Recipes

Honeycomb cheesecake

May 05 08:26am

Serves
10

Ingredients

250g packet plain sweet biscuits
155g butter, melted
Whipped cream and 2 x 50g chopped chocolate honeycomb bars, to decorate
FILLING
2 teaspoons gelatine
1/4 cup water
200g milk chocolate, chopped
375g cream cheese, at room temperature
1/2 cup caster sugar
300ml tub thickened cream
50g chocolate honeycomb bars, chopped

Method

Grease a 24cm round springform pan (base measures 22cm). Line base with baking paper.
Process biscuits until crushed. Add butter. Process until combined. Press mixture over base and up side of prepared pan. Refrigerate while preparing filling.
To make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved. Remove and cool. Place chocolate in a heatproof bowl. Sit bowl over pan of simmering water. Stir until melted. Remove and cool for 10 minutes.
Beat cream cheese and sugar in small bowl with electric mixer until smooth. With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth. Fold in chocolate bar.
Pour filling over biscuit base. Cover and refrigerate overnight until set.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Decorate with whipped cream and chocolate bars.
Tip. Creamy and rich tasting, this cheesecake can be made up to three days ahead. To save time, use a straight-sided glass to help press biscuit mixture over base and up the side of pan.

By New Idea Food Director Barbara Northwood

2 Comments Report Abuse

1. charlie_carp_catcher - May 27 10:39am

This is the best cheesecake ever and it is so easy to make. Nobody believed that I made it they all thought I had brought it and now they all want the recipe.

2. karl_garnett - Sep 28 02:38pm

This Recipe is the best. I going to try to do it again but in small tart tins so there should be more than for every one. Yum Yum. I no cook But this is fail safe cookig for anybody thats never been in a kitchen before.

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