Honey nut cornflake cheesecake recipe

1. Grease a deep, 20cm round loose-bottomed cake tin and line the bottom with nonstick baking paper. Put 220g cornflakes in a food processor and blitz for 1 full min to the size of breadcrumbs. Decant into a bowl, then stir in the melted butter to coat well. Transfer to the lined cake tin and press about 6cm up the sides first with a silicone spatula until well compacted, then compact over the bottom. Gently pack down the lip of the cornflakes to neaten the edges. Transfer to the freezer or fridge while you make the filling.
2. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 mins. Whisk the yogurt, soft cheese and 90g honey in a mixing bowl until just combined. Put 4 tbsp of the yogurt mixture in a saucepan over a low heat and warm until just steaming, then turn off the heat. Squeeze the liquid out of the gelatine and stir into the yogurt mixture in the pan. Leave to cool for a few mins until no longer steaming, then whisk back into the yogurt and cream cheese mixture in the bowl. Pour into the prepared tin, cover, then chill for at least 3 hrs or overnight until just set to the touch.
3. Take out of the fridge 20 mins before serving to help it come out of the tin. Drizzle over the remaining honey and crumble over the remaining cornflakes. Scatter with the mini eggs and grated chocolate. The cheesecake is best served as soon as it’s set, but it’ll stay crisp in the fridge for 12 hrs without the toppings.

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