Prepare the base by finely chopping the biscuits and in the meantime melt the butter.

Add the sugar to the crushed biscuits, butter, honey and knead everything until you get a homogeneous mixture, distribute it in a buttered 20-22 cm mold, lining the base with a sheet of baking paper.
Compact the base with a spoon and create the edges by pressing with your fingers along the walls. Place in the refrigerator for at least 30 minutes.

For the cream:

mix the cream cheese, Gorgonzola Dolce Igor, yogurt, sugar, grated lemon zest in a bowl, add the eggs and liquid cream.

Preheat the oven to 160°.

Pour the cream into the mold over the base and bake for 55 minutes in the oven, in the last 5 minutes open the door to let the steam out. Remove from the oven and let cool for 4 hours.

Pour a few tablespoons of fig jam on the surface.
Cut the figs into 8 wedges and arrange them on the cake in a radius. In the center put some strawberry wedges. Place in the fridge until consumed.

Remove the cheesecake from the fridge 20 minutes before serving.

For the base:
300 g of dry
biscuits 80 g of butter
1 tablespoon of brown
sugar 5 ml of acacia
honey For the cream:
350 g of cream
cheese 50 g of Gorgonzola Dolce Igor
200 g of granulated
sugar 300 ml of fresh
cream 170 g of Greek
yogurt 4 eggs
1 untreated
lemon fig jam

figs strawberries