White chocolate honeycomb cheesecake

How to Making Recipes White chocolate honeycomb cheesecake using 14 ingredients and 10 steps

White chocolate honeycomb cheesecake - For the biscuit base, stir the melted butter into the biscuit crumbs and sugar until evenly mixed. For this delicious honeycomb and white chocolate no-bake cheesecake recipe, we took this Baileys cheesecake recipe as our starting point, and riffed and tweaked from there. The resulting cheesecake is sweet and creamy with each bite dissolving in the mouth to reveal little pieces of crunchy honeycomb or velvety chocolate. White chocolate honeycomb cheesecake Really a showstopper that's easy to make. Milk chocolate cheesecake studded with crushed chocolate coated honeycomb pieces.

This is actually a recipe-redo from a little while back.

I posted a honeycomb cheesecake and have finally got some new photos for the recipe and made a few changes to the original.

You can have White chocolate honeycomb cheesecake using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients cook White chocolate honeycomb cheesecake

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

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!.

White chocolate honeycomb cheesecake - This no-bake Chocolate Honeycomb Cheesecake is packed with tiny morsels of crunchy honeycomb inside a velvety smooth cheesecake. With a simple biscuit base and homemade honeycomb garnish, this dessert is a showstopper that doesn't forever to make! A creamy white chocolate cheesecake with honeycomb inclusions, then topped with more chocolate coated honeycomb nuggets and a final drizzle of chocolate. All sat upon our signature crunchy biscuit base. This new larger version has been pre-portioned for your convenience, so all you need to do is defrost and enjoy!. BEAT PHILLY and sugar using an electric mixer until smooth. Add lemon juice and gelatine mixture and beat until combined. Thank you and good luck