Honeycomb Smash Cheesecake Recipes

Steps:

• Melt Butter, add biscuit crumbs, mix well.
• Press mixture into a base of 22cm spring form tin.
• Refrigerate while making filling.
• Place water in a small bowl, sprinkle with gelatine, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
• Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
• Beat cream in a seperate bowl until soft peaks form.
• Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
• Refrigerate until set.

Steps:

• Grease a 23cm spring form cake tin or alternatively you can use individual ramekins (as I have in picture) These quantities will make 12 individual cheesecakes or one large one. Place biscuits in a plastic bag and bash with rolling pin until fine.
• Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
• Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
• Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage. Whisk cream in a separate bowl until soft peak stage. Crush honeycomb and stir in. Add to cream cheese mixture and fold in.
• Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed flakes or some of the honeycomb.

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.