Hazelnut and Honey Cheesecake Recipe

175 g/6 oz/1 cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz butter or margarine, melted
100g/4 oz/1 cup hazelnuts
225 g/8 oz/1 cup cream cheese

60 ml/4 tbsp clear honey
2 eggs, separated
15 g/1 tbsp powdered gelatine

30 ml/2 tbsp water
250 ml/8 fl oz/1 cup double (heavy) cream

Method:

Mix together the biscuit crumbs and butter and press into the base of a 23 cm/9 in loose-bottomed flan tin. Reserve a few hazelnuts for decoration and grind the remainder. Mix with the cream cheese, honey and egg yolks and beat well. Meanwhile, sprinkle the gelatine on the water and leave to stand until spongy. Place the bowl in a pan of hot water and stir until melted. Stir into the cheese mixture with the cream. Whisk the egg whites until stiff and gently fold them into the mixture. Spoon over the base and chill until set. Garnish with the whole hazelnuts.