Baker Gatherer has partnered with another local artisan in New Zealand: Bonnie Goods, a small bakery based in central Auckland. Bonnie Goods hand-rolls, cuts and bakes unique oatcakes inspired by the Scottish cracker tradition. Their oatcakes are now available in New Zealand in four distinct varieties.
For this recipe I’ve used Bonnie’s Kāmahi Honey Oatcake, made with honey harvested from coastal rainforests along the West Coast of the South Island. Traditionally served with cheese, these oatcakes also make an excellent base for a cheesecake, so I adapted them into a honey and pistachio cheesecake slice.
This is a slight twist on a classic cheesecake: honey provides floral sweetness and pistachios add texture and colour. It’s a make-ahead slice that benefits from an overnight chill, so plan ahead for the best results.
Note: This slice must be prepared the night before to set properly—allow time for chilling.
- Base
- 180 g pack of Kāmahi Honey Oatcakes
- 100 g butter
- Filling
- 2 x 250 g containers cream cheese (room temperature)
- 70 g caster sugar
- 1 large egg
- 90 g honey
- ¼ teaspoon almond essence (optional)
- 80 g shelled pistachios
- Preheat the oven to 180°C (fan bake). Line a 20 cm square baking tin with tin foil, leaving the foil to overhang two opposite sides to help with removal later.
- Shell and remove the husks from the pistachios, then set them aside.
- Make the base: place the oatcakes in a food processor and blitz to fine crumbs.
- Melt the butter in a medium saucepan, remove from the heat and stir in the oatcake crumbs until evenly combined.
- Press the crumb mixture firmly into the base of the prepared tin, smoothing and compacting with the back of a spoon.
- Bake the base for 5 minutes, then remove and allow it to cool slightly while you prepare the filling.
- Make the filling: using a hand beater or stand mixer, beat the cream cheese on medium speed until smooth and lump-free.
- With the mixer still running at medium speed, add the caster sugar, egg, honey and almond essence (if using). Beat until fully combined and the mixture is creamy.
- Pour the filling over the oatcake base and smooth the surface. Scatter the pistachios evenly across the top.
- Bake for 30–35 minutes, or until the top is golden and the center is set. The slice may puff and have a slight wobble—this will settle as it cools.
- Allow the slice to cool on the bench for about an hour, then transfer to the fridge to chill and set overnight. Keep it in the baking tin while it sets.
- When fully chilled and firm, lift the slice from the tin using the overhanging foil and place it on a cutting board. Cut into desired portions.
- Serve drizzled with extra honey and a dollop of whipped cream if desired. Store the cheesecake slice refrigerated until ready to serve.