The following cheesecake is super easy to make, and as it only needs a couple of hours to chill before serving, it is the perfect sweet treat when you are hard-pressed for time.
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| White Chocolate and Honeycomb Cheesecake |
Ingredients:
- 250g soft cheese
- 250g lighter/reduced fat soft cheese
- 300ml double cream
- 300g white chocolate
- 200g chocolate coated honeycomb
- 300g digestive biscuits
- 100g butter/margarine
- 50g milk chocolate
Method:
1. Place the biscuits
in a food bag, and bash them with a rolling pin to form crumbs. To speed things
up, you could blitz them in a food processor.
2. Melt 100g
butter /margarine, and stir in the biscuit crumbs.
3. Evenly press
the biscuit mixture into a 23cm spring form cake tin, and chill in the fridge
while making the cheesecake topping.
4. In a bowl, beat
the two types of soft cheese together, until the mixture is smooth. Add the
double cream and beat through.
5. Melt the
white chocolate, and gradually add to the cream cheese mixture, ensuring it is
fully combined.
6. Mix in the
chocolate coated honeycomb so that the pieces are evenly distributed.
7. Spoon the
mixture on top of the biscuit base and smooth out.
8. Melt the
milk chocolate and drizzle it over the cheesecake.
9. Cover the
cheesecake and chill for a minimum of two hours before serving.
For a bit of
extra colour and a sharper flavour, you could switch the chocolate coated honeycomb for
raspberries. You could also switch the white chocolate for milk or dark
chocolate, and change the biscuit base too, e.g. for ginger nuts, cookies,
chocolate digestives, etc.
If you are
after something more refreshing, you could switch the chocolate for something more
‘citrusy’, and add lemon zest and juice to the cream cheese mixture. I have
also tried a dark chocolate and orange combination before, which worked really well.
