Chocolate Honeycomb Cheesecake

Grease and line a 9 inch round spring-form cake tin. Place biscuit crumbs into a medium sized bowl and pour the melted butter over the crumbs. Mix until all the crumbs are covered in butter, then tip into your greased pan and press into the pan until you have a level biscuit layer. Place in the fridge, whilst you make the cheesecake.

Place the cream cheese, heavy cream, caramel sauce, powdered sugar and vanilla extract into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 minutes on medium-high speed. Add the chocolate covered honeycomb pieces and fold in by hand.

Take your chilled base out of the fridge and then pour your cheesecake filling over the top. Smooth until level with a small, angled spatula. Place in the fridge for around 4 hours, until firm. (Cheesecake will not set hard. It will be slightly firm to the touch, but still soft if you press really hard into it!)

Whilst the cheesecake is chilling, make the honeycomb: Line a large rimmed baking tray with grease-proof paper and leave to one side. Place the sugar and golden syrup into a medium sized saucepan, over a low heat. Stir occasionally until the sugar dissolves and the mixture starts to get runny. Then stop stirring. Once the mixture starts bubbling around the edges, turn the heat up to high and boil until golden. This will take about 5 minutes. Lift the pan and give it a swirl every so often to stop it from burning, but do not stir!

Once the entire mixture is golden yellow (don’t let it get dark and caramel coloured or it will burn), remove from heat and immediately add the baking soda. Mixture will froth up very quickly and then settle. Once the baking soda has dissolved, the mixture will stop expanding. Pour it onto your lined baking tray and leave to set completely.

Once set, break into shards and leave to one side whilst you finish off the cheesecake.

Remove cheesecake from the fridge and place melted chocolate into a squeeze bottle or small Ziploc bag, with the corner snipped off. Drizzle chocolate all over the top of your cheesecake, however you like. I did lines vertically and horizontally.

Take small shards of honeycomb and place around the edge of your cheesecake and in the centre. Use however many pieces you want. I used 5 around the edge and 3 smaller pieces in the centre, but it’s completely up to you!

Place it back into the fridge until ready to serve. Cheesecake will keep covered, in the fridge for 3 days.