Honeycomb Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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As if you are biting the famous honeycomb chocolate bars with an addition of rich cream mixture.Add more of the chopped choc.bars if you want more crunchy texture. Ingredients:
125 grams plain chocolate biscuits, finely grinded |
60 grams butter, melted |
filling |
2 (250 grams) packets cream cheese, softened |
75 grams caster sugar |
2 tsp grated lemon rind |
3 eggs |
1/3 cup heavy cream |
1 tbsp flour |
60 grams bar chocolate honeycomb, chopped |
caramel filling |
30 grams butter |
1/4 cup brown sugar |
2 tbsp condensed milk |
1 tbsp golden syrup |
2 tbsp hot water |
chocolate topping |
150 dark or plain chocolate chopped(i use the plain one) |
1/4 cup cream |
Directions:
1. Line the base of 21cm spring form pan with foil, line the side with
2. Baking paper.
3. Make the caramel first by mixing all ingredients in a saucepan
4. Over medium heat.Stirr till sugar is dissolved.Boil,stirring occasionally about 4 minutes till you reach a deep caramel colour .Cool
5. Mix the biscuits crumbs with the butter and press into the bottom
6. And side of the pan. Cover and chill till firm (30 minutes)
7. Preheat oven to 325 F.Beat the cheese, sugar and lemon rind in a bowl till smooth. Stir honeycomb chocolate and the caramel filling into cheese mixture.Pour over the crust. Bake for 1 1/4 hours or till just firm. Cool in oven with door ajar. Spread chocolate topping over cheesecake and use your imagination to decorate with some swirls. Cover and chill 4 hours.
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