Honeycomb cheesecake
Ingredients
For the base
- 1 150g packet of Lotus Biscoff Sandwich biscuits
- 50 g/1¾oz butter
For the honeycomb
- 100 g/3½oz caster sugar
- 2 tbsps runny honey
- ¼ tsp cream of tartar
- 15 g/½oz butter
- pinch of salt
- 30 ml/1fl oz water
- ½ tsp bicarbonate of soda baking soda
For the filling
- 500 g/1lb cream cheese at room temperature
- 200 g/7oz caster sugar
- 3 eggs
- 2 tbsps cornflour
- 300 ml/10½fl oz soured cream
- 1 tsp vanilla extract
- 1 tbsp runny honey
Instructions
For the base
- Lightly grease and line a 18cm/7" spring-form cake tin
- Melt the butter gently in a small pan on a low heat
- Roughly break up the biscuits and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs
- Pour in the melted butter and process for 30 seconds to combine
- Put the biscuit mixture into the base of the tin, using the back of a spoon to smooth the surface evenly
- Chill in the fridge for at least 30 minutes
For the honeycomb
- Line a baking sheet with parchment paper and set aside
- In a large, heavy-bottomed saucepan stir together the sugar, honey, cream of tartar, butter, salt and water (make sure the saucepan is a large one, as the contents will rapidly expand to about 3 times the size once the bicarb is mixed in)
- Simmer until the butter and sugar have dissolved, then turn up the heat to 120ºC/252ºF (hard ball stage). You need to be very careful at this point, as it can quickly tip over the desired temperature and burn
- Remove the caramel from the hob and whisk in the bicarbonate of soda
- Immediately (but very carefully) pour the bubbling contents out on to the prepared baking sheet. Allow the honeycomb to cool completely before peeling it off the parchment
- Crush the honeycomb into rough, uneven pieces using a rolling pin. Set aside
For the filling
- Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla extract and process for 30 seconds to combine
- Pour the filling into the tin and bake in a low oven at 150°C/300ºF/Gas mark 2 for 1 hour. When cooked, the cheesecake should be well-risen, with a slightly browned top. It should feel slightly firm to the touch and wobble just a little when shaken slightly. If the mixture still appears wet or sloppy, continue to bake a little longer
- When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door slightly ajar
- Remove the cheesecake from the oven and allow to cool completely - at least and hour
- In a small bowl or ramekin, warm the honey in the microwave for 5-10 seconds before brushing over the top of the cheesecake
- Sprinkle the crushed honeycomb evenly over the top of the honey-brushed cheesecake
