Chocolate Honeycombe Cheesecake
From julietter 14 years ago
- - to make
- Serves 10
250g packet plain sweet biscuits 125g butter, melted 2 x 50g extra Choc coated honeycombe bars, chopped, to decorate 2 tsps gelatine 1/4 cup water 200g milk eating chocolate, chopped 375g cream cheese, at room temperature 1/2 cup caster sugar 300ml tub thickened cream 50g Choc coated honeycombe bar, chopped
Ingredients
- 250g packet plain sweet biscuits shopping list
- 125g butter, melted shopping list
- 2 x 50g Choc coated honeycombe bars, chopped, to decorate shopping list
- cheesecake Filling shopping list
- 2 tsps gelatine shopping list
- 1/4 cup water shopping list
- 200g milk chocolate, chopped shopping list
- 375g cream cheese, at room temperature shopping list
- 1/2 cup caster sugar shopping list
- 300ml tub thickened cream shopping list
- 50g Choc coated honeycombe bar, chopped shopping list
How to make it
- Grease a 24cm round springform pan (base 22cm). Line base with baking paper.
- Process biscuits until crushed. Add butter and process until combined. Press mixture on base and up side of pan. Refrigerate.
- To make cheesecake filling, sprinkle gelatine over water in a heatproof jug. Stand jug in a pan of simmering water and stir until dissolved. Remove and cool. Place chocolate in a heatproof bowl over simmering water. Stir until melted. Cool for 10 minutes.
- Beat cream cheese and caster sugar with an electric mixer until smooth. On a low speed, beat in cream, chocolate and gelatine mix until smooth. Fold in chopped chocolate bar.
- Pour over base. Cover and refrigerate overnight until set.
- To serve, remove side of pan. Move to a serving plate. Sprinkle the two chopped chocolate bars over top.
People Who Like This Dish 3
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" It was excellent "