Some desserts quietly earn classic status – the kind guests return for, wedding couples remember long after the day itself, and chefs are asked about time and again. This deconstructed white chocolate and honeycomb cheesecake from the Coq & Bull brasserie is one of those dishes!
The Coq & Bull brasserie is located just outside Bangor in County Down – a region increasingly recognised as a true foodie destination – home to outstanding local producers, destination restaurants, artisan suppliers and a strong sense of place on the plate.
While menus at the Coq & Bull brasserie change with the seasons, this dessert has become a standout favourite whenever it appears. A smooth white chocolate cheesecake is paired with a crumbled ginger biscuit base, while golden shards of honeycomb add the perfect balance of crunch and sweetness.
The recipe comes from Executive Chef, Ian Lyttle, who has been cooking at Clandeboye Lodge for over 30 years. During that time, Ian has helped shape the food offering across the hotel, from all-day dining in the Coq & Bull brasserie to weddings, celebrations and special events, where this cheesecake has become a consistently popular choice with couples and guests alike.
Now, he is sharing the recipe so you can recreate this much-loved dessert at home!
Deconstructed White Chocolate & Honeycomb Cheesecake Recipe
Serves: 6–8
Prep tip: This cheesecake is best made the day before, as it needs around 12 hours to set in the fridge.
Ingredients
- 300g white chocolate
- 150ml double cream
- 140g soft cream cheese
- 125g mascarpone cheese
- 1 packet of ginger biscuits, crushed
- Honeycomb, broken into pieces
- Mint leaves, to garnish
- Small edible flowers, to garnish (optional)
Method
- Melt the chocolate
Break the white chocolate into pieces and melt gently over a bain-marie or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly. - Prepare the cheesecake base
In a bowl, mix the soft cream cheese and mascarpone until smooth. Gradually fold in the melted white chocolate, stirring gently until fully incorporated. - Whip the cream
Lightly whip the double cream until it forms soft peaks, then carefully fold it into the cheesecake mixture to keep the texture light and airy. - Chill
Transfer the mixture to a container, cover, and refrigerate for at least 12 hours to allow it to set fully. - Assemble to serve
When ready to serve, spoon or quenelle the cheesecake onto plates. Sprinkle with crushed ginger biscuits, add pieces of honeycomb for crunch, and finish with fresh mint leaves and edible flowers if using.
Chef’s notes
“After three decades cooking at Clandeboye Lodge, I’ve learned that the desserts people love most are often the simplest,” says Ian. “This cheesecake works because it’s familiar, indulgent, and easy to adapt – whether it’s served in the Coq & Bull brasserie or plated for a wedding or special event.”
The Coq & Bull brasserie
The Coq & Bull is a well-established brasserie at Clandeboye Lodge, where a genuine Northern Irish welcome is matched by the quality of its food, produce and service.
Recognised by Taste of Ulster, the brasserie has built a reputation as a destination dining spot in its own right, attracting both local diners and visitors exploring County Down’s growing food scene.
For guests staying at the hotel, dining in the Coq & Bull is an integral part of the experience, with many overnight packages including a three-course à la carte dinner in the brasserie. Set within woodland just outside Bangor, Clandeboye Lodge offers a peaceful base for a foodie escape – perfectly placed for discovering the region’s producers, coastal towns and restaurants, while remaining just 20 minutes from Belfast.
By day, the brasserie is bright and light-filled; by evening, it becomes intimate and inviting – the perfect setting to enjoy seasonal dishes and, if you’re lucky enough to visit at the right time, this much-loved white chocolate and honeycomb cheesecake!
