Okay guys anyone who dares disagree will not be getting a slice of this OMG and I mean OMG delicious cheesecake! When eating this you will imagine yourself on a cloud with lots of angels floating around then suddenly it will dawn on you that you have just gobbled three slices of this uber delicious creamy ..creamy .angelic .. (I’m out of adjectives but you get the picture , right?) cheesecake and will start cursing me because … well let’s put it this way – the cloud will no longer be able to hold you up! get it?! haha
This recipe is from an Australian website who prefer to weigh everything instead of using cups – but lucky for you I went through the trouble of converting everything into cups!
Caramel Honeycomb Cheesecake:
1) 2 1/4 cups Graham crackers
2) 4 ½ tablespoon Butter
1) 1 ½ tablespoon Butter
2) ¼ cup Cream (35% to 40% fat)
3) ¼ cup Condensed milk
4) ¼ cup brown sugar
5) 1 tablespoon golden syrup
1) 500g Cream cheese (Use the package to do the math – I got one 300g container and one 200g one – so that makes 500g, yea?)
2) 1/3 cup and 1 tablespoon Caster Sugar
3) 3 eggs
4) ½ cup sour cream
5) ½ cup thickened cream
6) 1 tablespoon lemon juice
7) 2 (50g) chocolate coated honeycomb bars (I used Cadbury’s Crunchie)
For the base:
1) Line a 20 cm (8 inch) Springform pan with baking paper.
2) Crush biscuits in a food processor. Add melted butter and mix to combine.
3) Press mixture over base of prepared pan.
4) Cover and refrigerate while preparing caramel and filling.
For the caramel:
1) Combine all ingredients in a small saucepan.
2) Simmer gently for 4 minutes, stirring occasionally.
3) Set aside to cool.
For the filling:
1) Preheat oven to 160 degrees Celsius
2) Beat cream cheese and sugar with an electric mixer or food processor until smooth. (Stop mixer occasionally to scrape down sides of bowl).
3) Add eggs and beat until combined. Add sour cream, cream and lemon juice. Beat just until all ingredients are combined.
4) Stir caramel thorough cheesecake mixture – it doesn’t have to be completely mixed in. pour half of cheesecake mixture over the base. (The recipe says half but then the crushed honeycomb bars will float – like mine did – instead of remain at the bottom like they should – so by pouring just less then half you would end up with better results)
5) Crush honeycomb bars gently hitting unopened packets with the smooth side of a meat mallet.
6) Sprinkle crushed honey comb over the cheesecake mixture. Cover with remaining mixture.
7) Bake cheesecake for 1 hour and 15 minutes. Allow cheesecake to cool for 1 hour at room temperature. Store in the refrigerator.
My Cheesecake cracked at the top although it looked even more gorgeous because of it – but I’ve read that if you leave the cheesecake to rest in the oven for an hour before refrigerating this wont happen! But I didn’t do that and it cracked so you might want to follow that strategy!