We visited local Mt. Eden cafe Coffee Pen and spent some time with owner Yas, who gave us the recipe for his beautiful Honey, Lemon and Thyme Walnut Crumble Cheesecake -

1 packet plain biscuits

150g butter

1 tbsp yoghurt

450g cream cheese

200g white sugar

345g cream

zest of 2 lemons

3/4 cup lemon juice

77g honey

6 twigs of thyme

4g gelatin

70g walnuts

60g flour

1 Tsp cinnamon

110g brown sugar

1. Base -

crush plain biscuits with a rolling pin until fine.

pour 100g melted butter to bowl of crushed biscuits.

line a 23cm cake tin with baking paper and press biscuit mixture into the base.

2. Lemon - zest 2 lemons, then juice lemons until you have ¾ cup of juice.

3. Cheese - in a food processor or with an electric whisk, combine: 450g cream cheese, 200g sugar, 1tbsp yoghurt. Whip 345g of cream and add to cheese mix.

4. Sieve - sieve filling to remove lumps.

5. Add -lemon zest, lemon juice, honey, thyme and gelatin.

6. Filling - pour mixture into the base.

7. Crumble - combine walnuts flour, 47g butter cinnamon and brown sugar.

8. Bake - bake crumble for 10 minutes at 170°C.

9. Finish -

cover the cheesecake with crumble and refrigerate for 6 hours or overnight.

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Journal // Pen Cookbook: Honey, Lemon & Thyme Walnut Crumble Cheesecake