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White chocolate honeycomb cheesecake
White chocolate honeycomb cheesecake

Before you jump to White chocolate honeycomb cheesecake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Initially, you will need to be very careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.

All in all, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to white chocolate honeycomb cheesecake recipe. To make white chocolate honeycomb cheesecake you need 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make White chocolate honeycomb cheesecake:
  1. Get 200 g packet of Marie biscuits crushed
  2. Prepare 125 g melted butter
  3. Take 250 g thick cream cheese
  4. Use 250 g mascarpone cheese
  5. Provide 3/4 can condensed milk
  6. Take 200 g white chocolate, melted and cooled
  7. Provide 15 ml powdered gelatine, softened in 50ml water
  8. Use 250 ml fresh cream, whipped to stiff peak
  9. Prepare 3 crushed chocolate honeycomb bars, crushed
  10. Prepare To serve
  11. Provide Strawberries
  12. You need Grated chocolate
  13. Prepare Chocolate collar or curls
  14. Use Chunks of honeycomb
Instructions to make White chocolate honeycomb cheesecake:
  1. Combine biscuits and butter and press into a deep, 23cm springform pan. Chill in fridge.
  2. Combine cream cheese, mascarpone and condensed milk. Beat well.
  3. Add in melted white chocolate
  4. Melt gelatine in the microwave for 10s and beat into the above mixture.
  5. Fold in the whipped cream and lastly, the honeycomb chocolate pieces.
  6. Spoon mixture onto prepared biscuit base and chill for 3-4 hours till set
  7. To serve: unmold cheesecake and decorate with curls or grated chocolate and strawberries. Place chunks of honey comb on top.
  8. I added a chocolate collar, which is simply melted chocolate, spread onto a piece of wax wrap. Measure the height of the cake, and add a few more cm so that the collar rise above the cake. You can draw a pencil outline on the wax wrap if u want. Add some designs when smoothing to give the collar some depth, when the chocolate is almost set, bend it around the cake and let it set fully in the fridge with the wax wrap still on.
  9. Just before serving, remove the wax wrap carefully from around the cake and decorate with toppings
  10. Enjoy with some coffee!

A creamy white chocolate cheesecake with honeycomb inclusions, then topped with more chocolate coated honeycomb nuggets and a final drizzle of chocolate. All sat upon our signature crunchy biscuit base This new larger version has been pre-portioned for your convenience, so all you need to do is defrost and enjoy! Follow the same method idea if you want to use the original amounts! Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage.

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