Crunchy Creamy Honeycomb Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups crushed digestive biscuits
02 -
½ cup unsalted butter, melted
→ Cheesecake Filling
03 -
16 oz full-fat cream cheese, room temperature
04 -
1 cup sour cream (full-fat)
05 -
¾ cup granulated sugar
06 -
1 cup honeycomb candy, crushed (plus extra for topping)
07 -
2 tsp gelatin powder
08 -
1 tsp vanilla extract
→ Topping
09 -
1 cup heavy whipping cream, whipped
10 -
Chocolate shavings (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Mix crushed digestive biscuits with melted butter until it resembles wet sand. Firmly press the mixture into a springform pan and bake for 10 minutes until golden. Let it cool completely.
02 -
In a bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until creamy.
03 -
Dissolve gelatin powder in warm water per package instructions. Allow it to cool slightly before incorporating into the cheesecake mixture.
04 -
Gently fold in crushed honeycomb candy, reserving some for the topping.
05 -
Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula and refrigerate for at least four hours or overnight until set.
06 -
Top the set cheesecake with whipped cream, reserved honeycomb candy, and chocolate shavings if desired. Slice and serve.
# Notes:
01 -
Ensure the gelatin is fully dissolved to avoid lumps in the cheesecake.
02 -
For best results, allow the cheesecake to chill overnight.