Amarettibiscuits and lashings of sweet amaretto liqueur paired with creamy soft cheese work so well together, this creation has gone straight to the top of my favourites list and I will be making this again and again
Using the back of a spoon, spread the crushed biscuits and butter mix to the bottom of a cheesecake tin (even if it is not stick, I recommend lining it with baking parchment first)
Prepare the biscuit crumbs by placing in a freezer bag and crushing with a rolling pin. Top each cheesecakewith some strips of lemon zest and brush gently with the apricot glaze
put the rhubarb, sugar, and vin santo in a pan with a splash of water. crumble the biscuits and the honeycomb bar and mix in enough of the melted butter to help the mixture stick together
To serve, decorate the top of each cheesecakewith white chocolate shavings and a few wild strawberries and serve the raspberry coulis separately, if using
