Another week means another blog post! Okay, in my last post I said that this time I would do more of a bake… well I lied. I've made a no bake cheesecake, however! It is a bit more technical than the stuffed Oreo's. Plus I have made my own salted caramel and honeycomb(which I will include both of these recipes for).
This week's recipe is a no bake Honeycomb and Salted Caramel Cheesecake...
Let's have a little eye feast of this shall we
I don't know who could resist?!
If any of you do try out my recipes yourself, I would love to see your photo's on Instagram and how they turned out! Tag @fashionablebake on Instagram
So cracking on! If you wish to use shop bought caramel and honeycomb instead of making them yourself, then feel free to skip the next two recipes and head straight for the cheesecake!
But if you are a true baker (or I'd like to hope that if not then you are aspiring to be one!) then go ahead with the following recipes for the salted caramel and honeycomb. Ideally you will want to make these a few hours before making a start on the cheesecake or even the night before to ensure that the honeycomb and caramel have had plenty of time to cool.
For the Salted Caramel
- 50g Caster sugar
- 50g light brown sugar
- 50ml Double cream
- 40g Unsalted butter
- 1 tsp Salt (add less or more for desired taste)
- 1 tsp Vanilla extract
- Add the butter, caster sugar and brown sugar to a pan and place on a medium heat.
- Once the butter has melted and the sugar has dissolved, pour in the double cream, vanilla, salt and swirl the pan occasionally.
- Cook for a couple of minutes until you get a nice caramel consistency.
- Take off the heat and pour into a container, allow to cool.
- 100g caster sugar
- 225g Golden Syrup
- 1 ½ tsp Bicarbonate soda
- Greaseproof a tray that is sided by at least 2 cm.
- Bring the sugar and golden syrup to the boil in a pan. Allow to simmer for 5-10 minutes.
- Remove the pan from the heat and add the bicarbonate soda, quickly mix and once the mixture has foamed up, immediately transfer to the tray.
- Allow to cool completely.
Now you have your own home-made salted caramel and honeycomb (or courtesy of the shop...)
It's Cheesecake time!
- 125g Digestive biscuits
- 125g Ginger biscuits
- 90g Unsalted Butter (melted)
- 200ml Double cream
- 1 tsp Vanilla extract
- 600g Cream cheese
- 180g Icing Sugar (sifted)
- Salted Caramel
- Greaseproof and line the bottom of a 20cm cake tin that has a removal base.
- With either a rolling pin, or food processor, crush up the biscuits until fine crumbs. Melt the butter in a pan, once melted, stir the biscuit into the melted butter. Place the mix into the tin, evening out and using a metal spoon to press it down.
- Allow to set in the fridge for at least 15 minutes.
- In a bowl, whisk up the cream cheese and add in the sifted icing sugar, vanilla and mix.
- Whisk up the double cream and fold into the cheese mix. Gently mix in the broken up honeycomb. It's up to you how much honeycomb you put in, I put in around 50g and with the topping it gave a nice balance of flavour.
- Pour the cheese mix evenly onto the biscuit base and allow to set in the fridge for at least 3 hours or ideally overnight.
- Once set, remove the cheesecake from the tin and decorate with the salted caramel (generously!) and honeycomb however you wish.
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