I couldn’t resist pairing silky Honey Cheesecake with shards of honeycomb in a recipe that conceals a clever baker’s trick and finishes with a dramatic flourish.

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I can’t stop thinking about this Crunchy & Creamy Honeycomb Cheesecake Cake. Love cheesecake?

Love honeycomb? Me too.

This Honeycomb Dessert is all about contrast, the kind that makes you pause mid bite. Think a crunchy base of digestive biscuits or graham crackers and a ridiculously smooth, almost pillowy layer of full-fat cream cheese.

There’s a little mischief in the middle that crackles and melts at once. It feels fancy but a bit imperfect, like me trying to plate it pretty then ending up just tearing off a big slice and grinning.

You’ll want to know where that crackle comes from.

Ingredients

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Digestive or graham crackers: mainly carbs and some fibre, give a crunchy, toasty base.
Full fat cream cheese: high fat and protein, makes the filling rich and silky.
Eggs: protein and structure, help the cheesecake set firm yet remain creamy.
Sour cream or Greek yogurt: brings tang, some protein, keeps filling moist and bright.
Sugar and golden syrup: pure carbs, provide sweetness and the honeycomb’s crunchy, caramel flavour.
Dark chocolate: bittersweet depth, some antioxidants, balances sweetness and makes a glossy finish.
Heavy cream and butter for ganache: full fat, silky texture that makes the topping luxurious.

Ingredient Quantities

250g digestive biscuits or graham crackers, finely crushed (about 2 1/2 cups)

100g unsalted butter, melted

2 tbsp granulated sugar

900g full-fat cream cheese, room temperature (about 32 oz)

200g caster sugar (about 1 cup)

3 large eggs

200ml sour cream or thick Greek yogurt

1 tsp vanilla extract

2 tbsp plain flour or cornstarch

120ml heavy cream

200g granulated sugar (for honeycomb)

60ml golden syrup or light corn syrup (about 4 tbsp)

1 tbsp water

2 tsp bicarbonate of soda, sifted

150g dark chocolate, chopped

150ml double cream (for ganache)

25g unsalted butter (for ganache)

Flaky sea salt, a pinch for finishing

How to Make this

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1. Preheat oven to 160C (325F). Line a 23cm springform pan with parchment on the base and loosely grease the sides. Crush 250g digestive biscuits or graham crackers to fine crumbs, stir in 100g melted butter and 2 tbsp granulated sugar, press evenly into the base and up the sides a little, chill 10 minutes or blind-bake 8-10 minutes until set; let cool.

2. Make the honeycomb: in a heavy saucepan combine 200g granulated sugar, 60ml golden syrup and 1 tbsp water. Heat over medium without stirring until it turns a deep amber color, swirling pan if needed. Remove from heat, quickly sprinkle in 2 tsp sifted bicarbonate of soda and stir once as it foams, then pour onto a lined tray and let cool and harden. Break into a mix of small and larger shards; reserve about a third for folding into the batter and save the rest for topping.

3. Beat 900g room-temperature full-fat cream cheese with 200g caster sugar until smooth and lump-free, scraping the bowl so nothing sticks. Don’t overbeat or you’ll incorporate too much air.

4. Add 3 large eggs one at a time, beating just until combined after each. Then mix in 200ml sour cream or thick Greek yogurt, 120ml heavy cream, 1 tsp vanilla extract and 2 tbsp plain flour or cornstarch; scrape the bowl and mix gently until silky. Fold in the reserved honeycomb shards (about a third of the total) with a spatula so you keep texture.

5. Pour the filling over the chilled crust. Tap the pan on the counter to release big air bubbles. Wrap the outside of the springform pan tightly in foil to stop water leaking.

6. Place the wrapped pan in a deep roasting tin, pour hot water into the tin to come about halfway up the sides of the springform to create a bain-marie. Bake at 160C (325F) for about 55-70 minutes until the edges are set and the centre is slightly wobbly.

7. Turn the oven off but leave the door cracked and let the cheesecake cool inside for at least 1 hour; then remove from oven and cool to room temperature on a rack. Chill in the fridge for at least 4 hours or overnight to fully set.

8. While it chills make the chocolate ganache: heat 150ml double cream with 25g unsalted butter just to simmer, pour over 150g chopped dark chocolate in a bowl, let sit 1 minute then whisk until glossy and smooth. If too thick warm it briefly over a bain-marie.

9. Once cheesecake is chilled, release from the pan, pour ganache over the top and spread to the edges so it drips a little. Immediately scatter the remaining honeycomb shards over the ganache so they stick, press gently if needed.

10. Finish with a tiny pinch of flaky sea salt over the top, chill 30 minutes so ganache sets. For neat slices use a hot dry knife wiped between cuts. Eat within 3 days, but honestly it never lasts that long.

Equipment Needed

1. 23cm springform pan, base lined with parchment and sides lightly greased
2. Parchment paper and heavy-duty foil (for honeycomb tray and wrapping the pan)
3. Food processor or rolling pin plus a ziplock bag to crush the biscuits
4. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
5. Mixing bowls, at least one large and one medium
6. Heavy-based saucepan for the honeycomb and a wooden spoon
7. Heatproof bowl and whisk for the ganache, plus a rubber spatula to fold and scrape
8. Deep roasting tin and a kettle or jug to pour hot water for the bain-marie
9. Lined baking tray and cooling rack, plus a sharp knife for neat slices

FAQ

Q: How do I stop the cheesecake from cracking? A: Use room temp cream cheese and eggs, mix just until smooth, and bake low and slow. Wrap the springform base in foil and bake in a water bath so the edges cook gently, then cool in the oven with the door slightly open so it shrinks slowly, it really helps.

Q: Can I make the honeycomb ahead and still keep it crunchy? A: Make the honeycomb up to 24 hours ahead and store it in an airtight container at room temp, never in the fridge or it goes soggy. If you need longer storage, keep it sealed and away from humidity for up to 3 days, but add it to the cake only right before serving.

Q: My honeycomb keeps burning or not bubbling enough, what am I doing wrong? A: Use medium heat and patience, don't rush, and have the sifted bicarbonate ready. Once the sugar syrup turns a deep amber, remove from heat, whisk in the bicarbonate fast and pour onto a lined tray, that quick whisk is the trick, if you keep stirring while heating you'll get burnt sugar.

Q: Can I freeze the cheesecake? A: Yes, freeze it without the honeycomb and without the ganache, wrap well and freeze flat for up to 2 months. Thaw overnight in the fridge, add ganache and honeycomb just before serving so the textures stay right.

Q: How do I get a crisp biscuit base and not a soggy one? A: Press the crushed biscuits and melted butter firmly into the tin and chill for 15 minutes, or bake for 8 to 10 minutes to set the base. Let it cool completely before filling so the filling does not make it soft.

Q: Any good swaps for ingredients or allergy fixes? A: You can use graham crackers instead of digestive, Greek yogurt for sour cream, and cornflour instead of plain flour in the filling. I do not recommend low fat cream cheese, it'll change the texture and may crack more, so stick with full fat if you can.

Crunchy & Creamy Honeycomb Cheesecake Cake! Recipe Substitutions and Variations

Digestive biscuits: swap for graham crackers or crushed shortbread (same weight 250g). For a gluten free crust use 250g almond flour plus 2 tbsp melted butter, press well and chill. Shortbread is sweeter so you might wanna cut a little crust sugar.
Cream cheese: use equal weight mascarpone for a silkier, creamier fill, or Neufchatel for lower fat. For a dairy free option try silken tofu, drained and blitzed smooth (about 900g tofu) plus 1–2 tbsp lemon juice and 1–2 tbsp cornstarch to help it set; chill overnight for best texture.
Eggs: replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes (so for 3 eggs use 3 tbsp flax + 9 tbsp water). This gives structure but a slight nutty taste. If you want a neutral binder use 1 tbsp cornstarch plus 3 tbsp water per egg instead.
Double/heavy cream (ganache): swap 1:1 with canned coconut cream for a dairy free ganache, or use evaporated milk for a lighter, less rich finish. If using coconut cream chill the ganache to firm up before pouring, and add 1 tsp neutral oil for extra shine if needed.

Pro Tips

1) Chill the crust hard before you pour the filling, or even freeze it for 10 minutes. pressing the crumbs with the bottom of a glass makes a compact base and keeps the filling from seeping into gaps, and that little freeze step helps the crust hold its shape while you pour.

2) When you make the honeycomb, have everything ready and work fast once you add the bicarbonate, because it foams and sets in seconds. If your kitchen is humid the honeycomb can go sticky, so make it a day ahead and store it airtight, or pop the shards in a low oven for a few minutes to crisp them up before using.

3) Don’t overbeat the cream cheese and eggs, you’ll trap air and get cracks or sinking. beat just until smooth, scrape the bowl often, and use a hot-water bath with the pan wrapped tightly so baking is gentle and even.

4) Pour the ganache when it’s slightly cooled so it doesn’t dissolve the honeycomb, and put the bigger shards on top right before serving if you want max crunch. For clean slices run a knife under hot water, wipe it dry between cuts, and don’t rush the chilling — patience gives the best texture.