The sugar in the cheesecake filling helps to balance out the rich cheese flavour from the mascarpone. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean ? Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively. My cheesecake isn’t as tall as yours – how come? A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did. Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Once your spread is lovely and soft. Pour it over the top of the spread it over the top of the brownies. I didn’t spread it right to the edges I left about 1cm around the edges of the brownies.

So this recipe might be best attempted once the elimination phase of the diet is over and you’ve successfully reintroduced lactose/dairy products. Are Crunchies gluten-free? You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together. Of course! Just hit the print button located on the recipe below (otherwise you might end up printing this entire post which would probably make your printer go into early retirement) Gluten-free Crunchie cheesecake recipe: Method

If you haven’t come across a crunchie bar before where have you been?! They are made by Cadbury’s are they are basically honeycomb wrapped in milk chocolate. They also have a crunchie spread which is chocolate spread with little honeycomb pieces in. Using a food processor or Thermomix, this Chocolate Honeycomb Slice can be prepped in just 10 minutes! The hard part is waiting for it to chill... You can happily try this with Philadelphia, but I know from experience that it will be a much softer cheesecake which won’t hold its shape out of the fridge for too long. I’d say try both at some point and see which you prefer! Can I make your gluten-free Crunchie cheesecake using light cream cheese or reduced fat mascarpone?

What if you can't find the Crunchie spread?

If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin.

I’m working on creating a dairy-free cheesecake using ingredients that are easy to source for everyone, but it’s not easy. Keep your eyes peeled for that in the future though. Can I make your gluten-free Crunchie cheesecake recipe vegan? Add the chocolate mixture into your egg mix and fold through. I find it easiest to fold with a spatula but you could use a wooden spoon too. I wouldn’t recommend mixing these using a stand mixer or hand mixer because you don’t want to beat all the air out of the egg mixture. I mean, don’t go rushing out to buy a new one if you have one that’s 10 inches wide – but your cheesecake will look flatter! Can I print your recipe?

So yeah, remove the sugar at your own risk! Can I use other sugar apart from icing sugar in this recipe? If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen! My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?

I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up ? Use a knife to gently ‘score’ through the chocolate layer first. This involves gently cutting lines in the chocolate until you’ve cut through the entire chocolate layer.I often use Philadelphia cream cheese for my cheesecakes, but for this one, I’ve chosen to use mascarpone cheese. You can easily find it in the cheese aisle of any supermarket. Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).