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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- 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
Make the Chocolate Shortbread base mix.
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 butter into Thermomix 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.