Chocolate and Honeycomb Cheesecake

After some failed attempts over trying to be healthy the last couple of weeks, this time I thought I would give it a bit more of a go. However, it is me, so obviously the efforts weren’t necessarily the strongest they could have been!

This week I have had the luxury of being at home by myself and, it’s safe to say, I’ve probably been enjoying it more than I should! The days for throwing wild house parties when my parents are gone are definitely behind me (aka I did it once, it wasn’t wild, and I got caught) but I’m not so jealous of their trip to South Africa anymore. I was going to use their holiday as an excuse to go on a massive health kick, but since I’ve pretty much scrapped all exercise under the excuse that I have a cold, and the fact that I’ve eaten out almost every night, it hasn’t gone quite to plan. And, since the baking continues and there’s only me to eat it, the problem worsens. Luckily for a few friends it meant I was quite keen to part with my meringue, raspberry and hazelnut squares last week, and this week it was no different.

If you saw my post for the Westfield girls dinner party, you’ll know I like to use my parents holidays as an excuse to force my mates to eat my food, and this occasion was no different. Hence the discovery of the ‘healthier’ cheesecake, unsurprisingly from BBC good food.

When i say healthier I suppose it is in some ways as it has no added sugar and uses oatcakes for the base. At least that’s in the original recipe: by filling mine with dark chocolate and replacing the oatcakes with lotus biscuits I pretty much completely negated any claims towards it being a healthy treat. And then I topped it with honeycomb.


For a recipe that I haven’t tried before it went really well and worked out very simply. I’m used to experimenting with cheesecake recipes at my old job, so wasn’t phased when it came to experimenting, and the same goes if you’d like to try your own flavours. Making your own honeycomb is very simple as well, and it worked really well with the dark chocolate. I did slightly catch mine, but the marginal bitterness actually complemented it quite well. It would also work perfectly well without, and on the whole it is a lovely recipe. So, before I continue to ramble your ears off (I am surprisingly chatty for 7am on a Sunday morning waiting for the Newcastle quayside market to begin #cheeselife) so will wrap up and simply say, either way, I hope you enjoy!


Honeycomb and Chocolate Cheesecake

For the honeycomb:

  • 100g caster sugar
  • 2.5 tbsp golden syrup
  • 1 tsp bicarb of soda

For the Cheesecake:

  • 25g butter
  • 75g lotus biscuits
  • 250g ricotta
  • 75g 0% fat yoghurt
  • 2 eggs
  • 150g dark chocolate
  • 1 tsp vanilla essence


  1. Line a baking tin.
  2. For the honeycomb place the sugar and golden syrup in a pan. Mix it together before putting it over a low heat and leaving the sugar to melt. Try not to let the mixture bubble before all the sugar has melted.
  3. Turn up the heat and continue to cook until the mixture becomes an amber colour. When you’re happy with the shade, remove from the heat. Quickly add the bicarb and stir until it’s all combined; the mix will begin to puff up. Pour the mix straight into your lined baking tin and leave to set and cool completely.
  4. For the cheesecake heat your oven to 240C/ 220C Fan.
  5. Melt the butter in a saucepan. In the meantime crush all the biscuits with a rolling pin in a large bowl. Once the butter has completely melted stir it through the biscuit crumbs until they are all evenly coated. Press them into a lined baking tin and put in the fridge to set.
  6. For the filling melt the chocolate over a bain marie. Once it has completely melted set aside for a moment to cool slightly. Put the ricotta, yoghurt, vanilla essence and eggs in a bowl and mix together. Add the chocolate and stir until evenly combined. Pour over the base and bake in the oven for 10 minutes. Without opening the oven reduce the temperature to 120C/ 100C Fan for a further 30-35 minutes. It should still have a little wobble in the middle when you check it. Leave in the oven to cool and, once cooler, pop in the fridge to finish setting.
  7. To serve crumble the honeycomb over the top.

3 thoughts on “Chocolate and Honeycomb Cheesecake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s