Honeycomb is one of my biggest weaknesses, especially when I see the homemade version for sale at School Fetes. Our No Bake Honeycomb Cheesecake is no exception, plus I didn’t even have to turn the oven on…just wait for it set, which was very hard!!
Method
-
Mix the biscuit base and melted butter together and press into lined springform tin. Smooth base using the bottom of glass this helps press down firmly and evenly. Place in fridge while preparing cheesecake.
-
Using electric mixer beat cream cheese until smooth, 4-5 minutes. Add dollop cream and sour cream mix for 2 minutes. Dissolve gelatine in 1/4 cup boiling water. Add gelatine to cheesecake mix and beat again for 2 minutes. Stir through chopped honeycomb and pour onto base.
-
Place in fridge and patiently let set for 4 hours.
Recipe Hints and Tips:
- No Bake Honeycomb Cheesecake is suitable for freezing for up to 2 months. Keep refrigerated for up to 5 days in an airtight container.
