Saturday, August 22, 2009

Honeycomb Cheesecake (non-bake)
Serves: 8-10

What You Need:
500g cream cheese
250ml whipping cream
30g sugar
15g unflavored gelatin
3 tbsp. hot water
3 tbsp. Honey or Maple syrup

Biscuit Base:
80g unsalted butter
140g digestive biscuits, crushed
25g sugar

Decor:
1 tbsp honey or maple syrup for drizzling
Choc coated honey comb - violet crumble or crunchie

Preparation:
Melt butter over boiling water or use a microwave oven.
Add biscuit crumbs and sugar into the melted butter and mix to form a slightly runny mixture.
Press into the bottom of cake tin and chill for 1 and 1/2 hours, or until firm.

Filling:
Beat cream cheese, honey and sugar until smooth.
Gradually stir in the whipping cream, portion by portion making sure the cream is well mixed in.
Dissolve the gelatin into the 3 tbsp. hot water over a simmering pan of water and stir into the cream cheese mixture.
Spoon filling into the crust and drizzle honey over the top
Chill cheesecake in refrigerator until set.

Decorate with pieces of chocolate coated honeycomb.

Options: Instead of honey, replace it with equal amount of canned blueberries/cherries/strawberries etc.

Labels: Desserts and Beverages