Perfect for effortless entertaining, this no-cook dessert uses Spinneysfood delicious ready-made honey cake
| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling Time | 2 hours |
| Serves | 8-12 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFGrease a 20cm springform cake tin and line only the sides with baking paper. Set aside.
Place the digestive biscuits in a clean resealable plastic bag. Using a rolling pin, crush them until they are fine crumbs. Transfer to a large bowl. Melt the butter and mix it into the crushed digestives. Spoon it into the base of the cake tin, pressing it down to form an even layer. Cut the honey cake in half, then into thin slices. Place along the inside of the cake tin. Refrigerate while you make the cheesecake mixture.
Zest the lemon and place it in a large bowl along with the cream cheese, yoghurt and icing sugar. Whisk until smooth, then set aside. Roughly chop the chocolate. Place it in a heatproof bowl over a pot of simmering water, making sure the base of the bowl isn’t touching the water. Stir until the chocolate has melted. Pour it into the cream mixture and whisk together until fully incorporated.
Spread the cheesecake mixture evenly on top of the biscuit base and refrigerate for 2 hours until set.
When ready to serve, place the Biscoff spread in a bowl and melt in a microwave. Pour it over the cheesecake.
Remove the cake from the tin, slice and serve.
