White Chocolate, Raspberry & Honeycomb Cheesecake

Tue, 5 December 2023

Base

300g digestive / ginger nuts  / shortbread

120g butter  / margarine

 

Filling

250g double cream

400g  soft cream cheese

400g fresh raspberries

50-100g honeycomb

200g white chocolate ( melted )

Optional: 2 small leaves gelatine + 30mls water

 

Honeycomb

150 g castor sugar

50 g golden syrup

1.5 tsp baking soda/bicarbonate of soda

1 tbsp water

 

Method

Honeycomb

1.      Line a flat tray with parchment paper.

2.      Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150?. Please be careful at this stage as hot sugar gives a bad burn.

3.      When it has reached 150? sprinkle in the baking soda and whisk. It will explode and develop into big bubbles.

4.      Quickly pour out onto the lined tray and allow to set and cool for about 30minutes.

5.      Crack into delicious crunchy shards and chunks.

6.      Be sure to get into an airtight container ASAP. Honeycomb is hygroscopic and will go soft and sticky if left out in the air.

Cheesecake

7.     Melt the butter, crush the biscuits, Combine and spread out into the base of a cheesecake tin. Press down well.

8.     Melt the white chocolate. Whip the double cream. Whip in the cream cheese. Fold in the melted white chocolate, the fresh raspberries and the honeycomb crumbled in.

9.     Pour the filling on top of the base. Cover and chill overnight.

10. To serve, cut into slices, tumble some fresh raspberries on top and crumble on large shards of crunchy honeycomb.

11. Enjoy.