Halloween Cheesecake | Good Housekeeping UK
- 5 years ago
Made with an Oreo biscuit base and fresh strawberry coulis filling you’d never guess this blood-curdling cheesecake is actually delicious strawberries and cream flavour.
Read the full halloween cheesecake recipe here: http://bit.ly/2GkMK5G
Directions
Line the base of a 20.5cm (8in) round springform tin with greaseproof paper. To make the chocolate layer; set a heatproof bowl over a pan of barely simmering water, melt the dark chocolate and golden syrup together, and pour into the prepared tin. Transfer to the fridge to set, about 10min. Once set, remove the dark chocolate disc from the tin, return to the fridge on a baking sheet, then grease and line the tin again.
For the base; whiz the biscuits for the base in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
For the cheesecake filling; in a large bowl beat the cream cheese, icing sugar and vanilla paste together with an electric hand whisk until smooth. In a separate bowl, whip the cream until it just holds its shape, then gently whisk into the cream cheese bowl until combined.
To make the coulis; whiz the strawberries, icing sugar and a little red food colouring, if you like, in a food processor until smooth and set aside.
Spoon half the cheesecake mixture into the tin and spread to level. Make a dip in the centre, about 1cm (1/2 in) deep, and 15cm (6in) wide. Pour the strawberry coulis into this dip, top with the dark chocolate disc and cover with the remaining cheesecake mixture. Chill until set, for at least 6hours, or overnight.
To make the strawberry ghosts, melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Allow to cool slightly, then dip the strawberries to cover, transfer to a baking sheet and use a teaspoon to create ghost ‘tails’ at the base of each strawberry. Set in the fridge, and decorate eyes and a mouth onto each with black writing icing once set.
Roughly crush the remaining Oreos in a sealed bag with a rolling pin to a soil-like consistency. Decorate the top of the cake with the Oreo ‘soil’. Pipe ‘RIP’ onto the biscuits with the black writing icing, then press into the top of the cheesecake. Finish with the strawberry ghosts and serve.
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View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full halloween cheesecake recipe here: http://bit.ly/2GkMK5G
Directions
Line the base of a 20.5cm (8in) round springform tin with greaseproof paper. To make the chocolate layer; set a heatproof bowl over a pan of barely simmering water, melt the dark chocolate and golden syrup together, and pour into the prepared tin. Transfer to the fridge to set, about 10min. Once set, remove the dark chocolate disc from the tin, return to the fridge on a baking sheet, then grease and line the tin again.
For the base; whiz the biscuits for the base in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
For the cheesecake filling; in a large bowl beat the cream cheese, icing sugar and vanilla paste together with an electric hand whisk until smooth. In a separate bowl, whip the cream until it just holds its shape, then gently whisk into the cream cheese bowl until combined.
To make the coulis; whiz the strawberries, icing sugar and a little red food colouring, if you like, in a food processor until smooth and set aside.
Spoon half the cheesecake mixture into the tin and spread to level. Make a dip in the centre, about 1cm (1/2 in) deep, and 15cm (6in) wide. Pour the strawberry coulis into this dip, top with the dark chocolate disc and cover with the remaining cheesecake mixture. Chill until set, for at least 6hours, or overnight.
To make the strawberry ghosts, melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Allow to cool slightly, then dip the strawberries to cover, transfer to a baking sheet and use a teaspoon to create ghost ‘tails’ at the base of each strawberry. Set in the fridge, and decorate eyes and a mouth onto each with black writing icing once set.
Roughly crush the remaining Oreos in a sealed bag with a rolling pin to a soil-like consistency. Decorate the top of the cake with the Oreo ‘soil’. Pipe ‘RIP’ onto the biscuits with the black writing icing, then press into the top of the cheesecake. Finish with the strawberry ghosts and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi