Honeycomb Cheesecake
Indulge in the ultimate dessert delight with this Honeycomb Cheesecake—an irresistible fusion of creamy, no-bake cheesecake and crunchy, golden honeycomb candy. Featuring a buttery biscuit base and a silky cream cheese filling, this dessert is crowned with homemade honeycomb shards that add a satisfying crunch and a touch of caramelized sweetness. The preparation is simple yet rewarding, with a touch of baking science to create the perfect honeycomb topping from scratch. Serve it chilled, drizzled with honey for an extra layer of decadence, and watch this show-stopping dessert become the centerpiece of any celebration. Perfect for parties or a luxurious finish to a dinner, this Honeycomb Cheesecake is as stunning to look at as it is delightful to taste!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 250 ml Heavy cream
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 200 grams Caster sugar
- 75 grams Golden syrup
- 1.5 teaspoons Baking soda
- 2 tablespoons Honey (optional, for drizzling)
Instructions
Start by making the cheesecake base: crush the digestive biscuits (or graham crackers) into fine crumbs using a food processor or a zip-top bag and rolling pin.
In a bowl, combine the biscuit crumbs with the melted butter until evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form an even base. Place in the fridge to chill while preparing the filling.
For the cheesecake filling, beat the softened cream cheese and powdered sugar together in a large bowl until smooth.
Add the vanilla extract and continue mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread the filling evenly over the chilled biscuit base, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
To make the honeycomb topping, line a baking sheet with parchment paper and set aside.
In a medium saucepan over medium heat, combine the caster sugar and golden syrup. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to come to a boil.
Heat the sugar mixture until it reaches a deep golden color (about 150°C/300°F on a candy thermometer). Remove from heat immediately.
Quickly add the baking soda to the hot sugar mixture and whisk briefly. The mixture will foam up rapidly—this is normal!
Pour the foaming honeycomb mixture onto the prepared baking sheet and let it cool and harden completely (approximately 30 minutes).
Once cooled, break the honeycomb into small chunks or shards.
Before serving the cheesecake, scatter the honeycomb pieces over the top and drizzle with honey if desired for extra sweetness.
Carefully release the cheesecake from the springform pan, slice, and serve!
Nutrition Facts
Calories |
5860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.2 g | 481% | |
| Saturated Fat | 213.8 g | 1069% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 4664 mg | 203% | |
| Total Carbohydrate | 570.7 g | 208% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 457.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
