Bacon, Agave and Almond Cheesecake

Course: sweet treat Prep: 15 mins plus chilling Cook: 2-3 mins Serves: 8-10

4 rashers smoked streaky bacon, 85 g (3 oz)

2 tbs Crazy Jack Agave Syrup

150 g (5½ oz) digestive biscuits

75 g (2½ oz) butter, melted

25 g (1 oz) Crazy Jack Ground Almonds

4 sheets leaf gelatine,

9 g (⅓ oz)

50 ml (2 fl oz) milk

1 x 340 g tub cream cheese

250 g (9 oz) Greek yoghurt 1½ tsp vanilla bean paste 75 g (2½ oz) caster sugar 3 tbs Crazy Jack Pumpkin Seeds, 25 g (1 oz)

1 Base line a 21 cm (8¼ in) cake tin with parchment paper.

2 Fry the bacon until crispy and drain on kitchen paper. Chop 3 of the rashers finely and mix with the agave syrup. Chop

the remaining rasher finely and reserve.

3 Place the biscuits in a food processor and blitz to give a fine crumb then mix in the butter, almonds and bacon mixture. Press into the prepared tin and chill.

4 In a bowl, soak the gelatine in cold water for 5 minutes then squeeze out excess water.

5 In a saucepan, heat the milk until steam begins to show, then add the soaked gelatine and stir until dissolved.

6 In a large bowl, whisk together the cream cheese, Greek yoghurt, vanilla paste and sugar. Stir in the gelatine milk and 2 tablespoons of the pumpkin seeds. Spoon over the biscuit base, sprinkle with the remaining pumpkin seeds and reserved chopped bacon rasher then chill for

4 to 5 hours until set.

Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.