Prep
<30 MINBake
N/AServes
5 to 10Difficulty
Medium
About
Honeycomb was about the sweetest, most shiniest treat there was before we came along.And though we may have our differences, we've joined forces in this recipe to celebrate all things golden - an ultra-rich and smooth, chocolatey cheesecake, topped with some serious crunchability.
Prepare the Base
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted butter until well combined.
Press the mixture into the base of a 23cm (9-inch) springform tin, smoothing it down with the back of a spoon.
Chill in the refrigerator while you prepare the filling.
Prepare the Filling
Melt the white chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in short bursts). Allow to cool slightly.
In a large bowl, beat the cream cheese until smooth.
Sift in the icing sugar and mix until well combined.
Add the melted white chocolate and vanilla extract to the cream cheese mixture, mixing until smooth.
In a separate bowl, whip the double cream until it holds soft peaks.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add half of the honeycomb into the mixture.
Assemble the Cheesecake
Pour the filling over the chilled biscuit base.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until set.
Decorate the Cheesecake
Once set, remove the cheesecake from the tin and place it on a serving plate.
Decorate the top with more pieces of Lyle’s Golden Syrup Honeycomb.
Slice and enjoy your White Chocolate and Honeycomb Cheesecake!
Ingredients
1
For the Base
Digestive biscuits
Butter, melted
For the Filling
White chocolate
Icing sugar
Double cream
Vanilla Extract
Cream cheese
softened
For Decoration
Lyle’s Golden Syrup Tin
Honeycomb
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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