Honeycomb Cheesecake by Kirsten Tibballs
Honeycomb Cheesecake by Kirsten Tibballs is a cake lovers dream! Made with Bulla's thickened & cooking cream, this dessert is a must-try.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Stand mixer
- Spring-form tin
- Saucepan
- Mixing bowl
- Whisk
- Plastic wrap
- Oven
- Kitchen scale
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Rolling pin
- Parchment paper
- Pastry brush
- Offset spatula
- Plate
Ingredients
- 200g butternut snap biscuits, crushed
- 115g unsalted butter
- 70g brown sugar
- 20g desiccated coconut
- 100mL Bulla Cooking Cream
- 1 tsp vanilla bean paste
- 180g good quality milk chocolate, roughly chopped
- 400mL Bulla Thickened Cream
- 890g cream cheese, softened to room temperature
- 130g caster sugar
- 20g pure icing sugar, sieved
- 80mL Bulla Double Cream
- 2 tsp lemon juice
- 280g chocolate ganache sauce (made in step above)
- 100g chocolate-coated honeycomb, roughly chopped
- 40g pure icing sugar, sieved
- 320mL Bulla Double Cream
- lavender flowers (optional)
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