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This recipe is featured in my ‘What’s for Dessert?’ ebook…sorry, did you say you don’t have it yet?? Proceed immediately to my online store and purchase now….do not pass GO, do not collect $200. It’s nearly Christmas folks, time to get practising on a few winners for all that entertaining you are no longer afraid of, now that you own that Thermo mixer…so…this is for real chocolate lovers…or cheesecake lovers…me? I fit both categories equally well…be a lover, go on, it’s much better than being a hater.
If you are in the gifting mood, you can of course gift an ebook, or a real book or accessories, or a recipe app and speaking of Christmas, watch this space, we have something very exciting arriving in store soon…so please keep checking back or keep up with the shenanigans over on Facebook…in the meantime, try this one on for size…speaking of size, I am off to the gym before all this Christmixing increases mine any further!
270g chocolate sandwich biscuits (Oreos)
100g dark chocolate
Generous pinch Murray River pink salt flakes
80g caster sugar
750g cream cheese, in pieces
160g sour cream
2 tbsp premium cocoa
1 family pack Violet Crumble or Crunchie mini pieces
Place biscuits and 40g butter into Thermo bowl and mill 10 sec/speed 7.
Press into large flan tin (23cm minimum) with removable base and bake in fan forced 160°C oven for 10 minutes. Set aside.
Place chocolate and remaining 15g butter into Thermo bowl and melt 4 min/50°C/speed soft.
Add sugar, vanilla and cream cheese and beat 30 sec/speed 8.
Add remaining ingredients and blend 1 min/speed 9.
Wrap a double layer of foil around the outside of the flan tin.
Pour cheesecake mix onto base and place into water bath in 200°C oven.
Cook for 1 hour or until just set in centre.
Layer honeycomb pieces on top of cheesecake, drizzle with a little additional chocolate melted chocolate. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake. Sprinkle with a few salt flakes to garnish before the chocolate sets.