Baker Gatherer has teamed up with yet another small business here in New Zealand, this time I’d like to introduce Bonnie Goods, an artisan bakery based in central Auckland. Bonnie Goods specialise in rolling, cutting and baking their unique oatcakes by hand. Now Scotland’s national cracker can be enjoyed here in New Zealand, available in four different varieties.
Today’s recipe features Bonnie’s Kāmahi Honey Oatcake, made with real honey sourced from coastal rainforests along the West Coast of the South Island. Usually paired with a nice cheese, I decided to use these oatcakes for the base of a cheesecake, only seemed right.
Taking a slight twist on a classic, I’ve put together the recipe below for a honey and pistachio cheesecake slice, perfect for any occasion.
Note that this is a slice that needs to be prepared the night before, so plan well and this will be well worth it!
- 180g pack of Kāmahi Honey Oatcakes
- 100g Butter
- 2 x 250g Containers of Cream Cheese (Room temp)
- 70g Caster Sugar
- 1 Large Egg
- 90g Honey
- ¼ Teaspoon Almond Essence (Opional)
- 80g Deshelled Pistachio
- Flick oven on to 180° bake and line a 20cm square baking tin with tin foil. Let the two ends of foil overhand the sides of the tin, this will aid in removal later on.
- Next it's time to crack open plenty of pistachios along with removing their outer husks to bring out that nice green colour. Set aside when you feel you have enough.
- Starting with the base, place oatcakes in a food processor and blitz to a fine crumb.
- In a medium sized saucepan melt the butter, pour in oatcake crumbs and mix until combined.
- Press crumbs into the base of your prepared baking tin, flattening with the back of a spoon.
- When oven is up to temperature, bake the base for 5 minutes before taking out to cool slightly.
- While the base is cooling lets get started on the cheesecake filling. Using either a hand-held beater or freestanding mixer, beat the cream cheese in a bowl on a medium speed until smooth.
- Still on a medium speed, add sugar, egg, honey and almond essence. Continue to beat for a couple more minutes or until well combined.
- Pour cheesecake filling over the oatcake base and smooth out. Sprinkle pistachios over the top and then place in the oven for 30-35 minutes or until top is golden and set. Note that the slice will puff slightly and jiggle around, this is where we need faith that it will all be ok when cooled.
- Cool on a bench top for about an hour before placing in the fridge to set overnight (leave slice in its baking tin).
- The next day when slice is all firm you can now remove from the tin, carefully using the over hanging tin foil to lift out.
- Cut slice into desired sizes, drizzle with more honey and accompany it with some whipped cream.
- Keep slice in the fringe until it's ready to be devoured, delicious!