Baker Gatherer has partnered with another small New Zealand business: Bonnie Goods, an artisan bakery based in central Auckland. Bonnie Goods hand-rolls, cuts, and bakes unique oatcakes inspired by Scotland’s national cracker. Their oatcakes are now available in New Zealand in four distinct varieties.
This recipe features Bonnie’s Kāmahi Honey Oatcake, made with honey harvested from coastal rainforests on the West Coast of the South Island. Typically served with cheese, these oatcakes also make an excellent base for a cheesecake, which is the approach taken here.
Below is a slightly different take on a classic: a honey and pistachio cheesecake slice. It’s elegant, simple, and ideal for special occasions or casual afternoon tea.
Note: This slice must be prepared the night before, so allow time for chilling.
- Base
- 180g pack of Kāmahi Honey Oatcakes
- 100g butter
- Filling
- 2 x 250g containers cream cheese, at room temperature
- 70g caster sugar
- 1 large egg
- 90g honey
- ¼ teaspoon almond essence (optional)
- 80g shelled pistachios
- Preheat the oven to 180°C (350°F). Line a 20cm square baking tin with foil, leaving an overhang on two opposite sides to lift the cheesecake out later.
- Shell the pistachios and remove any outer husks to reveal the green kernels. Set aside.
- Make the base by placing the oatcakes into a food processor and blitzing them into fine crumbs.
- Melt the butter in a medium saucepan, then mix in the oatcake crumbs until fully combined.
- Press the crumb mixture evenly into the base of the prepared tin, smoothing with the back of a spoon.
- Bake the base for 5 minutes, then remove from the oven and allow it to cool slightly while you prepare the filling.
- Beat the cream cheese in a bowl with a hand mixer or stand mixer on medium speed until smooth.
- With the mixer still on medium, add the caster sugar, egg, honey, and almond essence (if using). Beat until the mixture is well combined and silky.
- Pour the cheesecake filling over the warmed oatcake base and smooth the top. Sprinkle the shelled pistachios evenly over the surface.
- Bake for 30–35 minutes, or until the top is golden and set. The cheesecake may puff and wobble slightly; it will settle as it cools.
- Allow the slice to cool on the bench for about an hour, then refrigerate overnight in the tin to set fully.
- When firm the next day, lift the cheesecake from the tin using the foil overhang and peel it away. Slice to your preferred portions.
- Serve drizzled with extra honey and, if desired, a dollop of whipped cream. Store refrigerated until ready to enjoy.
Enjoy this honey and pistachio cheesecake slice as an elegant dessert or a comforting treat with your favourite cup of tea or coffee.