Honeycomb Chocolate Cheesecake

Serves 8-12
by Tenina Holder

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 .

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!)


Need

  • 270 g chocolate sandwich biscuits (Oreos)
  • 55 g butter
  • 100 g dark chocolate
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • 80 g golden caster sugar
  • 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 750 g cream cheese, in pieces
  • 5 eggs
  • 160 g sour cream
  • 2 tbsp premium cocoa
  • 1 Pack Violet Crumble or Crunchie mini pieces (family size)

Do

1  

Place biscuits and 40g butter into Thermo bowl and mill 10 sec/speed 7.

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 remaining 15g butter into Thermo 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.

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