Cherry Honeycomb Cheesecake Pots Recipe by Benjamina Ebuehi

Indulge in Benjamina Ebuehi’s Cherry and Honeycomb Cheesecake Pots

Experience the joy of a delightful dessert that adds a touch of elegance to any occasion. This recipe for Cherry and Honeycomb Cheesecake Pots merges vibrant flavors and textures, creating a masterpiece that’s not only visually stunning but delightfully delicious. The combination of creamy cheesecake enhanced with crunchy honeycomb and tart cherries makes every bite unforgettable.

The Allure of Honeycomb

While honeycomb often shines during the autumn season, it brings a whimsical texture to desserts throughout the year. Its playful crunch contrasts beautifully with the rich and creamy cheesecake, ensuring that each spoonful is an adventure for your palate.

Recipe Overview

• Prep Time: 5 minutes
• Cooling Time: 1 hour
• Cook Time: 30 minutes
• Servings: 6 pots

Ingredients Breakdown

For the Honeycomb

• 200g caster sugar
• 200g golden syrup
• 2½ tsp bicarbonate of soda

For the Cherries

• 255g pitted cherries (fresh or frozen, thawed)
• 30g caster sugar
• Squeeze of lemon juice

For the Cheesecake Filling

• 150g digestive biscuits
• 50g salted butter, melted
• 330g Greek yoghurt
• 250g cream cheese
• 1 tsp vanilla bean paste
• 50g icing sugar
• 100ml double cream

Step-by-Step Instructions

Making the Honeycomb

1. Prepare Your Tin: Line a 20cm square cake tin with greaseproof paper to prevent sticking.
2. Heat Ingredients: In a deep saucepan, combine sugar and golden syrup. Gently heat until the sugar fully melts.
3. Boil and Bubble: Increase the heat to bring the mixture to a boil, reaching 150°C on a sugar thermometer.
4. Add Bicarbonate: Remove from heat, add the bicarbonate of soda, and quickly stir until fully incorporated. Caution: The mixture will bubble and release steam, so be careful!
5. Set the Honeycomb: Pour the hot honeycomb into the lined tin, allowing it to cool and firm up for about an hour. Once set, break it into rough chunks for your dessert.

Preparing the Cherries

1. Create a Syrup: Combine the pitted cherries, sugar, and a splash of lemon juice in a small saucepan. Heat gently until boiling, then reduce to a simmer for 3-5 minutes until syrupy.
2. Cool Down: Remove from heat and allow the mixture to cool completely.

Assembling the Cheesecake Pots

1. Prepare the Base: In a food processor, blitz the digestive biscuits and a quarter of the honeycomb. Mix in the melted butter until combined.
2. Divide and Chill: Evenly distribute the biscuit mixture among six ramekins, pressing it down lightly. Place them in the fridge while preparing the filling.
3. Mix the Filling: In a bowl, whisk together the Greek yoghurt, cream cheese, vanilla bean paste, and icing sugar until smooth. In another bowl, lightly whip the double cream to soft peaks and fold it into the yoghurt mix.
4. Fill the Pots: Spoon the cheesecake filling over the biscuit base in each ramekin.

Serving Your Masterpiece

When ready to serve, top each cheesecake pot with the cherry syrup and sprinkle with additional honeycomb shards. Serve immediately for the best texture, as the honeycomb will soften over time.

Conclusion

Benjamina Ebuehi’s Cherry and Honeycomb Cheesecake Pots are more than just a dessert; they are a delightful experience that enchants all your senses. Perfect for gatherings or a simple indulgence, these pots are sure to impress. So, gather your ingredients and start creating a dessert that’s as fun to make as it is to eat!

For more culinary inspiration, you might want to visit BBC Good Food or Food Network for a variety of delicious recipes. Enjoy your sweet adventure!