Caramel Honeycomb Cheesecake Recipe
This rich cheesecake has a delicate caramel flavour with concentrated honeycomb-flavoured areas due to the dissolved honeycomb pieces. The texture is smooth and creamy. We served thin slices of the cheesecake with cream and vanilla ice cream.
Base
200g Scotch Finger Biscuits
65g butter, melted
Line a 20cm springform pan with baking paper. Crush biscuits in a food processor or blender. Add melted butter and mix to combine. Press mixture over base of prepared pan. Cover and refrigerate while preparing caramel and filling.
Caramel
20g butter
1/4 cup cream (35 to 40 percent fat)
1/4 cup condensed milk
1/4 cup brown sugar
1 tablespoon (20ml) golden syrup
Combine all ingredients in a small saucepan. Simmer gently for 4 minutes, stirring occasionally. Set aside to cool.
Filling
500g cream cheese
90g caster sugar (this is equivalent to 1/3 cup + 1 tablespoon of sugar)
3 eggs
1/2 cup (125ml) sour cream
1/2 cup (125ml) thickened cream (35 to 40 percent fat)
1 tablespoon (20ml) lemon juice
2 x 50g chocolate coated honeycomb bars (we used Violet Crumble bars)
Preheat oven to 160 degrees Celsius.
Beat cream cheese and sugar with an electric mixer or food processor until smooth. (Stop mixer occasionally to scrape down sides of bowl.) Add eggs and beat until combined. Add sour cream, cream and lemon juice. Beat just until all ingredients are combined.
Stir caramel through cheesecake mixture - it doesn‘t have to be completely mixed in. Pour half of cheesecake mixture over base.
Crush honeycomb bars by gently hitting unopened packets with the smooth side of a meat mallet. Sprinkle crushed honeycomb over cheesecake mixture. Cover with remaining mixture.
Bake cheesecake for 1 hour and 15 minutes. Allow cheesecake to cool for 1 hour at room temperature. Store in the refrigerator. © www.exclusivelyfood.com.au
4 Comments:
I was just wondering if this cheesecake can be made as mini individual ones?
If so, how long would they be baked for?
Do they need to cool in the oven with the door ajar?
Are they best cooked in a normal or fan-forced oven?
And lastly, how many days before serving can I bake them or do they freeze?
Thank you,
Angela
Hi Angela
You could use this recipe to make mini cheesecakes.
When adapting a cheesecake recipe to make mini cheesecakes, we increase the amount of base (our mini cheesecakes have a greater ratio of base to filling than our large cheesecakes). We would probably use at least 250g of biscuits and 82g butter for the base.
We can't be certain of the correct baking time as we haven't made mini versions of this cheesecake. However, we generally bake mini cheesecakes (made in a muffin tin) for about 20 minutes at 180 degrees Celsius (160 degrees Celsius fan-forced). We allow them to cool out of the oven.
For cheesecake, we usually prefer not to use a fan-forced oven.
We would make the mini cheesecakes up to a few days ahead. We prefer not to freeze them as freezing can affect their texture.
Hi A n' D,
I made this recipe and took it to work, it was well received!
Only problem was that when I put the Violet Crumble in the half filled tin and then poured in the remaining mixture, the voilet crumble floated to the surface :(
It made the top of the cheesecake a chocolate/brown colour.
Maybe I broke the pieces of VC up too much or not enough. I think the recipe would work very well without the VC anyway :)
Thanks for all the recipes! Every one is fantastic, the reviews are so good. So far I have had hits with this cheesecake, the zuccini slice and the caramel slice (the first one i've made that tasted sooooo good!)
- P
Just wondering what sort of tin to make this cheescake in, also what do I do if I only have a fan forced oven will it make a difference to it..
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