150mlbritish wildflower honeyor whatever honey is local to you
1teaspoonfresh thyme leaves
zest of 1 lemon
Extra honey to drizzle
In a food processor whizz up the digestive biscuits until they resemble breadcrumbs and then pour in the melted butter until completely combined.
Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile pre-heat the oven to 150°C.
Then place the digestive base in the oven to bake for 15 minutes.
While it’s baking, beat the goats cheese and the honey in a large bowl until smooth.
Add the sour cream and beat again until smooth.
Mix in the eggs, one at a time.
Add the thyme leaves, lemon zest and a pinch of salt and stir in until everything is well incorporated.
Pour the batter on top of the biscuit base and bake for 40 minutes until the top has set but still has a little wobble in the centre.
Remove from the oven and leave to come to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours.
Remove from the tin and drizzle with honey before serving.
*If you are based in the UK then the best gluten-free digestive biscuits I can find are Prewetts Digestive Biscuits. Do track them down if you can, I'm a bit of a digestive biscuit fiend and these are a very close match to their gluten rich cousins. If you can't get hold of Prewett's then Nairn's Gluten Free Oats & Syrup Biscuit Breaks also work brilliantly in this recipe.