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Cooking with Sarah

Michael McLaren

Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.


This week Sarah looks at Darrell Lea Honeycomb Rocky Road Cheesecake





  • 1 1/4 cups sweet biscuit crumbs (I used Milk Coffee)
  • 80 grams butter, melted
  • 1/4 cup desiccated coconut
  • Darrell Lea Rocklea Road Honeycomb (or another type of your choice). This is used for the filling too.


  • 500g (one block) cream cheese, softened
  • 3/4 cup caster sugar
  • 3 teaspoons gelatine, dissolved in 1/4 cup of boiling water
  • 1 cup cream
  • Juice from half a lemon (add rind if you’d like)
  • 1/4 teaspoon vanilla essence


  1. Combine crushed biscuits, melted butter and coconut.
  2. Chop 1-2 rows of chocolate and mix in.
  3. Press base into your desired pan, chill.
  4. Beat cream cheese and sugar using an electric mixer until smooth.
  5. Beat in gelatine mixture until just combined.
  6. Add cream, lemon juice (rind if using) and vanilla, beat until smooth.
  7. Chop the majority of your chocolate block (I saved an additional 1-2 rows to decorate at the end) and fold into your filling mixture.
  8. Pour mixture into your prepared pan, on top of the base and refrigerate for at least three hours or overnight.
  9. Decorate with remaining chocolate and serve immediately.  Fresh raspberries would also go nicely.

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Michael McLaren