Wildflower Honey Foxglove Cheesecake

1.Line the base of a 20cm springform cake tin with parchment paper.

2.Combine the crushed digestive biscuits and melted butter in a bowl until the mixture resembles wet sand.

3.Press the biscuit mixture firmly and evenly into the base of the prepared tin to form the crust. Chill in the refrigerator for 15 minutes to set.

4.In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

5.Add the wildflower honey, vanilla extract, lemon juice, and a pinch of salt to the cream cheese. Mix until fully incorporated and smooth.

6.In a separate bowl, whip the double cream until soft peaks form.

7.Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream.

8.Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.

9.Cover the cheesecake with cling film and refrigerate for at least 4 hours, preferably overnight, to set properly.

10.Before serving, carefully remove the cheesecake from the springform tin and transfer to a serving plate.

11.Drizzle additional wildflower honey over the top for extra sweetness and shine.

12.Garnish with edible foxglove flowers if available, to echo the inspiration behind the cheesecake.