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This heavenly honeycomb cheesecake combines the delightful crunch of honeycomb candy with the silky smoothness of cream cheese for a dessert that strikes the perfect balance between textures. The golden digestive biscuit base provides a buttery foundation that complements the sweet honeycomb pieces suspended throughout the creamy filling.
I first created this showstopper for my sister's birthday when she requested something "different from the usual cake." The honeycomb pieces create these magical pockets of sweetness and the reaction from guests when they take their first bite makes it worth every calorie!
Ingredients
- Digestive biscuits: Provide the perfect buttery base with their subtle sweetness and sturdy texture
- Unsalted butter: Binds the crust and adds richness; look for European style for extra flavor
- Full-fat cream cheese: Creates that signature tangy cheesecake flavor; always bring to room temperature for smoothest results
- Sour cream: Lightens the texture while maintaining creaminess
- Granulated sugar: Balances the tanginess of the cheese
- Honeycomb candy: The star ingredient providing pockets of sweet crunch throughout
- Gelatin powder: Ensures a perfectly set cheesecake without baking
- Vanilla extract: Enhances all the flavors; choose pure rather than imitation
- Heavy whipping cream: Creates a cloudlike topping; use very cold cream for best whipping results
- Chocolate shavings: Optional but add visual appeal and complement the honeycomb flavor
Step-by-Step Instructions
- Prepare the crust:
- Combine those crushed digestive biscuits with melted butter until every crumb is coated and the mixture resembles wet sand. Press this mixture firmly into your springform pan using the flat bottom of a measuring cup to create an even layer with slightly raised edges. Bake at 350°F for exactly 10 minutes until it turns a light golden color and fills your kitchen with a buttery aroma.
- Create the filling:
- Beat room temperature cream cheese with sugar for a full 3 minutes until the mixture becomes light and fluffy with no lumps whatsoever. Scrape down the sides of your bowl frequently. Add the sour cream and vanilla extract and mix until just combined about 30 seconds. Overmixing at this stage can lead to a looser texture.
- Add the gelatin:
- Sprinkle gelatin powder over 3 tablespoons of warm water in a small bowl and let it bloom for 5 minutes until it looks spongy. Microwave for 10 seconds until just liquified but not hot. While mixing the cheesecake batter on low speed gradually pour in the dissolved gelatin ensuring it incorporates evenly without creating lumps.
- Incorporate the honeycomb:
- Gently fold in the crushed honeycomb pieces using a spatula with a light hand. The goal is to distribute the honeycomb throughout the mixture while keeping some larger pieces intact for texture contrast. Reserve about 2 tablespoons of the prettiest pieces for garnishing the top later.
- Assemble and chill:
- Pour the honeycomb studded mixture over your cooled crust and smooth the top with an offset spatula. Give the pan several gentle taps on the counter to release any air bubbles. Cover with plastic wrap without touching the surface and refrigerate for a minimum of four hours though overnight yields the best texture and flavor development.
- Decorate and serve:
- Whip the heavy cream to soft peaks and spread or pipe over the set cheesecake. Scatter the reserved honeycomb pieces across the top along with chocolate shavings if using. For the cleanest slices dip your knife in hot water and wipe dry between cuts.
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Honeycomb candy holds a special place in my heart as my grandmother used to make it from scratch. The first time I added it to cheesecake was a happy accident when I had leftover honeycomb from another recipe. My husband declared it the best cheesecake innovation since chocolate swirls and now I always keep homemade or store bought honeycomb on hand for impromptu dessert making.
Make It Your Own
This versatile cheesecake base welcomes creativity. Try folding in crushed cookies chocolate chips or fresh berries instead of honeycomb. For a more pronounced honey flavor add 2 tablespoons of quality honey to the cream cheese mixture. The digestive biscuit base can be swapped for graham crackers ginger snaps or even chocolate cookies depending on your preference.
Storage Secrets
This cheesecake keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. For best results add the whipped cream topping and honeycomb garnish just before serving as the honeycomb will gradually dissolve when exposed to moisture. The cheesecake base freezes exceptionally well wrap individual slices in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator for a quick dessert solution.
Perfect Pairings
This honeycomb cheesecake pairs wonderfully with a drizzle of warm salted caramel sauce or a scoop of vanilla bean ice cream. For beverages try serving alongside a dessert wine like Sauternes or a cup of strong coffee to balance the sweetness. At brunch this cheesecake works surprisingly well with champagne the bubbles cutting through the rich creaminess.
Frequently Asked Questions
- → What is the best way to crush honeycomb candy?
Place honeycomb candy in a sealed plastic bag and use a rolling pin to crush it into small pieces.
- → Can this dessert be made ahead of time?
Yes, the cake needs to chill for several hours or overnight, making it a perfect dessert to prepare in advance.
- → How do I substitute gelatin in this recipe?
If avoiding gelatin, you can use agar powder as a substitute, but follow the package instructions for proper ratios.
- → How do I prevent the crust from crumbling?
Ensure the butter is evenly mixed with the crushed biscuits and press the mixture firmly into the pan.
- → Can I use other toppings besides honeycomb?
Absolutely! Fresh fruits, caramel sauce, or crushed nuts work wonderfully as alternative toppings.