Salted Honey Biscuit Cheesecake | Bertolli Olive Oil

Ingredients

• 500g Cream Cheese, softened to room temperature
• 200g Mascarpone
• 165g Caster Sugar
• 1 Tsp Lemon Rind, finely grated
• 90ml Honey, plus extra to decorate
• ½ Tsp Sea Salt
• 2 Tsp Gelatin Powder, dissolved in 60ml boiling water
• 300ml Thickened Cream, whipped
• Honeycomb, to serve (optional)
• 250g Biscuits (we like Arnott’s Scotch Finger or Milk Coffee)
• 60ml Bertolli Organic Extra Virgin Olive Oil
• 1 Tbsp Butter, softened to room temperature
• ½ Tsp Vanilla Bean Paste
• Pinch of sea salt