Vegan Vanilla & Honeycomb Cheesecake

1. Start by melting the butter in a saucepan. Blend the digestive biscuits in a food processor until they resemble a fine crumb.

2. Combine the melted butter and digestives together in a bowl. Press the biscuit base into a spring form cake tin and place in the fridge whilst you make the filling.

3. Whisk the cream in a stand mixer or with a hand held whisk until doubled in size and light and fluffy. You want to stop whisking when the cream has reached soft peaks.

4. Transfer the cream into a bowl. Place the cream cheese into the stand mixer and beat with the whisk attachment until soft and there are no lumps remaining. Add 50g of the sugar and vanilla extract and beat to incorporate.

5. Add half of the cream back into the cheese mixture and whisk on a slow speed. Add the remaining cream and carefully fold it into the cheese mixture with a spoon until fully incorporated.

6. Spoon over the biscuit base in an even layer. Smooth out the top to make it as level as possible. Cover tightly with cling film or tin foil and place in the freezer for at least 4 hours. Can be frozen overnight.

7. To make the honeycomb, line a baking tin with greaseproof paper. Melt the sugar and golden syrup together on a low heat. Once the sugar has melted, turn up the heat until a golden caramel has formed.

8. Very carefully add the bicarbonate of soda to the sugar mixture and stir with a wooden spoon. It will bubbly up quite ferociously so take care. Quickly transfer the honeycomb mix to the lined baking tin and set aside to harden.

9. Remove the cheesecake from the freezer 2 hours before serving and place in the fridge to defrost slightly.

10. Once set remove the honeycomb from the tin and use a heavy implement to break the honeycomb into pieces. Sprinkle over the cheesecake before serving.

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