Mango and Sechuan Button marble cheesecake

Cinnamon biscuits (base of the cheesecake):

• 125g softened butter 
• 90g soft dark brown sugar 
• 2tbsp golden syrup  
• 200g self-raising flour 
• 1 tsp of mixed spice 

Mango and Sechuan Buttons cheesecake filling:

• 300g full fat cream cheese 
• 150ml cup of whipping cream 
• 250g white chocolate  
• 2 mangos 
• 2tsp of lemon juice 
• 60ml of water 
• 4 Sechuan Buttons 
• 10g of gelatine powder 

Homemade honeycomb:

• butter to grease the tin 
• 200g of caster sugar  
• 5 tbsp of golden syrup  
• 2 tsp of bicarbonate of soda  

Double honey ice-cream:

• 225g of runny honey 
• 550ml double cream 
• 250ml full fat milk 
• 6 large egg yolks  

Hazelnut brittle: 

• 300g caster sugar 
• 100g of hazelnuts chopped 
• 1tsp sea salt flakes 

Cinnamon cookies (base of the cheesecake):

• Set the oven to 180°C.
• Beat the butter, sugar and syrup until fluffy and add the flour and spices.
• Knead the dough into a smooth mass, pull off small pieces, spread them out in the mold and press them down so that the dough covers the bottom. Then poke the biscuit with a fork.
• Bake for 12 minutes and let cool and firm.
• Once they have cooled and are firm, put the cookies in a blender and blend them into crumbs. After mixing, add 100 g melted butter and mix in the crumbs. Then add the crumbs to a cheesecake pan and flatten until smooth, then refrigerate for 30 minutes.

Mango and Sechuan Buttons cheesecake filling:

• Put the creams in a bowl and add the Sechuan Buttons. Refrigerate for 24 hours to allow the cream to infuse. Strain the cream into a clean bowl to remove excess Sechuan Buttons.
• Then in another bowl add the cream cheese and beat until fluffy. Then add the infused cream and mix until the mass is a bit thicker.
• Melt the white chocolate and add to the cream cheese mixture. Immediately mix everything together. Add the mango pulp and lemon juice and mix until well blended.
• In a separate bowl, add the water and gelatin powder and let bloom for 5 minutes. Then heat it up until the gelatin has dissolved. Add some of the cheesecake mix to the dissolved gelatin and mix well.
• Add the tempered gelatin to the cheesecake mass and mix. Pour the cheesecake over the cooled bottom of the cinnamon cookies and hit it against the countertop carefully to remove any air bubbles. Then leave it in the refrigerator for 8 hours to solidify.

Homemade Honeycomb:

• Coat a square baking pan with butter to prevent the honeycomb from sticking. Stir the brown sugar into the golden syrup and place in a deep pan over a low heat until the sugar has melted.
• When it is completely melted, turn up the heat and simmer until an amber colored caramel. Turn off the heat and add the sodium bicarbonate. Beat with a wooden spoon until everything is gone and the mixture foams. Put the mixture in a baking pan and let it stand for 1 hour and 30 minutes until completely cooled. Break it into pieces and crumble it for the ice.

Double honey ice-cream:

• Heat the honey in a small saucepan over low heat. In another pan, heat the cream and milk together to just below boiling point. Beat the egg yolks in a large bowl until combined.
• Pour the hot cream mixture over the eggs and keep stirring. Add it back to the pan and reduce to low heat, stirring constantly until the custard is thick enough to cover the back of the wooden spoon. Strain the mass into a clean bowl and add the heated honey. Mix it thoroughly. Let it cool for 2 hours before putting it in the ice cream maker.
• Once the ice cream is ready, put it in a bowl and add the honeycomb crumbs. Mix everything and place it in the freezer.

Hazelnut brittle:

• Melt the brown sugar in a large skillet over medium heat to make the caramel. Cover a baking tray with parchment paper. Add the hazelnuts to the caramel, turn them around to cover them completely with caramel. Pour the mixture thinly onto a baking tray and sprinkle with salt. Wait for it to cool completely and break it into shards.

Recipe: Daniel Spilman