Manuka Lemon Honeycomb Cheesecake

A delightful cheesecake with the creamy richness of cream cheese complemented by the refreshing tang of Manuka lemon honey,
featuring a cute honeycomb design.

Ingredients (for one 15cm round mold)

Cream cheese: 150g
Granulated sugar: 60g
Yogurt (unsweetened): 70g
Heavy cream: 150ml
Lemon juice: 2 teaspoons
Manuka honey: 1 tablespoon

A

Powdered gelatin: 7g
Water: 1.5 tablespoons

For the Crust (B):

Biscuits: 70g
Unsalted butter (melted in a double boiler): 60g
Bee pollen: 1 tablespoon
Manuka honey: 1 tablespoon

Topping (C):

Manuka honey: 2 tablespoons
Lemon juice: 2 tablespoons

Instructions

1. Mix and bloom ingredients A.
2. Place the biscuits from B into a thick plastic bag and crush them with a rolling pin. Add the remaining ingredients from B and mix evenly.
   Press the mixture firmly into the base of a mold lined with parchment paper. Chill in the refrigerator for about 30 minutes.
3. Whip the heavy cream until soft peaks form.
4. In a bowl, soften the cream cheese at room temperature, then mix in the granulated sugar and yogurt thoroughly. Add the whipped cream from Step 3 and
   lemon juice, mixing until smooth. Finally, add the melted gelatin mixture from Step 1 and combine quickly and evenly.
5. Pour half of the mixture from Step 4 into the crust prepared in Step 2, smooth the surface, and drizzle Manuka honey in the center.
6. Pour the remaining mixture over the honey layer, smoothing the surface. Place a round piece of bubble wrap on top, with the bumpy side
   facing down. Chill in the refrigerator for at least 1 hour until firm.
7. Once the cheesecake has fully set, carefully remove the bubble wrap and pour the combined ingredients C (Manuka honey and lemon juice)
   over the top. Enjoy your cheesecake!