Ultimate Gourmet Vanilla and Honeycomb Cheesecake | Chocolate-Cased Treat
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Get ready to indulge in this posh and portable dessert: a Vanilla and Honeycomb Cheesecake with an Oreo biscuit layer, drizzled in luscious toffee fudge sauce and wrapped in chocolate. Perfect for gatherings or a cozy evening, this dessert is as impressive as it is delicious. The combination of creamy cheesecake, crunchy honeycomb shards, and the velvety Oreo crumb layer is truly irresistible.
Table of Contents
The Best Ultimate Gourmet Vanilla and Honeycomb Cheesecake
Notes on Ingredients
To create this unforgettable cheesecake, you’ll need a few key ingredients.
- Cheesecake: You can use any baked cheesecake, but I recommend using Jamie Oliver’s recipe (minus the biscuit base).
- Biscuit Layer: Oreo biscuits (or bourbon for a budget-friendly option) crushed with melted butter create a rich, velvety layer.
- Honeycomb: I used Lorraine Pascale’s honeycomb recipe, though you might want to reduce the cooking time for the perfect golden crunch.
- Chocolate Coating: Melted milk chocolate, but feel free to experiment with dark or white chocolate.
Optional toppings like toffee fudge sauce and chocolate shavings elevate the dessert to a whole new level.
How to Make Vanilla and Honeycomb Cheesecake
- Prepare the Cheesecake: Leave the baked cheesecake to chill overnight in the fridge.
- Honeycomb Crunch: Smash honeycomb into small shards using a rolling pin (a stress reliever too!).
- Melt the Chocolate: Use one-third of the chocolate for the base of the mould.
- Chocolate Layer: Brush the inside of silicone moulds with melted chocolate. Sprinkle honeycomb shards at the bottom and seal with a drizzle of chocolate.
- Layering the Cheesecake:
- Fill the moulds one-third with cheesecake, patting it down gently.
- Add a layer of Oreo biscuit crumb mixed with butter.
- Add another cheesecake layer on top.
- Seal with Chocolate: Pour melted chocolate over the base to seal the cheesecake inside.
- Set in the Fridge: Let the cheesecakes chill for 15 minutes before serving.
How to Serve Vanilla and Honeycomb Cheesecake
These cheesecakes are perfect for parties, as they require no plates or cutlery. Simply pop them out of the mould and serve! Drizzle with toffee fudge sauce and garnish with extra chocolate shavings for an added touch of decadence.
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How to Store Vanilla and Honeycomb Cheesecake
Store any leftover cheesecakes in an airtight container in the freezer. They make a fantastic frozen treat, or you can thaw them in the fridge a few hours before serving. For a quicker option, eat them straight from the freezer – they’re like cheesecake ice cream!
FAQs About Vanilla and Honeycomb Cheesecake
Can I make this gluten-free?
Yes! Simply omit the Oreo biscuit layer for a gluten-free version.
What type of chocolate works best?
Milk chocolate works great, but feel free to experiment with dark or white chocolate.
Can I store the honeycomb?
Yes, it can be stored in an airtight container for a few weeks.
The Best Vanilla and Honeycomb Cheesecake Recipe
Indulge in the Ultimate Gourmet Vanilla and Honeycomb Cheesecake, a decadent dessert that combines creamy vanilla cheesecake with crunchy honeycomb pieces and a rich Oreo biscuit layer. Each mini cheesecake is encased in a smooth chocolate shell, making it the perfect portable treat for parties or special occasions. The luscious toffee fudge sauce drizzled on top adds an extra layer of indulgence, while optional gluten-free adjustments make this a versatile choice for any gathering. With layers of texture and flavor, this cheesecake is a showstopper that satisfies any sweet tooth.
Ingredients
Cheesecake:
- 1 x baked cheesecake I used Jamie Oliver’s recipe and omitted the biscuit base
- 1 x silicon mould I also made other shapes using different moulds
Biscuit Layer:
- 70 g / 6 Oreo biscuits or bourbon biscuits if on a budget
- 15 g melted butter
Chocolate Coating:
- 200 g melted chocolate milk, dark, or white
Honeycomb:
- 30 g honeycomb or a Crunchie bar
Optional Toppings:
- Toffee fudge sauce store-bought
- Chocolate shavings for garnish
Instructions
- Prepare the Cheesecake: Leave your baked cheesecake in the fridge to chill overnight. Resist the temptation to poke it!
- Smash the Honeycomb: Place the honeycomb in a bag and crush it into small pieces with a rolling pin.
- Melt the Chocolate: Melt about 140g of the chocolate, reserving the rest for later.
- Brush Moulds with Chocolate: Use silicone moulds to create your mini cheesecakes. Brush melted chocolate evenly on the inside of the moulds, ensuring no gaps or holes. Place some honeycomb shards at the bottom, sealing them with a bit of chocolate. Chill the moulds in the fridge or freezer for 5–10 minutes until the chocolate sets.
- Mix Cheesecake with Honeycomb: In a bowl, mix about 14 tbsp of the baked cheesecake with honeycomb shards, saving a few for the final topping.
- Create the Biscuit Layer: Melt the butter and crush the Oreo biscuits into a breadcrumb-like consistency using a food processor (or bash them in a bag).
- Stir the melted butter into the crushed biscuits until it forms a wet sand texture.
- Layer the Cheesecake: Add 1 generous tsp of cheesecake mixture to the moulds, patting it down gently to form a layer.
- Follow with 1 tsp of the biscuit mixture, patting it down to form a second layer.
- Add another tsp of cheesecake on top, leaving room for the final chocolate seal.
- Seal with Chocolate: Melt the remaining chocolate and pour it over the top of each mould, ensuring it covers the entire base.
- Sprinkle a few more honeycomb shards on top before sealing with the final chocolate layer.
- Chill to Set: Place the moulds back in the fridge for about 15 minutes until the chocolate has fully set.
- Serve or Store: Carefully pop each cheesecake out of the mould. Serve immediately or store in the freezer for future use. If frozen, allow them to thaw in the fridge for a few hours before serving, or enjoy straight from the freezer like a cheesecake ice cream!
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