Recipes+
Ingredients
Method
1.Grease a 35x11cm (base measurement) rectangular fluted tart pan with removable base. Sprinkle gelatine over 1/3 cup boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool slightly.
2.Using an electric mixer, beat cream cheese, sugar and sour cream in a medium bowl until light and creamy. Add cooled gelatine mixture and beat until combined. Fold two-thirds of honeycomb into cream cheese mixture. Pour mixture into prepared pan. Refrigerate for 2 hours.
3.Process biscuits in a food processor until finely crushed. Add butter; process to combine. Spread evenly over cheesecake; level surface. Chill for 3 hours or until set. Turn out cheesecake onto a rectangular serving plate or chopping board. Serve sprinkled with remaining honeycomb.
For best results, make this cheesecake on the day you intend to serve it. Sprinkle with the extra honeycomb just before serving. You can also make this in a 20cm (base measurement) round fluted tart pan with removable base.
Note
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