Prep time (Honeycomb): 10 min
Cook time (Honeycomb): 5 min
Serves: 1 sheet
Total time: 2 hours + 8 hours chilling
Serves: 1 x 9 inch cake
INGREDIENTS
1 packet tennis biscuits, broken into pieces
¼ teaspoon coarse salt
⅓ cup sugar
4 tablespoons unsalted butter, melted
For the Filling
500g cream cheese
120g unsalted butter, room temperature
250ml sour cream, room temperature
1/2 cup Cape Coastal Wild Flower Honey
1 cups granulated sugar
5 large eggs, plus 2 egg yolks
5 tablespoons of lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
For the Honey Comb
1 tablespoon baking soda sifted
1 1/4 cups white granulated sugar
1/2 cup Cape Coastal Wild Flower Honey
Pinch of fine sea salt
1 teaspoon pure vanilla extract
Garnished with Edible Flowers.
METHOD
1. Preheat the oven to 190 degrees Celsius).
2. Prepare the baking pan:
Butter the bottom and sides of a 9-inch springform pan.
Line the sides of the pan with 4-inch-high strips of parchment paper.
Butter the parchment paper as well.
3. In a food processor, pulse graham crackers along with salt and sugar until they form fine crumbs. Add butter to the food processor and pulse until fully incorporated. Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake the crust in the preheated oven for about 15 minutes, or until it turns golden brown and sets. Remove the pan from the oven and transfer it to a wire rack to cool for 10 minutes.
4. Using a stand mixer with a paddle attachment, beat cream cheese, butter, sour cream, sugar, eggs, egg yolks, lemon juice, zest, and vanilla extract until light, smooth, and fully incorporated.
5. Pour boiling water into a roasting pan, place springform pan inside, bake for 1 hour until golden brown with slightly jiggly centre, remove from water bath, and refrigerate cheesecake for at least 8 hours.
6. While the cheesecake is cooling, gather all the ingredients and supplies needed for the honeycomb. Line a baking sheet with parchment paper and keep it nearby. Having a silicon spatula will be helpful too.
7. In a large pot combine the sugar, honey, and salt. Heat the mixture over medium heat for about 3 minutes. Stir the mixture with a silicone spatula to ensure even caramelisation. It will turn a brown colour resembling autumn shades.
8. Turn off the heat and immediately add the vanilla extract and sifted baking soda. The mixture will foam up significantly. Keep stirring until the baking soda is completely dissolved.
9. Quickly pour the honeycomb mixture onto a sheet of parchment paper. Allow it to cool completely without touching it, which usually takes about 2 minutes.
10. After waiting for an additional 5 minutes to ensure it's set, break the honeycomb apart and transfer it to an airtight container for storage.
11. Crumble your honey comb and used to garnish cheesecake