Base
30 g butter
10 digestive biscuits
1 tsp ground cardamom

Cheesecake
3 egg yolks
140 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
200 g cream cheese
300 ml whipping cream
Juice and peel of half a lemon, preferably organic

Sweet pesto
30 g basil
10 g flat leaf parsley
30 g toasted pine nuts
45 g olive oil
2 tbsp Dansukker White Baking Syrup

Melt the butter and mix with the digestive biscuits and cardamom in a food processer. Press the mixture onto the base of a round spring form tin, about 22 cm in diameter.

Whisk the egg yolks, sugar and vanilla sugar in a bowl. Add the cream cheese and whisk until smooth.

Whip the cream in another bowl and fold into the cream cheese mixture. Finally, add the lemon juice and grated zest.

Pour the mixture into the base and place in the freezer for at least 4 hours.

Combine all the ingredients for the sweet pesto. Remove the cheesecake 10 minutes before serving and pour the pesto over. Decorate with pine nuts and basil leaves.