Honey, I’ve Shrunk the Sugar in the Cheesecake

It’s that time of year again where I make way too much cake. This year I decided I didn’t want to bake, so I made a no-bake cheesecake. It’s honeycomb flavour.

I adapted the recipe from TRTLMT’s recipe for Choc Honeycomb Cheesecake. Here is my recipe. Took me a minute to work out that it was a Thermomix recipe, but I decided to try and adapt it to a blender recipe. This worked quite well for the biscuit base, but not so well for the cream cheese filling. I liked using the blender for the biscuits because it allowed me to use cold butter rather than melted butter. One less step! It didn’t make much difference to pressing it into the base either.

I also wanted to use my blender to crush up the voilet crumble, which is the flavouring for the cake. I was a little worried it would come out too fine, but I this it is perfect. Plently of small bits to make an even flavour but some lovely large chunks for that extra oomph.

The cream cheesefilling definitely works better with a hand mixer, as it doesn’t smoosh all the ingredients up to the edges, but makes sure to incorporate it throughout the mixture. I also didn’t need the high power blender as, for once, I actually had room temperature cream cheese! Normally I’m never organised enough, but I remembered first thing this morning to get it out. I feel like I deserve a pat on the head for being a good little baker.

I know techincally this is a food processor, but that takes soooo long to type out!

I also decided that I would slowly add the sugar to make sure it wasn’t too sweet. I ended up using probably 80-90g out of the 100g in the recipe, but that was with an extra 250g block of cream cheese. I figured thaat the honeycomb will add quite a bit of sweetness, and it’s easier to add more sugar than take it out! Unfortunately this meant I had to taste-test as I went. What a shame! Once the batter was all mixed and decently sweet I mixed in the honeycomb and tested it again. I was pretty happy with it! Not too sweet, but enough to offset the tartness of cream cheese.

It ended up being a huge hit and both my Aunts even had seconds :O I also have the leftovers for my birthday breakfast…