White Chocolate and Honeycomb Cheesecake
A cheesecake that needs no introduction!
Ingredients:
“Base” Shortbread
- 80g Butter
- 15g Honey
- 20g Egg yolk
- 130g Cake flour
- 10ml Clemengold Zest
Honeycomb
- 54g Sugar
- 40g Anothonij Rupert
- Honey
- 15g Water
- 4,5g Bicarbate of soda
“Filling” White Chocolate and Honeycomb Mousse
- 23g Water
- 30g Honey
- 100g Callebaut White Chocolate chips
- 250g Fresh Cream
- 1,5ea Gelatine Leaves
- 60g Cream Cheese
- 60g Vanilla Yoghurt
- 20ml Crumbled
- Honeycomb
How To Make White Chocolate and Honeycomb Cheesecake
- Base
- Cream the butter and honey, mix in the egg yolk and zest.
- Fold in the cake flour.
- Spread evenly onto a lined rectangular SK1, bake at 180C for 12min.
- Allow to cool before adding filling.
- Honeycomb
- Slowly melt the sugar, honey and water together in a saucepan.
- Bring to a simmer till it reaches 150C.
- Remove from the heat and whisk in the Bicarb.
- Immediately scoop onto a silicon matt and leave to cool.
- Filling
- Bloom the gelatine.
- Whip the cream to soft peak stage.
- Whip the cream cheese till softened, slowly incorporate the yoghurt; fold into the whipped cream with the crumbled honeycomb.
- Quickly bring to a boil the water and honey, remove from the heat and melt in the chocolate chips, melt in the gelatine leaves.
- Fold the chocolate mixture into the cream mixture.
- Put in a piping bag and use to fill the Sk1 tray with shortbread and leave to rest in the fridge.