Ingredients — what you'll need
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- 190 gram Granulated Sugar
- 100 milliliter Whipping Cream 33%
- 10 gram Cocoa
- 5 gram Vanilla Extract
- 100 gram Jelly
- 100 gram Strawberries
- 140 gram Plain Biscuits
- 600 gram Cream Cheese Spread
- 60 gram 70% Dark Chocolate
- 80 gram Unsalted Butter
- 20 gram Vanilla Sugar
- 3 gram Chicken Eggs
Step-by-step method
At a glance
This spooky Halloween cheesecake starts with a chocolate cookie crust that gets a quick pre-bake, then you'll whip together a smooth cream cheese filling and pour it over for a long, slow bake that's surprisingly hands-off. The trickiest part is resisting the urge to open the oven door—and the best part is letting it cool overnight so the flavors set perfectly before you top it with a blood-red strawberry glaze and creepy worm decorations.
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Make the crust
Crush the cookies with a rolling pin or in a food processor and tip them into a bowl. Add the sugar, cocoa and melted butter, then mix well.
Ingredients
- 140 gram Plain Biscuits
- 30 gram Granulated Sugar
- 10 gram Cocoa
- 70 gram Unsalted Butter
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Press into the pan
Line the base of the pan with baking paper and close the springform ring around it. Fill with the cookie mixture and press down firmly – a glass with a flat bottom works well for this. Press a low rim up the sides. Bake in a preheated oven at 175°C for about 15 minutes (160°C fan).
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Whip the cream cheese with sugar
Whisk the Philadelphia cream cheese first to loosen and lighten it, then mix in the sugar and whisk again.
Ingredients
- 600 gram Cream Cheese Spread
- 150 gram Granulated Sugar
