Orange honeycomb cheesecake slice

  • 20 mins preparation
  • Makes 10 Item
  • Print


Orange honeycomb cheesecake slice
  • 250 gram packet butternut cookies
  • 90 gram unsalted butter, melted
  • 250 gram cream cheese, at room temperature
  • grated rind of 2 oranges
  • 400 gram can skim sweetened condensed milk
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (60ml) lemon juice
  • 3 teaspoon gelatine powder
  • 2 tablespoon boiling water
  • 65 gram confectionery honeycomb, chopped


Orange honeycomb cheesecake slice
  • 1
    Lightly grease a 34cm x 11cm loose-based, fluted flan pan. Line with baking paper, extending it 6cm above rim at short ends.
  • 2
    Process butternut cookies in a food processor until fine crumbs form. With motor running, add butter and process until combined. Press mixture into prepared pan. Chill for 10 minutes, until butter has set and base is firm.
  • 3
    Meanwhile, using an electric mixer or wooden spoon, beat cream cheese and half the orange rind until smooth. Stir in condensed milk, orange juice and lemon juice.
  • 4
    Sprinkle gelatine over boiling water in a small heatproof jug or bowl. Stir until dissolved. Strain into cheesecake mixture and beat until well combined and smooth. Pour over prepared base. Refrigerate for 4 hours or overnight, until firm.
  • 5
    Using baking paper, carefully remove slice from pan. Scatter over honeycomb and remaining rind. Cut into 10 pieces. Serve immediately.