Spooky Spider Web Cheesecake
Serves 2-4 | Chill for 2 hours
A silky cheesecake with a spooky twist!
Tags:
Veggie
•Egg(s) not included
Allergens:
Wheat
•Soya
•Milk
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Biscuit Crumb
(Contains Wheat May be present Soya, Cereals containing gluten, Milk)
100 grams
Chocolate Chips
(Contains Soya)
37.5 grams
Sugar
5 grams
Cornflour
110 grams
Creme Fraiche
(Contains Milk)
96 grams
Cream Cheese
(Contains Milk May be present Nuts)
Not included in your delivery
2 tbsp
Butter
1 unit(s)
Egg
to taste
Water
Nutrition Values
Energy (kJ)4288 kJ
Energy (kcal)1025 kcal
Fat62.9 g
of which saturates37.1 g
Carbohydrate99 g
of which sugars71.5 g
Dietary Fiber4.5 g
Protein13.8 g
Cholesterol0 mg
Salt0.09 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Paper
Cooking Steps
1
- Preheat the oven to 150°C/130°C fan/gas mark 2.
- Bash the biscuit crumb with a pot or rolling pin.
- Place a pot over medium heat with 2 tbsp butter. Once melted, remove from the heat and stir through the biscuit crumb.
- Press the crumb into the bottom of a lined oven dish or cake tin (approx 12cm) to make the smooth cheesecake base.
- Chill in the fridge until ready to bake.
2
- In a bowl, mix the sugar and cream cheese. Slowly stir in 1 egg, 5g cornflour and the creme fraiche.
- Pour over the biscuit base and pop onto a baking tray. Add 2-3cm of water to the tray so it covers the bottom of the dish.
- Bake in the middle of the oven until no longer liquid when shaken, 40-45 mins.
- Remove from the oven and cool for 15 mins, then chill in the fridge for 2 hrs.
- With 10 mins of cooling time to go, boil a small pot of water. Pop the chocolate chips into a bowl and place on top of the pot. Stir until melted.
3
- Once set, remove the cheesecake from the oven dish.
- Place the melted chocolate in a piping bag and pressing lightly, make a swirl by drizzling chocolate starting in the centre and continuing to make a larger spiral as you move out.
- Using the end of a spoon, drag lines through the chocolate from the centre towards the edge at regular intervals to create a spooky spider web.
- Chill in the fridge until the chocolate solidifies, 5-10 mins.
