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Ackee Honey Cheesecake with Toblerone Whipped Cream

Chantal
Silky honey sweetened ackee cheesecake baked in a honey graham crust and finished with Toblerone whipped cream
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 9 hours 15 minutes
Servings 4

Ingredients
  

For the crust

  • 200 g Honey graham cracker crumbs about 2 cups
  • 113 g Unsalted butter, melted 1 stick
  • 2 tsps Honey

For the cheesecake

  • 350 g Cream cheese
  • 200 g Parboiled ackee
  • 100 g Honey* see recipe notes
  • 1 Egg
  • 1 Yolk
  • 2 tsps Flour** optional, see recipe notes

For the whipped cream

  • 1 cup Heavy whipping cream
  • 2 tsps Honey
  • 1/2 bar Toblerone, cold (that's the 3.5oz/100g bar)

For serving

  • Honey as needed

Instructions
 

For the crust:

  • Mix together all ingredients and press into a lined 6-inch baking tin or springform pan
  • Chill while working on the filling

For the cheesecake filling:

  • Preheat the oven to 350F
  • Add ackee to food processor and blend till smooth. Then add cream cheese and honey blending till smooth.
  • Scrape the sides of the food processor then blend in the eggs. Do not over mix. Pour the batter into the chilled crust
  • Bake in a water bath: Place cheesecake in a larger pan or roasting dish with enough room to fit water to come up to the side of the pan. Put both pans in oven then fill the larger pan with warm water.
  • Bake for 20 minutes then reduce the temperature to 300F and bake for another 40 minutes till set, the cheesecake should have a dainty jiggle towards the centre
  • When done, run a knife around the edge of the cheesecake to help release the cake from the edge of the pan and prevent cracking as it cools.
    Turn off oven and use a wooden spoon to prop the oven door open. Let the oven cool completely before removing the cheesecake (this residual heat continues to cook the cheesecake)
  • Once the oven has cooled off. Remove cheesecake from water bath and chill overnight till set

For the whipped cream

  • Break Toblerone up and blitz in food processor into tiny chips
  • Combine whipping cream and honey in the bowl of a stand mixer with the whisk attachment.
  • Begin whipping cream, once the cream starts to thicken with the whisk leaving trails as it mixes add the Toblerone then whip to medium-stiff peaks

To finish:

  • Decorate the top of the cheesecake with the Toblerone whipped cream and drizzle or serve the cheesecake slices with honey

Notes

* I've used this amount of honey here keeping in mind that I would be serving the cheesecake with more honey drizzled over it. You will find that the batter is not very sweet for it to be had on it's own. If you like you can taste the batter at this point before adding the eggs and add more honey to achieve your desired level of sweetness, how much you need to add will also depend on how sweet the honey you are using is in the first place.
**This recipe makes a very light, silky custard type cheesecake. If you prefer a firmer cheesecake, add the flour when adding the cream cheese and honey to the mix
Other notes:
This recipe makes enough for a 6-inch round cheesecake. You can multiply the recipe by 1.5 to make a 9 inch round, in that case use 2 eggs.
If you don't want the crust to come all the way up the sides, make half the recipe and that should be enough to cover the base of the pan
Unless I'm going to be using a sour cream topping I never bake my cheesecakes in a springform pan, I simply line the base with parchment paper. Once the cheesecake is thoroughly chilled, I heat the bottom of the pan either on the stove or with the torch and invert onto a flat plate