Description
A delightful Honeycomb Cheesecake Cake that combines a creamy cheesecake filling with a crunchy honeycomb topping, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- 2 tablespoons honey
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy cream (cold)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
- 2 teaspoons unflavored gelatin (optional, for firmer texture)
- 3 tablespoons warm water (for dissolving gelatin)
- ½ cup sugar (for honeycomb)
- 2 tablespoons honey (for honeycomb)
- 2 tablespoons golden syrup or corn syrup (for honeycomb)
- 2 teaspoons baking soda (for honeycomb)
- ½ cup honey (for glaze)
- 1 tablespoon warm water (to loosen honey if needed)
Instructions
- Make the Honeycomb Candy: Line a baking sheet with parchment paper. In a saucepan, heat sugar, honey, and golden syrup over medium heat without stirring. Once golden, remove from heat and whisk in baking soda. Pour onto the prepared baking sheet and let cool.
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and honey in a bowl. Press into the bottom of a springform pan and chill.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla and lemon juice. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture. (Optional) Dissolve gelatin in warm water and mix into the filling.
- Assemble the Cheesecake: Pour half the cheesecake mixture over the crust, sprinkle honeycomb pieces, add remaining mixture, and smooth it out. Refrigerate for at least 6 hours or overnight.
- Add the Honeycomb Glaze: Once set, arrange honeycomb pieces on top, warm honey, and pour over the cheesecake. Chill for another 30 minutes before serving.
Notes
- To create a honeycomb pattern, use a silicone mold or bubble wrap over warm honey.
- Keep the cheesecake chilled until serving.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Honeycomb Cheesecake Cake, cheesecake, dessert, honeycomb