Chocolate Honeycomb Cheesecake
Chocolate Honeycomb Cheesecake is delicious and easy to make. Perfect with dessert wine for your next dinner party. You'll impress your guests with this recipe.
185g plain sweet biscuits
90g butter, melted
500g cream cheese, softened
3/4 cup caster sugar
2 tblsp lemon juice
3 tsp gelatine powder
1/4 cup boiling water
1 cup cream, whipped
3 x 45g violet crumbles or Crunchies, roughly crushed
Crush biscuits in a food processor or with the end of a rolling pin to fine crumbs. Add melted butter and mix well to combine. Press crumb mixture into base of 20cm springform cake tin. Chill.
In a small jug, sprinkle gelatine powder over boiling water and whisk with a fork until gelatine has dissolved. Set aside to cool slightly.
Using an electric mixer, beat cream cheese and caster sugar on medium speed until smooth. Add lemon juice and gelatine mixture and beat until combined. Fold in cream and 2/3 of honeycomb bars.
Pour filling over biscuit base and refrigerate for a minimum of 3 hours, preferably overnight. Sprinkle with remaining honeycomb bars before serving.
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