Honey and Hazelnut Cheesecake
Ingredients
- 6 oz digestive biscuits broken
- 3 oz butter melted
- 1/2 oz powdered gelatine
- 2 tbsp water
- 4 oz hazelnuts
- 8 oz cream cheese
- 4 tbsp honey
- 2 size 3 eggs separated
- 1/2 pint double cream
- whole hazelnuts to decorate
Instructions
- Place the biscuits in the processor bowl and chop finely.
- Add the melted butter and press over the base of a 9 inch loose bottomed tin. Chill.
- Dissolve the gelatine in water over a bowl of hot water.
- Place the hazelnuts in the processor bowl and process until finely chopped.
- Add the cream cheese, honey and egg yolks and process together for 5 seconds.
- Turn into a large bowl.
- Whisk the egg whites until stiff. Reserve.
- Whisk the cream until thick. Add the creamed cheese mixture, gelatine and egg whites to the cream and mix together well. Pour over base and chill until set.
- Remove from tin and decorate with cream and hazelnuts.
Calories: 677 kcal
Carbohydrates: 39 g
Protein: 12 g
Fat: 55g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 181 mg
Sodium: 399 mg
Potassium: 280 mg
Fiber: 3 g
Sugar: 22 g
Vitamin A: 1525 IU
Vitamin C: 1 mg
Calcium: 105 mg
Iron: 2 mg