Honeycomb Cheesecake is easy to make and is deliciously sweet. It is perfect with good quality coffee. You can make this in either a 20cm round fluted tart pan with a removable base or use a 35 x 11cm (base) fluted tart pan with a removable base.
This cheesecake needs to be chilled for a total of five (5) hours and is best made on the day you intend to serve it.
Also, this cheesecake is made upside down and then inverted when set.
3 teaspoons of powdered gelatine
375g cream cheese, at room temperature
½ cup caster sugar
1/3 cup sour cream
3 x 50g chocolate-coated honeycomb bars, coarsely chopped (violet crumble, crunchie, etc)
200g packet honeycomb crunch biscuits
50g butter, melted
1. Grease fluted tart pan with removable base. Sprinkle gelatine over 1/3 cup boiling water in a small heatproof jug. Stir until the gelatine dissolves. Set aside to cool slightly.
2. Using an electric mixer, beat cream cheese, sugar and sour cream in a medium bowl until light and creamy. Add cooled gelatine mixture and beat until combined. Fold two-thirds of honeycomb into cream cheese mixture. Pour mixture into prepared pan. Refrigerate for two hours.
3. Process biscuits in a food processor until finely crushed. Add melted butter; process to combine. Spread evenly over cheesecake; level surface. Chill for three hours or until set.
Turn out cheesecake onto a serving plate or chopping board. Serve sprinkled with remaining honeycomb.