Honeycomb Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Combine the crushed biscuits, melted butter and 2 tablespoons sugar in a bowl until mixture resembles wet sand.

Press the crumb mixture evenly into the bottom (and about 1/4 inch up the sides if desired) of the prepared pan using the back of a measuring cup to compact. Bake for 8 minutes, then remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).

Prepare a baking sheet lined with parchment and lightly oil the paper or coat with nonstick spray. Have a heatproof bowl or cup ready for the baking soda.

In a clean, dry medium saucepan over medium heat combine 1 cup granulated sugar, 1/4 cup golden syrup and 2 tablespoons honey. Stir gently until sugar dissolves, then stop stirring and allow the mixture to come to a boil. Clip on a candy thermometer if available; cook to 300°F (150°C) — hard crack stage — about 6–8 minutes. If you don't have a thermometer, boil until it is deep amber and measures a few seconds on a spoon before dropping.

As soon as the syrup reaches 300°F (150°C), remove from heat. Working quickly and standing back, add the sifted 2 teaspoons baking soda all at once and whisk briskly; the mixture will foam up vigorously and turn a pale golden color. Immediately pour the foamy honeycomb onto the prepared parchment in a thin layer. Let cool completely (10–20 minutes) until hard.

Once cool, break the honeycomb into bite-sized pieces. Reserve about 1/2 cup crushed pieces for garnish and the remainder to fold into the filling as directed.

Lower oven to 300°F (150°C). To minimize cracking, use a water bath: wrap the outside of the springform pan with two layers of heavy-duty foil to prevent leaks. Place a roasting pan in the oven that can later hold the springform in a water bath.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat until incorporated and smooth, about 1–2 minutes. Add the sour cream, heavy cream, vanilla extract and lemon zest and beat on low until combined.

Add the eggs one at a time, mixing on low speed after each addition just until blended — do not overbeat to avoid incorporating excess air. Scrape the bowl between additions. Mix in the tablespoon of flour (or cornstarch) until just combined.

Gently fold in about 1 to 1 1/4 cups of the broken honeycomb pieces (reserve the 1/2 cup for garnish) with a rubber spatula so they are evenly distributed but some larger pieces remain.

Pour the filling onto the cooled cookie base in the foil-wrapped springform pan and smooth the top. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan into the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform (about 1–1.5 inches / 2–4 cm). Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when shaken.

Turn the oven off, crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce cracking. After one hour, remove from the water bath, unwrap the foil and cool completely on a wire rack. Once at room temperature, refrigerate at least 6 hours or overnight for best texture.

Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan, then remove the springform ring. Arrange reserved crushed honeycomb pieces on top, dust lightly with powdered sugar if using.

Slice the cheesecake with a hot dry knife (wipe between slices) and serve each slice with a scoop of vanilla ice cream on the side or on top. Optionally garnish with extra honeycomb pieces for crunch.