Cinnamon Cheesecake With Honey Syrup - cooking recipe

Ingredients

8.75 oz graham crackers, finely crushed
7 tbsp butter, melted
None None Honey Syrup
1/2 cup honey
4 strips lemon zest
3 None cinnamon sticks
2 tsp powdered gelatin
1 lb cream cheese, chopped, at room temperature
1 1/4 cups heavy cream
1/4 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
None None whipped cream, to serve

Preparation

Combine graham cracker crumbs and butter. Press firmly into base and sides of an 8 inch springform pan. Chill for 20 mins.
Meanwhile, to make the honey syrup, bring honey, lemon zest, cinnamon sticks and 2 tbsp water to a boil. Reduce heat and simmer for 4-5 mins, until thickened slightly. Let cool. Discard lemon zest. Reserve cinnamon sticks.
Bloom gelatin in 2 tbsp ice water for 5 mins. Beat cream cheese until smooth. Add heavy cream, brown sugar, vanilla and ground cinnamon. Whisk 1/4 of the mixture into gelatin and gently heat until gelatin melts. Combine with remaining cream cheese mixture and 1/2 the honey syrup. Transfer to prepared pan. Chill for 3 hours, or overnight, until firm.
Serve in wedges, drizzled with remaining honey syrup. Decorate with reserved cinnamon sticks and whipped cream.