Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, white chocolate honeycomb cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
White chocolate honeycomb cheesecake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. White chocolate honeycomb cheesecake is something which I’ve loved my entire life.
With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. 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.
To get started with this recipe, we must first prepare a few components. You can cook white chocolate honeycomb cheesecake using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make White chocolate honeycomb cheesecake:
- Prepare 200 g packet of Marie biscuits crushed
- Take 125 g melted butter
- Make ready 250 g thick cream cheese
- Prepare 250 g mascarpone cheese
- Get 3/4 can condensed milk
- Prepare 200 g white chocolate, melted and cooled
- Get 15 ml powdered gelatine, softened in 50ml water
- Take 250 ml fresh cream, whipped to stiff peak
- Prepare 3 crushed chocolate honeycomb bars, crushed
- Make ready To serve
- Take Strawberries
- Make ready Grated chocolate
- Get Chocolate collar or curls
- Take Chunks of honeycomb
CHOCOLATE HONEYCOMB CHEESECAKE - Nicko's Kitchen. Our cookies are expertly baked for a soft, chewy texture. We've used smooth, creamy Belgian white chocolate which compliments the sweet honeycomb for a rich treat. Combine chocolate and cream cheese to make our White Chocolate Cheesecake.
Steps to make White chocolate honeycomb cheesecake:
- Combine biscuits and butter and press into a deep, 23cm springform pan. Chill in fridge.
- Combine cream cheese, mascarpone and condensed milk. Beat well.
- Add in melted white chocolate
- Melt gelatine in the microwave for 10s and beat into the above mixture.
- Fold in the whipped cream and lastly, the honeycomb chocolate pieces.
- Spoon mixture onto prepared biscuit base and chill for 3-4 hours till set
- To serve: unmold cheesecake and decorate with curls or grated chocolate and strawberries. Place chunks of honey comb on top.
- 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.
- Just before serving, remove the wax wrap carefully from around the cake and decorate with toppings
- Enjoy with some coffee!
This White Chocolate Cheesecake is incredibly smooth, creamy and rich. 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! It's such a great base that even tastes incredible all by itself. Cheesecake with Anise, Lemon and Chocolate Syrup. The white chocolate brandy sauce tops it off.
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