Honeycomb Cheesecake

This creamy sweet cheesecake tastes extravagant and is easy to whip up….

Honeycomb Cheesecake

I promised myself some recipes to use the honeycomb I made previously. To my delight I came up with a honeycomb cheesecake (with an added chocolate surprise). 
Here’s how I made these little delights…..
 
Ingredients:
 
150g/5oz Digestive Biscuits
50g/2oz Honeycomb (I’ve used plain honeycomb, not chocolate covered)
75g/3oz Butter
 
400g/14oz Soft Cheese
100g/4oz Icing Sugar
1 Vanilla Pod
100ml Double Cream, lightly whipped
50g/2oz Milk Chocolate
Some Honeycomb Shards, for decoration
 
Makes 5-6 servings
Method:
 
1. Whiz the digestive biscuits in a food processor until resembles fine crumbs
Honeycomb Cheesecake
 
2. Add in the honeycomb and pulse 2-3 times so the honeycomb is mixed in with the biscuit and broken up, but not to a fine crumb. This creates a chewy quality to the biscuit base.
3. Melt the butter and add to the biscuit mixture. Mix well.
Honeycomb Cheesecake
 
4. Spoon the biscuit mixture into the base of 5-6 ramekins or small, deep filled cooking rings. Use a metal spoon to press the biscuit crumb down firmly. Chill in the fridge whilst you make the creamy topping.
Deep filled Cooking Ring
 
5. In another bowl, beat together the soft cheese, icing sugar and the seeds from the vanilla pod until well mixed.
Honeycomb Cheesecake
 
6. Fold in the lightly whipped double cream.
7. For the added chocolate surprise melt 50g of milk chocolate over a pan of boiling water. Drop lots of little blobs of the melted chocolate onto a plate to create small chocolate drop shapes. Pop them in the fridge to set then fold them into the cheesecake mixture with the double cream. 
Honeycomb Cheesecake
  
8. Dollop the creamy mixture onto the chilled biscuit base. Level out the tops and place some shards of honeycomb on top to decorate.
Honeycomb Cheesecake
 
9. Place the cheesecakes in the fridge for at least an hour to firm up.
 
TIPS
1. Double the ingredients to make enough mixture to fill a 23cm springform tin. Creating one large cheesecake.
2. If you want the honeycomb decoration to melt slightly then place the decoration on top before placing the cheesecake in the fridge for an hour. This creates a caramel like topping.
Honeycomb Cheesecake
 
I love it when a recipe comes together! Time to taste!
 
Honeycomb Cheesecake
 
Creamy, crunchy, chewy and sweet all in one spoonful. Please excuse me whilst I devour the rest! 


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