The flavour of Hokey Pokey is world famous in New Zealand and is best known for the iconic balls that fill vanilla ice cream or coated in chocolate to become the nostalgic yet timeless Crunchie Bar.
Known around the world as Honeycomb or Honeycomb Toffee, in our little corner we’ll still call it Hokey Pokey. So, no matter how you serve yours, Hokey Pokey will always be a little taste of kiwiana.
That was the inspiration for this recipe here, a delicious dessert twist on the iconic Crunchie Bar. Starting with a big block of freshly made Hokey Pokey, this is then turned into a powder to infuse a smooth cheesecake filling with the recognisable flavours of Hokey Pokey. This light filling then sits on a well balanced layer or chocolate brownie as its base. What’s not to love about this Hokey Pokey Cheesecake Bar.
Kiwi, with a twist!
- 160g Caster Sugar
- 4 Tablespoons Golden Syrup (100g)
- 2 Teaspoons Baking Soda
- 120g Plain Flour
- ½ Teaspoon Baking Powder
- 1 Tablespoon Cocoa
- ½ Teaspoon Salt
- 50g Caster Sugar
- 100g Dark Chocolate
- 90g Butter
- 1 Egg
- ½ Teaspoon Vanilla Extract
- 250g Cream Cheese
- 200g Sour Cream
- 200ml Cream
- 2 Teaspoons Gelatine
- 200g Hokey Pokey Powder
- 100g Dark Chocolate
- 2 Tablespoons Cream
Mix together the caster sugar and golden syrup in a medium size saucepan until it forms a crumb. While stirring, allow the sugar to dissolve at a medium heat. Once dissolved, leave to gently bubble for approximately 4 minutes.
Remove the saucepan from the heat and immediately fold through the baking soda. Be careful not to overmix, then quickly turn out onto a baking tray lined with grease-proof paper before the mixture solidifies.
Allow to cool, harden and set aside.
Preheat oven to 200°c bake and line a square 20cm tin with baking paper.
Melt and mix together the butter and dark chocolate in a medium sized saucepan. Once melted and combined, remove from heat and allow to cool.
While butter is cooling, mix together the flour, baking powder, cocoa powder and salt in a bowl then set aside.
When butter has cooled slightly, beat in the sugar, vanilla and egg until smooth. Add the dry ingredients and fold though until combined.
Pour mixture into prepared baking tin and bake for 11-12 minutes or until the top has set. Then place the tin straight into the fridge to stop it baking further.
Using a food processor, blitz the hardened hokey pokey until it resembles a fine powder, then set aside.
In a small bowl or ramekin, dissolve and mix together the gelaine with 2 tablespoons of boiling water, then also set aside.
Add the cream cheese and sour cream into a large bowl and whip with a handheld beater until smooth. Gradually add in the hokey pokey powder and gelatine mixture, continuing to beat through until smooth and well incorporated.
Pour the cream into a medium sized jug and whip until soft peaks form. Fold the whipped cream through the cream cheese mixture until just combined.
Pour cheesecake filling over top of prepared brownie base, cover and chill in the fridge for 4-6 hours or overnight. Once set, remove from tin, slice and enjoy.
In a medium sized bowl, add the dark chocolate and cream and microwave with 10 second bursts until chocolate has melted enough to mix smoothly together.
Allow to cool, then either using a piping bag with nozzle or squeezing bottle with nozzle, pipe lines or drizzle pattern over top of cheesecake.
Return to chill in the fridge or decorate before serving.