Honeycomb cheesecake

APPARENTLY, cheesecake dates back to ancient Greece and was served to competitors at the first Olympic Games in 776 BC. Unfortunately, this decadent tradition can no longer be enjoyed by top athletes of the modern games, except maybe the archery team.

As one of civilisation’s oldest treats, cheesecake has seen many manifestations, but we like this version for its combination of fresh fruit and the spongy toffee of Violet Crumbles. (The chocolate crust doesn’t hurt either.) If they had this sinfully sweet recipe in ancient Greece, the marathon might be a lot shorter. 

Ingredients

• 250g packet of plain chocolate biscuits crushed 
  
• 125g butter melted
  
• 1/2 cup castor sugar     
  
• 1/2 cup sour cream
  
• 2tbsp edible gelatine     
  
• 1tbsp water
  
• 2 Violet Crumble bars broken into small pieces 
  
• 500g Philadelphia cream cheese
  
• 1 punnet of fresh strawberries to decorate

Line spring-form tin with greaseproof paper.

Combine crushed biscuits with melted butter and press firmly into base of tin,
refrigerate until set (approximately 30 minutes).

For the filling: beat the cream cheese, sugar and sour cream in a bowl until light and fluffy.

Sprinkle gelatine over water in a glass, stand in a small pan of simmering water and stir until dissolved then cool slightly.

Beat gelatine into cream cheese mixture then fold in the Violet Crumble pieces.

Pour over biscuit base and refrigerate overnight, decorate with fresh strawberries.