大象传媒

Ingredients:
Base:
150g ginger biscuits
120g chocolate Oreo cookies
120g soft butter
2 x Ferrero Rocher

Filling:
60g icing sugar, sifted
600g cream cheese
250g mascarpone
400g chocolate hazelnut spread

Topping:
Several Ferrero Rocher
50g whole hazelnut milk chocolate bar

For the honeycomb:
100g caster sugar
4 tablespoons golden syrup
1 & 1/2 teaspoons bicarbonate of soda
Dark chocolate, melted

Method:
1: Combine all the base ingredients in a food processor and blitz together to make crumbs. Press the crumbs evenly into the base of a buttered spring form cake tin (23cm diameter) and put in the fridge to chill.

2: Combine the cream cheese, mascarpone and icing sugar in a big bowl using an electric whisk, then add all the chocolate spread and whisk until fully incorporated.

3: Spread filling evenly over the biscuit base then press the Ferrero Rocher into it.

4: Put the hazelnut milk chocolate into the processor and blitz to crumbs, sprinkle over the topping but reserve some for later.

5: Line a roasting tin with some baking parchment. Put the caster sugar and golden syrup in a saucepan and mix well then place on a medium heat but DO NOT STIR once on the heat, simply swirl the pan to incorporate everything. Once it is all liquid and starts to bubble watch it carefully until it darkens slightly to the colour of maple syrup, this won鈥檛 take long. Be careful not to allow it to darken too much as it will taste bitter.

6: Once the colour has darkened a bit, remove the saucepan from the heat and add the bicarbonate of soda and whisk in quickly. Then quickly pour into your prepared roasting tin, remember to be careful as it is extremely hot at this point!

7: Allow the honeycomb to cool completely then dip in the melted chocolate and scatter over the remaining chocolate hazelnut mix then place all over the cheesecake.

8: Refrigerate for at least 4 hours and serve straight from the fridge.

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