Ingredients
Method
1.Preheat oven to 220°C. Grease a 26cm-closed springform pan.
2.Roast walnuts and pistachios on an oven tray for about 5 minutes. Sprinkle nuts with spice; roast for 1 minute, cool. Process spiced nuts with biscuits until fine; transfer to a medium bowl, stir in almonds.
3.Meanwhile, melt butter; cool slightly.
4.Set aside one-third of the nut mixture. Stir butter into remaining nut mixture. Press mixture evenly over base of pan; refrigerate 30 minutes.
5.Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
6.Beat cream cheese, sugar and honey in a medium bowl with an electric mixer until smooth; beat in cream. Stir in gelatine mixture.
7.Pour cream cheese mixture into pan; sprinkle top with reserved nut mixture. Cover; refrigerate overnight.
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