Honeycomb Cheesecake

I’ve been a little bit hesitant as to whether to post this recipe or not because to be honest, it was a complete disaster. I don’t know if it was me, my ingredients or the recipe but something just wasn’t right. Firstly, I do admit I ignored the instructions to grease and line the tin because I thought as it was a loose-bottomed tin, I’d be able to get the cheesecake out easy. Wrong. The biscuit base was incredibly oily from the butter and having left the cheesecake overnight to set, I found in the morning a honeycomb yoghurt floating in my fridge rather than the cheesecake I had intended on finding. Nevertheless, it was still pretty yummy, it just it didn’t look like a cheesecake, or even taste much like a cheesecake. Anyway, if you’d like to recreate this and hopefully make something that resembles some kind of cheesecake, the recipe is below! How many times have I said cheesecake?

HONEYCOMB CHEESECAKE honeycomb cheesecake

150g Butter
200g Digestive Biscuits
1 Vanilla Pod or 1 tsp Vanilla Essence
500g Cream Cheese
100g Caster Sugar
300ml Double Cream
4 Crunchies


1. Grease and line a spring form cake tin (23cm) or alternatively, this recipe will make 12 individual cheesecakes if you prefer to use ramekins.

2. Place the digestive biscuits in a zip-lock bag and bash using a rolling pin until fine.


3. Melt the butter in a saucepan over a low heat until melted. Add the biscuit crumbs and stir together.

4. Squash the biscuit base down into the bottom of the tin and leave to set in the fridge for at least one hour.

5. In a bowl, mix together the cream cheese, caster sugar and vanilla.

6. In a separate bowl, whisk cream the cream until soft peaks begin to form. Crush 2 or 3 Crunchies and add to the mix.


7. Gently fold the whisked cream and honeycomb mix to the cream cheese.

8. Pour the mixture on top of the biscuit base and leave to set for a few hours, or preferably overnight.

9. Finish by sprinkling some crushed honeycomb or chocolate for decoration.


If you have any idea why my cheesecake was a total flop, please let me know!

Everyone else on the original recipe seemed to say this was a success – maybe it’s just me!


– Charlotte x

PS. Bake With Me Blog is now on Facebook. Be sure to like the page for exclusive content, new recipes and all things baking!

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| Original Recipe | Honeycomb Smash Cheesecake |

| Previous Recipe | Gingerbread Cupcakes |

Apple Dessert Cake

You can never go wrong with a Mary Berry recipe. So when I was recently put in charge of preparing dessert for a family meal, I turned straight to Mary for ideas. After reading that her Apple Dessert Cake is ‘remarkably easy,’ I knew this recipe was the one. Plus, the cake has apples in, and apples are one of your five-a-day.


225g self-raising flour, sifted
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored (2 apples should be enough)
25g flaked almonds
Sprinkle of icing sugar (optional)


1. Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.

2. Mix together the flour, baking powder, caster sugar, eggs, almond extract and melted  butter in a bowl. Mix well and beat for roughly a minute or so.

3. Cut the apples into thick slices.

4. Spread half the cake mixture into the tin. Then place the apples in the centre of the batter, trying your best to keep them in the centre. Cover the apples with the remaining mixture.

5. Sprinkle with the flaked almonds.

6. Bake in the centre of the oven for  1¼ to 1½ hours, until golden and the cake is beginning to come away from the sides of the tin.

7. Sprinkle with icing sugar before serving warm with cream or ice-cream.

Apple Dessert Cake


– Charlotte x

| Original Recipe Mary Berry Apple Dessert Cake |

| Previous Recipe Christmas Cupcakes |

Chocolate Cheesecake

As part of family birthday celebrations last weekend, I went out for a meal at a lovely little Italian restaurant. Although the main course was lovely, would you believe that the thing I always most look forward to is dessert? Despite the fact that I will eat pretty much any dessert, cheesecake is one of my absolute favourites, so when I saw the honeycomb cheesecake on the menu, I was very excited indeed. This made me think that I’ve never actually made one myself so, as soon as I got home that evening, I searched online for a recipe – something simple for the cheesecake beginner.


chocolate cheesecake

175g Digestive Biscuits
50g Butter, Melted
300g Cream Cheese
200g Mascarpone
300g Milk Chocolate, Melted
100g Dark Chocolate, Melted


1. Place the digestive biscuits in a zip-lock bag and crush using a rolling pin.


2. Mix the biscuit crumbs in with the melted butter and press into a springform tin and place in the fridge to harden slightly. 


3. Gently combine together the cream cheese and mascarpone.


4. Melt both the milk and dark chocolate in two separate bowls. Once melted, leave to cool for a while before mixing the milk chocolate into the cream cheese and mascarpone mixture.

5. Gently streak though the dark chocolate.

6. Pour the cheesecake topping on top of the biscuit base and leave to set in the fridge for at least two hours or even better, overnight. I couldn’t resist the temptation and chilled my cheesecake for around 6 hours but it had set just in time! 


Chocolate Cheesecake


– Charlotte x

| Original Recipe BBC Chocolate Cheesecake |

| Previous Recipe Golden Syrup Chocolate Chip Cookies

Apple Crumble

This weekend, I decided to make a dessert that can be had after a Sunday roast. Since a roast dinner is typically British, I decided to follow on with tradition and make an apple crumble, since this too, is another quintessentially British dish. I realised that when taking photographs for this post, that making an apple crumble look posh and fancy can be rather difficult but, I think that is what makes the apple crumble such a classic, as even though it doesn’t look particularly spectacular, its a good hearty and wholesome dessert. Instead of following one recipe, I followed a combination of two found both on the BBC website and by Mirror Columnist, Nadia Sawalha.


Apple Crumble.

1lb Apples
50g Caster Sugar
1 or 2 tsp. Cinnamon

170g Cold Unsalted Butter
170g Caster Sugar
200g Plain Flour
70g Fine Oats
Pinch of Salt


1. Preheat the oven to gas mark 3.

2. Core and peel the apples, and cut them into chunks. Place the apples into a pie dish or oven-safe dish.

3. Sprinkle over the caster sugar and cinnamon and then cook in the oven for 10 minutes.

4. In a bowl combine together the cold butter, caster sugar, plain flour, oats and salt using your fingers, until they resemble a fine crumble mixture. Sprinkle the crumble over the top of the warmed fruit and cook in the oven for a further 50 to 60 minutes, until firm and a golden colour.

5. Best served warm with lashings of cream or ice-cream!

Apple Crumble


Quick note before I go – The Great British Bake Off is back on our TV screens tonight, 8pm on BBC2.

Be there or be square!

– Charlotte x

|Previous Recipe Chunky Chocolate Cookies|

Rocky Road

I think Rocky Road makes a great treat this summer. It goes perfectly with just about anything, whether it’s ice-cream, double cream, squirty cream, custard.. or even just on its own with an ice cold drink. I was intrigued to see how Rocky Road originated, and found a few interesting explanations about its origins: –

Some say that… Rocky Road was invented in Australia in 1853 as a way of selling the confectionery that unfortunately was spoiled by the long journey from Europe to Australia. Gold miners in towns outside of Melbourne, were wealthy but uncultured. Certain businessmen often took advantage of these uncultured men by mixing the spoiled confectionery with low quality chocolate and other ‘filler’ ingredients, such as locally foraged nuts and selling them to the gold miners. The name Rocky Road therefore, is thought, to derive from the ‘Rocky Road’ that travellers had to take to get to the gold fields.

Others say that… in March 1929, Californian man William Dreyer cut up a range of ingredients including walnuts and marshmallows with his wife’s sewing scissors and added them to chocolate ice cream to simulate to walnut and marshmallow chocolate created by partner Joseph Edy. After the Wall Street Crash in 1929, Dreyer and Edy gave out Rocky Road in order to “give folks something to smile about in the midst of the Great Depression.”

(Hairy Bikers Recipe)

Rocky Road

– 3 Mars Bars
– 100g butter
– 5 shortbread biscuits
– 140g marshmallows
– 50g Rice Krispies

Your ingredients should look something like this! I may have added a little more of each ingredient than needed, for example,
an extra shortbread biscuit, a few extra marshmallows… oops!

Rocky Road Ingredients


1. Line either a square tin or a loaf tin with greaseproof paper.

2. Roughly chop up the Mars Bars and melt in a bowl along with the butter over a gentle heat. (Tip! Make sure the heat is low to avoid the butter burning and the mixture separating)

Chopped Mars Bars

Melt Butter & Mars Bars

3. Break up the shortbread. Try to keep the chunks whole to avoid having lots of crumbs in the mixture.

4. Add the shortbread, marshmallows, and Rice Krispies to the melted Mars Bars and butter and give a good stir to cover everything with chocolate.

5. Pour the mixture into your tin and leave in the fridge to completely set.

Rocky Road 1

6. Once set, remove from the tin and cut into squares.

Rocky Road


– Charlotte x