Honeycomb and salted caramel cheesecake

    Honeycomb and salted caramel cheesecake

    60saves
    3hr33min


    22 people made this

    About this recipe: A delicious honeycomb and salted caramel cheesecake, perfect for special occasions. If you wish to make your own salted caramel and honeycomb (which if you have time I recommend, please see my profile for the recipes on how to do so). Ideally you will want to make these a few hours before making a start on the cheesecake or even the night before to ensure that the honeycomb and caramel have had plenty of time to cool.

    fashionablebake Yorkshire, England, UK

    Ingredients
    Serves: 8 

    • For the biscuit base
    • 125g digestive biscuits
    • 125g ginger biscuits
    • 90g unsalted butter
    • For the cheesecake filling
    • 600g cream cheese, at room temperature
    • 180g icing sugar, sifted
    • 1 teaspoon vanilla extract
    • 200ml double cream
    • 80g honeycomb, broken into pieces
    • salted caramel for drizzling on top

    Method
    Prep:25min  ›  Cook:8min  ›  Extra time:3hr setting  ›  Ready in:3hr33min 

      For the biscuit base:

    1. Grease and line the base of a 20cm springform cake tin.
    2. Place the biscuits into a sealable freezer bag and with a rolling pin, crush up the biscuits until fine crumbs form; you can also use a food processor.
    3. Melt the butter in a saucepan over a medium heat. Once melted, stir the biscuit crumbs into the melted butter. Spoon the mixture into the prepared cake tin, pressing down evenly with the back of a spoon. Allow to set in the fridge for at least 15 minutes.
    4. For the cheesecake filling:

    5. In a bowl, whisk up the cream cheese and add in the sifted icing sugar, vanilla and mix.
    6. Whisk up the double cream until peaks form and fold into the cheese mix. Gently mix in the broken up honeycomb. It's up to you how much honeycomb you put in, I put in around 50g and with the topping it gave a nice balance of flavour.
    7. Pour the cheese mix evenly onto the biscuit base and allow to set in the fridge for at least 3 hours or ideally overnight.
    8. Once set, remove the cheesecake from the tin and decorate with the salted caramel (generously!) and honeycomb however you wish.

    See it on my blog

    Check out this recipe and many more on my blog!

    Recently viewed

    Reviews (3)

    0

    This was so easy to make and tasted amazing. All the family loved it. Will definately make again. - 28 Feb 2016

    ToniOrr
    by
    0

    This was light and divine The salted caramel lifted it to a whole new level . Fabulous - 26 Dec 2015

    by
    0

    Wow!! Made this for my besties birthday, it was amazing! I found all the components easy enough, but the final result was by far the most AMAZING cheesecake EVER. Everybody who tried it loved it!! - 01 Oct 2015

    Write a review

    Click on stars to rate