A tasty dish inspired by a request for a dessert featuring honeycomb by one of our Instagram followers @aine.heaney 🤤
A salted caramel flavored cheesecake on a biscuit crumb and honeycomb base, drizzled with a salted caramel sauce, crushed honeycomb and finished with a chocolate lattice.
So rich and decadent.. would you be able to share?
Ingredients
Biscuit base
- 250g Digestive Biscuits
- 50g Crushed Honeycomb
- 135g Unsalted Butter (Melted)
- 1-2 tsp Honey
Cheesecake filling
- 500g Cream Cheese (Full Fat)
- 1 tsp Vanilla Extract
- 100g Icing Sugar
- 3-4 tbsp Salted Caramel Sauce (See below)
- 1-2 tsp Sea Salt Flakes
- 300ml Double Cream
Salted caramel sauce
- 200g Sugar
- 90g Salted butter, room temperature cut up into small pieces
- 120ml Double cream
- 1tsp Sea salt
Decoration
- Salted Caramel Sauce
- Melted Chocolate (I used 75% Cocoa)
- Crushed Honeycomb
Method
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Crush the biscuits and the honeycomb in a food processor then mix in the melted butter & honey.
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Spread on the bottom of an 8″ tin (If you have a springform or a tin with a removable bottom it will be easier to take out later) and press down firmly. Leave to set in the fridge while you make the filling.
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Heat granulated sugar in a pan over medium heat, stirring constantly with a heat resistant spatula.
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Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful it doesn’t burn.
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Once sugar is completely melted immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
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Very slowly, drizzle in the cream while stirring. Again the mixture will rapidly bubble and/or splatter so be careful to avoid getting burned. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in the salt. Allow to cool down before using.
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Using an electric hand mixer whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.
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Add the Caramel and whisk again until smooth and creamy.
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Pour in the Double Cream & Salt and continue to whisk for a couple of minutes until its very thick and mousse like. This could take anything up to 5 minutes depending on your mixer, if you don’t mix it enough it will not set well (but don’t get impatient and whisk it really quickly because that’ll make it split) It will hold itself when finished mixing with an almost meringue like consistency.
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Once mixed, spread over the biscuit base and leave to set in the fridge overnight.
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Carefully remove the Cheesecake from the tin and decorate as you see fit – I drizzled over some of the salted caramel, sprinkled with crushed honeycomb and finished with the melted chocolate but feel free to get creative here!
ENJOY!
