Name: Winter cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 175.00 g digestive biscuits; 25.00 ml butter unsalted, melted; 20.00 ml honey clear, warmed; 15.00 ml nutmeg whole, freshly grated; 3.00 chocolate Crunchie bars; 100.00 g dark chocolate chopped; 250.00 g cream cheese at room temperature; 180.00 ml castor sugar; 200.00 ml cream; 15.00 ml Sheridans gelatine; 30.00 ml water cold; 2.00 eggs white; 0.00 cake mix vanilla; 15.00 ml castor sugar extra; 2.00 limes grated rind and juice; 0.00 lime sliced, caramelised

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Ingredients (16)

CRUST

175.00 g	digestive biscuits
25.00 ml	butter — unsalted, melted
20.00 ml	honey — clear, warmed
15.00 ml	nutmeg — whole, freshly grated

FILLING

3.00	chocolate — Crunchie bars
100.00 g	dark chocolate — chopped
250.00 g	cream cheese — at room temperature
180.00 ml	castor sugar
200.00 ml	cream
15.00 ml	Sheridans gelatine
30.00 ml	water — cold
2.00	eggs — white
0.00	cake mix — vanilla
15.00 ml	castor sugar — extra
2.00	limes — grated rind and juice
0.00	lime — sliced, caramelised

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Method:

CRUST
Crush the biscuits in a food processor. Add the melted butter, honey and nutmeg and mix well.
Using the back of a wooden spoon, press the mixture into the base of a deep 23 cm loose-bottomed flan tin or round cake tin. Chill until very cold.
FILLING
Cut the Crunchie bars into 5 mm pieces (they will break and crumble but try to preserve as many whole pieces as possible).
Melt the dark chocolate and dip the pieces of Crunchie, three to four at a time, in the melted chocolate.
Remove the chocolate-coated pieces with a fork and place on waxed paper to cool completely.
Whisk the cream cheese and 180 ml castor sugar at low speed until light and fluffy, about 10 minutes.
Whip the cream lightly and chill for 10 minutes.
Sprinkle the gelatine over the cold water and leave to sponge for five minutes before melting over hot water.
Whisk the egg whites and cream of tartar until frothy, add the 15 ml castor sugar and whisk until soft peaks form.
Mix a little of the cream cheese mixture with the melted gelatine, then add the gelatine mixture to the rest of the cream cheese mixture.
Add the cream and mix rapidly.
Add the egg whites, lime rind and juice.
Finally fold in the Crunchie pieces and spoon the mixture into the crust.
Chill for two hours or until set.
TO SERVE
Slice with a hot knife and serve with caramelised lime peel or fresh strawberries and cream.
Note: To caramelise lime peel, cut peel into thin strips, roll in castor sugar and bake at 120 °C until dry.