- 300mls cream
- 250g cream cheese
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 4 teaspoons gelatine
- 1/4 cup boiling water
- 1 can of caramel “Top & fill” (or make caramel from condensed milk)
- 1 pack biscuits (I used butternut snaps)
- 1/2 cup melted butter
- Honeycomb pieces/bars to decorate (I used half a bag of choc-covered honeycomb pieces, I can’t remember how big the bag was though. I estimate you’d need about 4 “violet crumble” bars or similar)
In a food processor, grind up the biscuits until they are fine crumbs. Add the melted butter and mix together. Pour this into the base of a springform pan, making sure it’s not too thick. Set this in the fridge to harden.
Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.
Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)…. Add the cream, cheese, sugar, vanilla and caramel. Process this until just combined. Add the gelatine+water mix and process until combined. You don’t want to over mix this (remember you can make butter from beating cream)
Spoon the filling mixture into the biscuit base. Clean and dry the bowl of the food processor and add the honeycomb. Process until you have the size pieces you desire. I think it looks good to have some small chunks and remember that if you leave it overnight, the honeycomb dissolves, so if you want chunks, they need to be a reasonable size – but you don’t want the choc coating to be too large to eat. Sprinkle this over the top of the cheesecake.
** Note ** If you prepare this the day before you’re going to eat it, it gives the honeycomb time to soften and partially melt, which is much nicer to eat and I think it looks nicer (the freshly processed honeycomb looks dusty, where the older honeycomb looks shiny) if you were to serve it straight away, the honeycomb would be very crunchy and might not have as nice a texture.