, beat the cream cheese and honey together until the mixture is creamy. Add the eggs one at a time, beating well after each addition. Stir through the sultanas. Pour the mixture over the base. Sprinkle over the extra cinnamon, and swirl gently with a thick bamboo skewer to create a swirled effect on the top. Bake for 30–35 minutes, or until just set. Cool in the tin, then cut into pieces to serve.
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