How to make: Lemon and Honey Cheesecake

Will Need  (serves 6)
250g digestive biscuits
125g butter
135g packet of lemon jelly
2tsps clear honey
300g of single cream
200g fromage frais or quark
What to do
Put the biscuits into a clean plastic bag. Seal the bag then roll a rolling pin over the biscuits to crush them. Melt the butter in a saucepan over a low heat. Pour the biscuit crumbs from the bag and mix them with the butter. Grease a cake tin with some butter then place the crumb mix inside and press them down to make a firm base. Put the base into a fridge to chill. Cut the jelly into cubes and put them in a measuring jug. Add the honey to the jelly cubes. Pour 300ml of boiling water into the jug and stir the mixture until the jelly dissolves. Leave the mixture to cool. Meanwhile put the cream into a large bowl. Use a wooden spoon to beat in the fromage frais or quark until smooth. When the jelly is cool pour it into the creamy mixture. Beat hard with a whisk to mix it well. Pour the creamy mixture into the cake tin. Put it carefully into the fridge and leave it for 4 hours to set. When it has set take it out of the cake tin and keep in fridge until you are ready to eat it. Enjoy. =)