Strawberry & Honeycomb Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment if desired.

Combine the finely crushed biscuits, melted butter, granulated sugar, and salt in a bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if you like) of the prepared springform pan using the back of a measuring cup to compact tightly.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and cool on a wire rack while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to very soft by beating in a large bowl or stand mixer fitted with the paddle on medium speed for 2–3 minutes until smooth and lump-free.

Add the granulated sugar and continue beating until combined and slightly fluffy, about 1–2 minutes.

Add the eggs one at a time, mixing on low speed and scraping down the bowl between additions. Do not overbeat; mix just until each egg is incorporated.

Add the sour cream, heavy cream, vanilla extract, lemon zest (if using), and flour. Mix on low speed until the mixture is smooth and homogeneous. Scrape sides and bottom to ensure even mixing.

Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to keep a creamy texture.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to reduce cracking. Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight to fully set.

Place the quartered strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat.

Cook, stirring occasionally, until the strawberries release their juices and the mixture comes to a gentle simmer, about 6–8 minutes.

Mix the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering strawberries and continue to cook for 1–2 minutes until the compote thickens slightly. Remove from heat and stir in the vanilla extract.

Taste and adjust sweetness or lemon as needed. Let the compote cool to room temperature, then chill in the refrigerator if making ahead. The compote will be used warm or cold on the cheesecake.

Chill a mixing bowl and beaters in the freezer for 10 minutes, or use a stand mixer chilled bowl if available.

Pour the chilled heavy whipping cream into the cold bowl and whip on medium-high speed until soft peaks form.

In a separate bowl, fold the sweetened condensed milk and vanilla together. Gently fold about one-third of the whipped cream into the condensed milk to lighten, then fold in the remaining whipped cream until combined and fluffy.

Fold in the mashed strawberries, leaving some streaks for a marbled effect. Gently fold in half of the broken honeycomb to create honeycomb ripple; reserve the rest for serving/garnish.

Spoon the ice cream mixture into a loaf pan or container, ripple the remaining honeycomb through the top, smooth, and cover with plastic wrap. Freeze for at least 6 hours or until firm.

If desired, lightly warm the melted white chocolate and brush small dabs where you want honeycomb shards to adhere on the cheesecake slices or serving plates. Press shards into the dabs and allow to set. Otherwise, simply scatter shards on top at serving.

Remove the chilled cheesecake from the springform pan and transfer to a serving platter. If the top has any cracks, cover them with a thin layer of chilled strawberry compote or a few spoonfuls of whole sliced strawberries.

Spoon or spread a generous layer of strawberry compote over the top of the cheesecake, leaving some compote to serve alongside slices if you like.

Slice the cheesecake with a hot, dry knife (wipe between cuts for clean slices). Place a slice on each plate and add a scoop of the strawberry & cream ice cream alongside or on top.

Garnish each plate with fresh strawberry slices, honeycomb shards, and a mint leaf. Drizzle any extra compote around the plate for presentation.

Serve immediately: cheesecake at chilled temperature with cold ice cream. Store leftover cheesecake covered in the refrigerator up to 4 days; store ice cream in the freezer.