Honey and Vanilla Cheesecake

  • 175g speculoos biscuits
  • For the filling
  • 400g full-fat cream cheese
  • 200ml full-fat crème fraiche
  • 400ml double cream
  • 2 vanilla pods, seeds removed
  • 75g honey
  • For the topping
  • 500g mixed berries
  • 1 tablespoon icing sugar
View metric measurements

Put the biscuits into a food processor and blitz, until they become crumbs. Sprinkle them into the base of a 23 centimetre loose bottom tin and spread them out evenly.

In a bowl, whisk together the cheesecake filling ingredients until thick and creamy, pour it over the base and allow to chill for 1 hour. Remove from the tin, place the berries on top and sprinkle with icing sugar.

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