I've been craving honeycomb cheesecake since I had it for dessert at a restaurant a couple of weeks ago but have failed to find a recipe that looked good enough to make myself. I gave up on the honeycomb and opted for lemon instead with this recipe. I added ginger biscuits to the base as well and it went really well with the lemon filling. You do need to have a bit of patience with a cheesecake as it should be eaten cold after refrigerating overnight, needless to say I couldn't wait that long and ate some straight out of the oven!
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