Honeycomb & White Chocolate No- Singe Cheesecake
Crust/ Base ( see note 1)
200g Hobnobs (or any other oat eyefuls)
30g honeycomb ( ground into greasepaint)- see note 2
120g adulation ( melted)
75g white chocolate
200g Philadelphia
250dl whipped cream
50g honeycomb ( ground into greasepaint)- see note 2
30g honeycomb
Crush the eyefuls until they’re motes. Crush the honeycomb into a fine greasepaint and combine with the cookie motes. Melt the adulation and stir into the dry constituents. Push down into a small springform visage ( mine is 6″/ 18 cm) and place in the fridge.
Melt the white chocolate and beat into the Philadelphia. Add the powdered honeycomb. In a separate coliseum, whisk the cream until it’s veritably firm. Fold into the other constituents.
Pour over the base and with your fritters, crush up utmost of the honeycomb and sprinkle over the top (this will dissolve while it’s setting, but it gives it an amazing toffee flavor.
When ready to serve, crush the remaining honeycomb over the top to make it look enough. Slice and serve. Enjoy!
I wanted a chunky base, but of you would prefer a thinner base, just use half of my constituents rather.
Still, use Crunchie bars rather
If you do not have manual honeycomb.