Description
Indulge in the delightful Crunchy & Creamy Honeycomb Cheesecake Cake, where velvety cheesecake meets a buttery biscuit base and crunchy honeycomb pieces. This show-stopping dessert is perfect for gatherings, offering an irresistible combination of textures and flavors that will leave everyone wanting more. Easy to prepare and visually stunning, this cake is sure to be the highlight of any occasion!
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 450g cream cheese (full-fat)
- 200g sour cream
- 150g powdered sugar
- 100g honeycomb candy, chopped
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Crush digestive biscuits into fine crumbs.
- In a bowl, combine melted butter with biscuit crumbs until coated. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes.
- In another bowl, beat cream cheese until smooth. Gradually add sour cream and powdered sugar; mix until creamy.
- Gently fold in vanilla extract and honeycomb pieces.
- Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes until set but slightly jiggly in the center. Let cool completely before chilling in the fridge for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg