Tag: honeycomb

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…

Honeycomb Cheesecake Recipe

Total Time: 6 hours 30 mins; Prep 30 mins; Set approx 6 hours

Adapted from TRTLMT.

Ingredients

  • 250g packet scotch fingers
  • 100g butter, chilled
  • 200g violet crumble (4 bars), plus decoration
  • 750g cream cheese
  • 90g sugar
  • 1 tsp vanilla essence
  • 70g cream

Method

  1. Blitz biscuits in food processor until crumbed. Cube butter, add to the crumb and blitz till mixed.
  2. Press into desired tin. I used a springform tin with baking paper on the base.
  3. Crush violet crumbles in the food processor. Try and leave some larger chunks for that extra oomph of taste. Set aside.
  4. Mix cream cheese using a hand mixer (not the food processor) until creamy and smooth.
  5. Add in the sugar and vanilla essence, mix till smooth. You may want more or less usgar depending on your taste and how much violet crumble you use.
  6. Add the cream and mix till smooth. Honestly, not sure why 4-6 are separate steps, it’s just how I was told to do it. Might try doing it all together next time.
  7. Mix the violet crumble into the cream cheese mixture.
  8. Pour onto biscuit base and smooth out (or don’t, that’s just for aesthetics and ease of serving). Set for a long time (mine set for almost 36 hours, although apparently 6 would be long enough)
  9. Decorate just before serving, to avoid melting violet crumble (due to moisture from the cake and fridge). I used whipped cream for the swirls and just piled chopped violet crumble on the top.