Chocolate Honeycomb Cheesecake

This recipe is a quick version of a burnt Basque cheesecake which one sees in almost every market on the French coastal region. The top of the cheesecake is supposed to be completely black, hence the name!

750g cream cheese, at room temperature
250g caster sugar
5 eggs
100g chocolate (honeycomb flavour), chopped
375ml cream
30ml cocoa powder, sifted
5ml vanilla
a pinch of salt
honeycomb or honeycomb chocolate (Crunchie), broken into pieces
60g chocolate (honeycomb flavour), melted

Preheat your oven to 220℃ and line a 22cm loose bottom cake tin with aluminium foil – this will prevent the cheesecake batter from leaking. Line the “foiled” cake tin with baking paper.
Add the cream cheese and caster sugar to the bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed until the mixture is smooth and forms soft peaks.
Turn the mixer to a low-medium speed and add the eggs one at a time.
Add the chocolate and cream to a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate has melted.
Take the bowl from the heat and add the cocoa powder, vanilla an a pinch of salt. Stir through.
Turn the mixer onto a low speed and pour in the chocolate mixture.
Pour the batter into the prepared cake tin and bake for 60 minutes.
Remove the cake from the oven and cool it completely. The cheesecake will have a wobbly centre when removed from the oven.
Cover the cheesecake with plastic wrap and refrigerate overnight.

Place the cheesecake on a serving plate.
Pour over the melted chocolate and scatter the broken honeycomb.

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