Salted Honey Biscuit Cheesecake
500g Cream Cheese, softened to room temperature
165g Caster Sugar
1 Tsp Lemon Rind, finely grated
90ml Honey, plus extra to decorate
½ Tsp Sea Salt
2 Tsp Gelatin Powder, dissolved in 60ml boiling water
300ml Thickened Cream, whipped
Honeycomb, to serve (optional)
250g Biscuits (we like Arnott’s Scotch Finger or Milk Coffee)
60ml Bertolli Organic Extra Virgin Olive Oil
1 Tbsp Butter, softened to room temperature
½ Tsp Vanilla Bean Paste
Pinch of sea salt
Grease a 22cm round springform pan. To make the base, add biscuits to a food processor and blitz to a fine crumb.
Add Bertolli Organic Extra Virgin Olive Oil, butter, vanilla and salt and blend until combined.
Pour the mixture into the base of the prepared tin and press to even the surface. Refrigerate for 30 mins while you prepare the filling.
Using a handheld mixer or stand mixer, combine cream cheese, mascarpone, sugar, lemon rind, honey and salt in the bowl.
Whisk until smooth and there are no lumps. Add gelatine mixture and whisk for a further 10 seconds until combined.
Add whipped cream and fold through.
Pour cheesecake filling over the prepared base. Drizzle extra honey over the surface of the cheesecake to decorate then refrigerate overnight to set.
Serve with lip smacking honeycomb for that extra crunchy, chewiness goodness we all love!