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Wicked Choc Honeycomb Cheesecake


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Ingredients

Wicked choc honeycomb cheesecake

  • 270 g Chocolate Biscuits
  • 55 g Butter
  • 125 g block Lindt milk chocolate
  • 60 g caster sugar
  • 2 tsp Vanilla Bean Paste
  • 750 g cream cheese
  • 5 eggs
  • 160 g sour cream
  • 2 tbsp Dutch process coDutch process cocoa mixed with a little warm watercoa mixed with a little warm water, mixed with a little warm water
  • 1 family pack Violet Crumble mini pieces
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
  • 9
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Recipe's preparation

    Wicked choc honeycomb cheesecake
  1. Place biscuits and 40g butter into TM bowl and mill for 10 sec/speed 7.

  2. Press into large spring form pan and bake in 160ºC oven for 10 minutes. Set aside.

  3. In clean TM bowl chop chocolate with remaining 15g butter for 5 sec/speed 4. Melt for 4 min/37ºC/speed softGentle stir setting.

  4. Add sugar, essence and cream cheese and beat for 30 sec/speed 8.

  5. Add remaining ingredients and blend for 1 min/speed 9.

  6. Wrap a double layer of foil around the outside of the springform pan.

  7. Pour cheesecake mix into spring form pan and place in a water bath in 160ºC oven. Cook for 1 hour or until set in centre. Cool.

  8. Layer honeycomb pieces on top of cheesecake, drizzle with a little additional chocolate melted with 1 tbsp coconut oil or butter for 2-3 min/37ºC/speed soft. Allow the chocolate to ‘glue’ the honeycomb to the top of the cake.

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