Honeycomb Chocolate Cheesecake

Name: Thermomix recipe: Honeycomb Chocolate Cheesecake
Prep time: 10 min
Cook time: 1 h
Ingredients: 1 Batch Chocolate Shortbread Base ready to cook; 200 Grams chocolate dark callets; 15 Grams butter; Pinches pink salt flakes; 80 Grams coconut sugar; 2 Teaspoons vanilla bean paste; 500 Grams cream cheese, in pieces; 5 large eggs; 200 Grams Creme Fraiche (homemade) or sour cream; 50 Grams cocoa powder; 1 Pack choc coated honeycomb, or make your own!; 200 Grams chocolate dark, melted to glue the honeycomb onto the cheesecake

Serves 8-12 Prep Time 10 minutes Cook Time 1 hours Rated: Print

Videos

This recipe is featured in my 'What’s for Dessert?' ebook…which complete, beautiful, sweet, ebook of course is available as part of your Insider Club membership. Now that you own that Thermomix come and join me, it is a lot of fun and you get great stuff!

So…this one 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. (But you better hit the gym a few times, less guilt with more cheesecake, or chocolate, or honeycomb or whatever takes your fancy!)

This pic features homemade honeycomb from the Thermomix 6. I also added cream of tartar in the beginning of the cooking time and it turned into this amazing crunchy light and slightly orange looking honeycomb. Truly the best I have made yet using the 6. You can of course stick with the yellow version from stores.

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The Lazy Sourdough Bakery course now baking.

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Need

1 Batch Chocolate Shortbread Base ready to cook Recipe
200 Grams chocolate dark callets BUY
15 Grams butter BUY
Pinches pink salt flakes BUY
80 Grams coconut sugar
2 Teaspoons vanilla bean paste BUY
500 Grams cream cheese, in pieces
5 large eggs
200 Grams Creme Fraiche (homemade) or sour cream Recipe
50 Grams cocoa powder BUY
1 Pack choc coated honeycomb, or make your own!
200 Grams chocolate dark, melted to glue the honeycomb onto the cheesecake BUY

Do

1: Make the Chocolate Shortbread base mix.
2: Press into large flan tin (23cm minimum) with removable base and bake in fan forced 160°C oven for 10 minutes. Set aside.
3: Place chocolate and butter into Thermomix bowl and melt 4 min/50°C/speed soft.
4: Add sugar, vanilla and cream cheese and beat 30 sec/speed 8.
5: Add remaining ingredients and blend 1 min/speed 9.
6: Wrap a double layer of foil around the outside of the flan tin.
7: Pour cheesecake mix onto base and place into water bath in 200°C oven.
8: Cook for 1 hour or until just set in centre.
9: Cool completely.
10: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!