How to make
Crumble the biscuits with a blender until they turn to crumbs. Mix them with the soft butter and ground hazelnuts.
Lay out the mixture at the bottom of cake form with removable sides. Press on it firmly with a spoon or with your fingers to form a layer that won't crumble when cut.
Beat the mascarpone to a cream with the honey and sugar. Add the confectionery cream, beaten beforehand, until you get a homogeneous mixture, then add the vanilla.
Stir very well and add the gelatin which you've dissolved with a little liquid ahead of time, as described on the package.
Pour the mixture over the cake layer. Chop the strawberries in two and arrange them on top of the cream. Leave the cheesecake in the fridge for a few hours to harden.
