Not one for the faint-hearted, faint-toothed or weight-watching, but a delicious pudding. I made my own honeycomb because shop-bought is always really crumbly and I thought it would just dissolve in the cheese mix, but mine turned out very sticky so perhaps shop-bought would be easier. I made mine in a 9″ sandwich cake tin. Spring form would be easier.
For the base:
8-9 digestive biscuits
50g dark chocolate
For the filling:
500g light cream cheese
200g white chocolate
100g dark or orange chocolate (I used a Green and Black’s dark choc with orange)
2 tblsp orange juice
Zest of one orange
For the honeycomb:
100g brown sugar
4 tblsp golden syrup
1 1/1 tsp bicarbonate of soda
Or a small amount of shop-bought honeycomb.
First, make the honeycomb (if making it yourself. Ideally, you need a silicone baking sheet. I roughly followed Nigella’s recipe which blithely says that greased foil will be fine. I greased mine liberally and still had to throw about half of mine away as it stuck to the foil. Hmm. Anyway, grease whatever you’re using LOTS. Put the sugar and syrup in a heavy-based saucepan and swirl to combine. Heat until the sugar has melted, then bubble for 3mins until it has changed colour.
Take off the heat and whisk in the bicarb. It will froth up quite a lot so be careful not to get splashed. Mine did not turn into a “a whooshing cloud of aerated pale gold”, but it did aerate a bit. Pour quickly onto your greased thing.
Leave to set somewhere as dry as possible. My kitchen gets very steamy which I think is why mine didn’t set but stayed sticky even when brittle. If yours comes off the greased base, smash it into pieces. I had to lever mine off in little splinters and then scrape the foil off the bottom, hence why there isn’t much on the finished cheesecake!
For the cheesecake, grease and line a 9″ cake tin. Bash the biscuits to crumbs (or get a helpful friend to do this for you). Melt the butter and dark chocolate in a pan over a very low heat until combined and smooth. Tip the biscuit crumbs into the pan and mix well.
Tip the mixture into the prepared tin, and press down firmly using your hands. Pop in the freezer for 15mins or the fridge for half an hour.
For the cheesecake mix, beat the cream cheese, orange zest and orange juice thoroughly until creamy. Finely chop the dark/orange chocolate and mix it in. Melt the white chocolate in a bain marie until smooth, then beat into the cheese mixture. Scrape on to the base and smooth the top. Press honeycomb pieces into the top of the cake, and then chill for at least two hours.
As you can see, my honeycomb has started to melt into the cake slightly, which was nice. The dark chocolate pieces were a nice contrast to the sweetness of the honeycomb and white chocolate, as was the orange. Serve small slices, as it’s very rich!