Being someone that loves honeycomb and cheesecake, it simply made sense to combine the two. And what a great combination it turned out! The honeycomb melts into the cheesecake mixture and leaves beautiful honey coloured streaks of tastiness throughout the cake.
I made individual cheesecakes which speeds up the setting process, but a large cake works just as well. Remember to sponge the gelatine correctly. Sprinkle the powdered gelatine over a little cold water and allow it to stand for about 10 minutes to absorb the water and become soft and jelly like. If this process is rushed, you could have hard little gelatine bits in the cake which will be terribly unpleasant. Take care when melting the gelatine, not to over heat it, because boiled gelatine loses its gelling quality. It can be melted in the microwave, but very slowly or the dish the gelatine was sponged in, can be put into a larger dish with boiling water to allow the gelatine to melt. Pour some of the cheesecake mixture into the gelatine bowl, mix and then add the gelatine mixture to the rest of the cheesecake mixture. This is known as the tempering method and works great for mixing gelatine into mousse-like mixtures.
Get the recipe here: Honeycomb cheesecake