Ingredients
The following ingredients have 10 Servings
- 250g plain biscuits
- 155g butter melted
- 1/2 cup whipped cream
- 100g chocolate honeycomb bar chopped *to decorate
- 2 tsp gelatine powder
- 1/4 cup water
- 200g milk chocolate chopped
- 375g cream cheese room temperature
- 1/2 cup caster sugar
- 300ml thickened cream
- 50g chocolate honeycomb bar chopped
Instruction
- Grease a 24cm round springform pan and line the base with baking paper.
- Process biscuits until crushed. Add butter and process until combined.
- Press mixture over the base and up sides of prepared pan. Refrigerate, then prepare filling.
- To make the filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water.
- Stir until dissolved. Remove and cool.
- Place chocolate in a heatproof bowl. Sit bowl over pan of simmering water. Stir until melted.
- Remove and cool for 10 minutes.
- Beat cream cheese and sugar in small bowl with electric mixer until smooth.
- With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth. Fold in chopped chocolate bar.
- Pour filling over biscuit base. Cover and refrigerate overnight until set.
- To serve, remove the pan. Transfer cheesecake to a serving plate. Decorate with whipped cream and crumbled chocolate honeycomb bars.
