Honeycomb Cheesecake by Kirsten Tibballs

Cooking Directions

• For the biscuit base, Grease and line a spring-form tin, 22cm in diameter. Melt the butter and allow to cool slightly.
• Combine the crushed biscuits, melted butter, brown sugar and coconut. Press the mixture firmly into the base of the tin and place in the fridge for a minimum of 20 minutes.
• To create the ganache sauce, Place the Bulla Cooking Cream and vanilla bean paste in a saucepan and bring to the boil.
• Place the chocolate in a heatproof bowl and pour the boiled cream over the top. Whisk to combine.
• Cover with plastic wrap touching the surface of the sauce and set aside until required.
• For the cheesecake filling, Semi-whip the Bulla Thickened Cream and set aside in the fridge.
• Beat the cream cheese and sugar together until completely smooth.
• Add the sieved icing sugar, Bulla Double Cream, lemon juice and vanilla, beat for 2-3 minutes.
• Gently fold in the semi-whipped Bulla Thickened Cream.
• To assemble the cheesecake, Spread half of the cheesecake filling over the chilled biscuit base.
• Drizzle half of the chocolate sauce on top of the cheesecake filling, then scatter 2/3 of the chopped honeycomb over the top. Reserve the remaining chocolate sauce and honeycomb for garnishing.
• Spread the remaining cheesecake filling on top. Place the cheesecake in the fridge for a minimum of 8 hours or overnight to set.
• Prior to serving, unmould the cheesecake and place it on a serving plate. Whisk the Bulla Double Cream and sieved icing sugar together until it reaches a spreadable consistency.
• Spread the cream over the cheesecake to create a rustic finish.
• Drizzle with remaining chocolate sauce and garnish with the remaining chopped honeycomb and lavender flowers, if using.