It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.
This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.
The base of the cheesecake is made from crushed milk chocolate digestive biscuits mixed with melted butter, although ordinary digestives would also work fine. The creamy middle is a mixture of full fat cream cheese and double cream, interspersed with pieces of chocolate honeycomb (crushed up Cadburys Crunchie bars in this case). Finally, the topping, described by my eldest as 'epic' is a simple salted caramel sauce made with Cornish Sea Salt's new delicate salt flakes and more crushed up Crunchie bars - you can't overdo them, promise!
It turned out so well I'm very tempted to make this cheesecake one of my Christmas desserts to offer the pudding haters .... yep, I've already started planning my Christmas menu. What can I say, the lure of Nigella Christmas just gets too strong from September onwards.
Hopefully I've done enough to sell it to you. Seriously though, you really MUST try it..... everyone needs a cheesecake like this in their lives and for something that looks so amazing it really is a very simple recipe.
Just to make you aware the ingredient amounts listed for the salted caramel sauce make way more than you need but I like to keep a bowl in the fridge to drizzle over ice cream and brownies. It will sit happily in the fridge for a week or so.
CHOCOLATE HONEYCOMB SALTED CARAMEL CHEESECAKE
A rich and indulgent no-bake cheesecake with a chocolate digestive base, creamy honeycomb middle and salted caramel topping
- For the base
- 250g Chocolate Digestives, crushed
- 90g Butter, melted
- For the Cheesecake
- 600g Cream Cheese (full fat)
- 150g Icing Sugar, sifted
- 1 TSP Vanilla Extract
- 200ml Double Cream
- 2 Cadburys Crunchie Bars, crushed
- For the Salted Caramel Sauce
- 175g Light Brown Sugar
- 50g Butter
- 300ml Double Cream
- 1/2 TSP Sea Salt
- 2 Cadburys Crunchie Bars, crushed
Step 1: Line the base of a 20cm springform tin.Step 2: In a bowl mix together the crushed digestives and butter then press firmly into the tin. Pop into the fridge whilst you make the cheesecake.Step 3: Lightly whip the double cream using an electric whisk until you get soft peaks.Step 4: Mix together the cream cheese, vanilla extract and icing sugar - a stand mixer makes things easier but you could do it by hand.Step 5: Fold the double cream through the mixture and then add the crunchie bars. Pour into the tin, level off and put back in the fridge overnight.Step 6: You can make the salted caramel sauce now and put it in the fridge or wait until you are ready to serve it.To make the salted caramel sauce put the sugar, butter, double cream and sea salt in a pan and heat until melted. Turn up the heat for a minute stirring continuously then take off the heat to cool. Pop into the fridge if you are not using immediatelyStep 7: When you are ready to serve unmould the cheesecake from the tin then pour over as much salted caramel sauce as you want. Sprinkle over the crushed crunchie bars.
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