Thursday, May 22, 2008

Chocolate crunch cheesecake.

Cheesecake does not need eggs! A while ago I found a fairly bland plain egg-free cheesecake recipe that tasted like an ordinary cheesecake. There was nothing particularly unusual about it. I guess eggs in a cheesecake are used for richness and flavour rather than as functional part of the mix. To test this theory I decided to try omitting the eggs from one of my favourite cheesecake recipes, and yes it worked perfectly.

Just a word of warning with the biscuit crumb base. It is not so easy to find a safe commercial biscuit. We ended up using McVities Digestives. These are completely egg and nut free (though always check the label in case this changes). The original recipe called for a chocolate ripple biscuit, so I've suggested adding some cocoa to compensate. Alternatively you could make a shortcrust base for the cheesecake, flavoured with a little cocoa.

Also for the chocolate coated honeycomb; if you are buying confectionery in Australia you are looking at either a Cadbury Crunchy or a Nestle's Violet Crumble. This means including an ingredient with traces of eggs and nuts. Hannah has had some problems with Cadbury's chocolate in the past (skin on her face becoming reddened and itchy) but was ok eating this. It is possible to make one's own honeycomb, something I remember doing when I was a kid with my mum. I attempted the recipe I had and ended up with a seething mass of burnt toffee. If any readers can advise on a successful recipe I'd be most interested.

And a word of warning: this is very rich - small slices at a time please!

125g biscuits, crushed
2 tbs cocoa (if the biscuits are not chocolate biscuits)
60g butter, melted
500g cream cheese
1/3 cup castor sugar
2 tsp grated lemon rind
1/3 cup cream
1 tbs flour
45g bar Chocolate coated Honeycomb, finely chopped

Caramel Filling:
30g butter
¼ cup brown sugar
2 tbs sweetened condensed milk
1 tbs golden syrup
2 tbs hot water

150g chocolate, chopped
¼ cup cream

Combine crumbs and butter, and press into base of 20cm spring-form. Refrigerate for 30 minutes.

Beat cheese, sugar and rind until smooth. Add cream and flour, beat until smooth.

Place spring-form tin on oven tray, pour ½ the cheese mixture into tin, sprinkle with honeycomb. Spoon caramel filling over honeycomb, top with remaining cheese mixture. Bake in slow oven about 1 hour or until firm.

Spread topping over cheesecake, refrigerate until set, decorate with extra cream and berries.

Caramel filling:
Combine all ingredients in a pan, stir over heat without boiling until sugar is dissolved. Boil without stirring 4 minutes or until deep caramel colour, cool 10 minutes.

Topping: Melt chocolate with cream in a heatproof bowl over simmering water, cool to room temperature


Anonymous Anonymous said...

Delicious! Thanks for the tip on McVities Digestives.
I also make a white chocolate cheesecake with a base made from Rice Puffs and melted Willow chocolate.

1:38 am  
Anonymous Vanessa said...

Love your recipes. I have two children severely allergic to egg and nuts. Today I discovered the website of an Australian company that makes fruit snacks and confectionary including honeycomb. They guarantee egg/nut free. They don't have any outlets near me (Perth) but have an online store. Definitely worth checking out. The company is Robernmenz.

4:23 pm  
Anonymous kitchen hand said...

Sounds fantastic - will try it.

6:45 pm  
Blogger din said...

Hi anonymous, the rice puffs - melted chocolate base sounds delicious. Do you use this for a cooked cheesecake?

Vanessa - I've just had a look at that website and was very surprised to see the Fruchocs (chocolate fruit confectionary). A colleague of mine always brings a big bag of these to work after she visits Adelaide, and they are soooo good. That online store is looking good.

Hi kitchen hand - please enjoy!

9:32 pm  
Anonymous Vanessa said...

Hi. I'm new to this. Anonymous is actually me!
There is a recipe on the Rice Bubble box for an uncooked white chocolate cheesecake using the base that I mentioned. Naturally I substituted Rice Puffs and I used Willow chocolate. It is delicious served with raspberries. Check the Kellogs website.

12:35 pm  
Blogger din said...

Vanessa - welcome to blogging! It is neat isn't it. I fell into it after learning about my daughter's allergies and have found it an invaluable source of information. Thanks for the tip about the recipe, it looks delicious and simple enough that the assistant cook might be able to attempt it.

9:47 pm  
Anonymous Anonymous said...

Hi Din and Hannah's Dad,
I found your blog and would like to invite you to participate in an Ambassador Program focused on kids nutrition. Sorry for the random post, I couldn't find an email contact. If you're interested, visit for more info. Touch base if you have any questions. I hope to see you in the program.


5:22 pm  
Blogger Sarah said...

Hey, wonderful work on your blog! I just stumbled across it - I never make cheesecake with eggs, I use silken tofu puree instead nowadays. If you can take soy it's a good creamy substitute with a less tendency to crack. About 5 oz of silken pureed tofu works for a cheesecake with 1 1/2 lbs of cream cheese, check my blog for some recipes you might be able to adapt if you'd like!

2:25 pm  
Anonymous Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)


3:03 am  
Anonymous San Antonio Personal injury lawyer said...

Mmmm! This one looks amazing. Really glad I found this site because I know of some children that are allergic and I'm so scared for them! But this is great stuff... Thanks.

7:09 am  
Blogger Carly said...

thank you SO MUCH for the cheesecake info! i am allergic to eggs and dairy, but have recently discovered the art of home making goats milk cheeses, which i'm not allergic to. so i made some goats milk cream cheese yesterday and am looking for a no egg cheesecake recipe so i can enjoy my favorite dessert without dying! :)

5:01 am  
Anonymous Pet Sitting Brisbane said...

Great recipe! I will be trying this one out very soon :)

6:45 am  

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