Preheat the oven at 180oC (356oF)

Place baking paper in a springform, both on the base and on its sides

Add the broken biscuits and the honey and mix well 10 SEC – Speed 7

Spread the biscuits base on the bottom of the springform. Use a spoon to press the biscuits base in order to achieve a compact layer

Place the tray into the refrigerator for 30 minutes

Rinse the mixing bowl

Now, add the white chocolate, broken into pieces into the bowl;

Chop the chocolate 6 SEC – Speed 8

Leave the chocolate to cool for 10 minutes, then add the mascarpone cheese, the cream cheese, the whipping cream and the vanilla extract and mix 20 SEC – Speed 4

Add the eggs and the honey and mix again for 1 MIN – Speed 4

Pour the cream cheese mixture over the biscuits base

Place the tray/pot with water on the bottom of the oven and place the springform with the cheesecake into the preheated oven

Bake the cheesecake with water bath for 40 minutes

After this time, take out the cheesecake from the over and leave it to cool at room temperature;

Meanwhile, let’s make the strawberry jelly;

Clean and rinse the strawberries; Cut them into halves;

Place the strawberry into a pot and add the brown sugar;

Boil the strawberry and the sugar for 10 minutes;

Into a small cup, mix the food gelatin with the water;

Turn off the stove and pour this mixture over the strawberry jam. Mix until the gelatin is completed incorporated;

Leave the jam to cool down and them pour it over the baked cheesecake;

Place the cheesecake with the strawberry jelly into the refrigerator for at least 4 hours, or even overnight;

After this time, you can slice the baked cheesecake and enjoy a delicious, fine and fresh dessert