Servings: 12

Difficulty: Medium 

Prep time: 1 hour + setting time

Cook time: 10 minutes 

Ingredients

For the base:

300g Chocolate biscuits

50g (1/3 cup) Flaked almonds

110g Butter, melted

For the cheesecake filling:

500g Cream cheese

250g Sour cream

¼ Cup Brown sugar or honey

250g Whittaker’s Honey, Nougat & Almond Chocolate, chopped

1 tsp Gelatine powder

For the honey almonds:

50g (1/3 Cup) Flaked almonds

1 Tbsp Honey

Pinch of sea salt

To serve (Optional):

2 Tbsp Melted chocolate

Method

Grease and line the base and sides of a 20cm springform cake tin. Blitz the chocolate biscuits and almonds in a food processor until you have fine crumbs. Add the melted butter and continue to blitz until combined. Firmly and evenly press the crumb mixture into the base and up the sides of the prepared tin. Place in the fridge to set for at least 20 minutes.

In a large bowl, beat the cream cheese, sour cream and brown sugar or honey with a hand mixer until smooth and creamy.

Place ¾ of the Whittaker’s Honey Nougat & Almond block in a heatproof bowl. Melt in the microwave, stirring every 30 seconds until smooth.

Place the gelatine in a small bowl with 1 tablespoon of cold water and mix until dissolved.

Add the melted chocolate & gelatine mixture to the cream cheese mixture and beat until completely combined.

Finely chop the remaining chocolate and fold it through the cream cheese mixture. Pour the creamy filling into the biscuit base and use a spatula to smooth out the top. Cover and leave to set in the fridge for at least 4 hours.

Before serving, place the almonds on a lined baking tray. Drizzle over the honey and toss to coat. Bake in the oven at 160°C for 10 minutes, until golden brown. Remove from the oven and sprinkle with sea salt.

When ready to serve, carefully remove the cheesecake from the springform pan. Transfer to a serving plate and drizzle with melted chocolate & sprinkle over the honey almonds.

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