Chocolate Honeycomb Cheesecake

Chocolate Honeycomb Cheesecake

I’ve been meaning to post this recipe for about a month now, but while we’ve been having all the work done on our house I haven’t really had access to a computer and all of my photos.  It’s definitely worth the wait for this one though.  On Sunday 15th March it was Mother’s Day in the UK so I decided to invite my parent’s and my husband’s mum and step dad over for Sunday lunch.  We knew that the following day our entire lives would be turned upside down as we embarked on our building work so my husband suggested we feed them in return for them moving our furniture ready for the builders to start the following morning!      If you’re asking people to move furniture, you’ve got to feed them up first!

I saw the recipe for this cheese cake on the blog ‘What Jessica Baked Next‘.  Of course I’m not very good at following a recipe as instructed, but with a small child, a baby and a lot of hungry mouths to feed I pretty much did as I was told!  The only substitution I made was to use Lindt Excellence Dark Chocolate Orange Intense rather than the milk chocolate that Jessica suggested.  This was not done on purpose, rather my Sainsbury’s online order arrived on the Saturday morning and they had substituted the milk chocolate I’d ordered with the orange flavour and I wasn’t in the mood to brave the supermarket with a toddler and baby in tow.   As it was a dark chocolate it probably made the result less sweet, which the rest of my family enjoyed – they haven’t got quite such a sweet tooth as me!

Jessica recommends overnight chilling of the basic cheesecake and she was right.  We scientifically (ahem) tasted the mixture as we assembled the cake and then as we ate it the following day.  It definitely improved with age!!

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