how to make award winning White chocolate, honeycomb and raspberry cheesecake slice

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate, honeycomb and raspberry cheesecake slice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate, honeycomb and raspberry cheesecake slice is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate, honeycomb and raspberry cheesecake slice is something that I’ve loved my entire life.

Table of Contents


  • 250g plain sweet biscuits
  • 150g butter, melted
  • 500g cream cheese, softened
  • 1/2 cup caster sugar
  • 3 eggs
  • 1/2 x 180g block white chocolate, melted, cooled
  • 1 cup frozen raspberries
  • 2 x 50g Violet Crumble chocolate bars, roughly chopped
  • Melted white chocolate, to decorate


  • Step 1
    Preheat oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
  • Step 2
    Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit over base of prepared pan. Refrigerate for 30 minutes.
  • Step 3
    Meanwhile, using an electric mixer, beat cream cheese and sugar together until light and fluffy. Add eggs, 1 at a time, beating until well combined after each addition. Gradually beat in white chocolate. Fold in raspberries and Violet Crumble. Pour mixture over prepared base.
  • Step 4
    Bake for 25 minutes or until just set (cheesecake will wobble slightly in centre). Cool. Cover. Refrigerate for at least 2 hours or until cold. Drizzle with melted chocolate to decorate. Set aside for 10 minutes or until set. Serve cut into squares.

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