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17 February 2019

Chocolate Honeycomb Cheesecake

Choc Honeycomb Cheesecake

With over 400 gluten free products in our range, adapting many recipes can be relatively simple. When it came time to whip up a gluten free cheesecake for my wheat intolerant husband on Valentine’s Day, I know, what a wife, right! #majorbrowniepoints, checking our shelves for something suitable was easy.

Molly Woppy have an exceptional range of award winning cookies and gingerbread including some artisan style gluten free options.  For our recipe below we used their Choccy Coconut Ruff cookies, with shaved coconut and surprise milk chocolate chunks.

Not only topped with Whistlers Chocolate Honeycomb, we stirred some through the cheesecake mixture for a little extra decadence.

Whip up our Chocolate Honeycomb Cheesecake in no time, but bear in mind, it won’t last long.

CHOCOLATE HONEYCOMB CHEESECAKE

INGREDIENTS:

Base

1 pack of Molly Woppy Gluten Free Choccy Coconut Ruff Artisan Cookies 175g

100g butter, melted

Filling

500g softened Philadelphia Cream Cheese

¾ cup caster sugarWhistlers Choc Honeycomb

2 tbls lemon juice

1 sachet gelatine powder (3 tspn) dissolved in ¼ cup boiling water

1 cup thickened cream

1 x 200g bag Whistlers Chocolate Honeycomb (use ½ quite well chopped honeycomb for the cheesecake mixture and the other half, larger chunks for decoration on the top)

 

Method

Line a 20cm springform tin with baking paper.

In a food processor, blitz the cookies intermittently, so as to break them down into a crumb but not too fine (you’ll love those little chocolate chunks later). Add in the melted butter and mix thoroughly. Press the crumb mixture firmly into the bottom of the pan and pop in the fridge to chill.

In a large bowl, beat the cream cheese and sugar together with an electric beater until sugar has dissolved. Gently add the lemon juice, gelatine mixture and blend until smooth. Fold through the cream and half of the chocolate honeycomb.

Pour cheesecake mixture over the top of your chocolate crumb, smoothing out evenly, then pop in the fridge to set for at least 3 hours.

Once set, release the springform tin carefully, remove sides and place cheesecake on a serving plate.  Arrange large chocolate honeycomb chunks in the centre before serving.

Enjoy!

Do you have any easy gluten free desserts that you love to cook? Let us know in the comments below, we’re sure our Justin will love them too!

 

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