Recipe: Appetizing White chocolate honeycomb cheesecake

White chocolate honeycomb cheesecake. For this delicious honeycomb and white chocolate no-bake cheesecake recipe, we tweaked an old favourite. The resulting cheesecake is sweet and creamy with each bite dissolving in the mouth to reveal little pieces of crunchy honeycomb or velvety chocolate. You will love this Chocolate Honeycomb Cheesecake Recipe and it's no bake and easy to make.

Chocolate Honeycomb ToffeeRecipesPlus. baking soda, sugar, honey, semi sweet chocolate. Roasted White Peaches with Honeycomb and Vanilla Ice CreamBreyers. This no-bake white chocolate cheesecake has a light white chocolate flavor which means it pairs up great with so many different glazes, toppings or garnishes; strawberries, raspberries, fresh mint, caramel, lemon curd, you name it! You can have White chocolate honeycomb cheesecake using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of White chocolate honeycomb cheesecake

1. It's 200 g of packet of Marie biscuits crushed.
2. You need 125 g of melted butter.
3. Prepare 250 g of thick cream cheese.
4. It's 250 g of mascarpone cheese.
5. It's 3/4 can of condensed milk.
6. You need 200 g of white chocolate, melted and cooled.
7. You need 15 ml of powdered gelatine, softened in 50ml water.
8. You need 250 ml of fresh cream, whipped to stiff peak.
9. It's 3 of crushed chocolate honeycomb bars, crushed.
10. It's of To serve.
11. Prepare of Strawberries.
12. You need of Grated chocolate.
13. Prepare of Chocolate collar or curls.
14. It's of Chunks of honeycomb.

It's such a great base that even tastes incredible all by itself. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate. This is my all-time favorite white chocolate cheesecake recipe!

White chocolate honeycomb cheesecake instructions

1. Combine biscuits and butter and press into a deep, 23cm springform pan. Chill in fridge..
2. Combine cream cheese, mascarpone and condensed milk. Beat well..
3. Add in melted white chocolate.
4. Melt gelatine in the microwave for 10s and beat into the above mixture..
5. Fold in the whipped cream and lastly, the honeycomb chocolate pieces..
6. Spoon mixture onto prepared biscuit base and chill for 3-4 hours till set.
7. To serve: unmold cheesecake and decorate with curls or grated chocolate and strawberries. Place chunks of honey comb on top..
8. I added a chocolate collar, which is simply melted chocolate, spread onto a piece of wax wrap. Measure the height of the cake, and add a few more cm so that the collar rise above the cake. You can draw a pencil outline on the wax wrap if u want. Add some designs when smoothing to give the collar some depth, when the chocolate is almost set, bend it around the cake and let it set fully in the fridge with the wax wrap still on..
9. Just before serving, remove the wax wrap carefully from around the cake and decorate with toppings.
10. Enjoy with some coffee!.

A friend gave it to me years ago and I've made so many of these delicious cakes over the years—even had them requested as birthday cakes. A white chocolate cheesecake paired with a vanilla honeycomb ice cream and a rasberry coulis. The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of. You would never believe this cheesecake is actually very simple to make!

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