Baked cheesecake with honeycomb and shortbread crumble

Name: Baked cheesecake with honeycomb and shortbread crumble
Cook time: 2 h
Total time: 2 h
Cuisine: European, American
Ingredients: 1400g of mascarpone, or high-quality cream cheese; 450g of white chocolate; 225g of caster sugar; 6 large eggs; 400g of digestive biscuits; 300g of caster sugar; 140g of butter, melted; 200g of caster sugar; 4 tbsp of golden syrup; 3 tbsp of water; 2 tsp bicarbonate of soda; 170g of plain flour; 110g of unsalted butter, at room temperature; 50g of caster sugar; 1/4 tsp vanilla extract; salt, to taste; 300ml of pink grapefruit, purée; 100ml of water; 100g of caster sugar; 4g of agar agar; 1 pinch of Maldon salt

Instructions

Cook:2h

Sprinkled with chewy honeycomb and crumbly shortbread biscuit, this baked white chocolate cheesecake recipe by Josh Eggleton is a slice of pure caramel-infused heaven. Unlike other similar incarnations, the filling and base for this recipe are first baked separately before the filling is then smothered over the base and finally re-set in the fridge to create its unique texture.

Updated at: Tue, 22 Sep 2026 16:08:08 GMT