Honeycomb yoghurt cheesecake with white chocolate

Ingredients

• 300g cream cheese
• 90g sugar
• 200g Pauls Natural Original Yoghurt
• 90ml Pauls milk
• 5 leaves of gelatine
• 400ml Pauls thickened cream
• 1 Violet Crumble bar (50g)
• 50g white chocolate

Method

1. Place cream cheese, sugar and Pauls yoghurt in a mixer and cream for about 15 minutes, scraping sides down.  Place milk in small saucepan and add gelatine. Stir over low heat until gelatine dissolves (milk should only be lukewarm). Add to cream cheese and yoghurt mixture. Lightly whip cream and fold into cream cheese mixture, along with chopped Violet Crumble bar. Pour into a large cheesecake tin lined with baking paper. Alternatively, equally divide mixture between 8 individual (140g serve) moulds.  Refrigerate overnight.
2. To make white chocolate garnish, finely chop chocolate and heat in microwave (on medium) for 15 seconds at a time until just melted. Then spread with palate knife onto baking paper. To shape the chocolate, lay the baking paper over plastic wrap rolls or other cylindrical objects, to form shape.  Garnish with shards of honeycomb.

Honeycomb - Ingredients

• 225g sugar
• 300ml cold water
• 1 tblsp golden syrup
• 1/2 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 1 tsp warm water

Method

1. Place the sugar, water, golden syrup and cream of tartar into a heavy bottomed saucepan. Heat gently until the sugar has completely dissolved. Heat the honeycomb mixture in a pan until caramel in colour. Remove from the heat to prevent further cooking. Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture, stirring gently.
2. Pour the mixture onto a sheet of baking paper. Allow to cool for a few minutes before breaking into shards.