Choc-Honeycomb Cheesecake

  1. Combine the biscuit crumbs and butter, then press into a 20cm springform pan.
  2. Chill
  3. Beat Philly* and sugar using an electric mixer until smooth.
  4. Add lemon juice and gelatine mixture and beat until combined.
  5. Fold in cream and 2/3 honeycomb bars.
  6. Pour filling into prepared crust and refrigerate for 3 hours or overnight.
  7. Garnish with remaining honeycomb bars to serve.

base, sweet biscuit crumbs, butter, filling, caster sugar, lemon juice, gelatine, cream, chocolate coated honeycomb

Taken from www.kraftrecipes.com/recipes/choc-honeycomb-cheesecake-103609.aspx (may not work)

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