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. Swirl gently until the sugar melts and turns golden amber. Remove from heat, whisk in baking soda, and pour onto the prepared baking sheet. Let cool and break into chunks.
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and honey in a bowl. Press firmly into the bottom of a springform pan (8–9 inch) and chill in the fridge.
- Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add vanilla extract and lemon juice. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. (Optional) Dissolve gelatin in warm water, cool slightly, and mix into the filling.
- Assemble the Cheesecake: Pour half the cheesecake mixture over the crust, sprinkle honeycomb pieces, then add the remaining cheesecake mixture. Smooth it out and refrigerate for at least 6 hours or overnight.
- Add the Honeycomb Glaze: Once set, arrange honeycomb pieces on top. Warm honey slightly and pour over the cheesecake, letting it fill the honeycomb pattern. Chill for another 30 minutes before slicing.
Notes
- To create a honeycomb pattern, use a silicone mold or press 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: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg