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Cooking
Halloween Cheesecake
· 8 servings
Make the base
Crush the biscuits with a rolling pin or in a food processor, then tip them into a bowl. Add the sugar, cocoa and melted butter, and mix well.
Press into the tin
Line the bottom of the tin with baking paper and close the springform ring. Fill it with the biscuit mixture and press down firmly – a glass with a flat bottom works well for this. Press a small, low rim up the sides. Bake in a preheated oven at 175°C (fan 160°C) for about 15 minutes.
Whip the cream cheese with sugar
Whisk the Philadelphia cheese first on its own until light and airy, then mix in the sugar and whisk again.
Add the remaining ingredients and whisk
Add the eggs and whisk in. Pour in the cream and whisk again, then add the vanilla essence and the melted cooking chocolate (with butter and sugar), and give it one final whisk.
Bake
Pour the mixture over the pre-baked base and smooth the top. Bake in a preheated oven for 15 minutes at 175°C, then lower the temperature and continue baking at 140°C for another hour. In a fan oven, bake at 160°C for 15 minutes, then at 130°C for 1 hour.
Let it cool
As soon as you take the cheesecake out of the oven, run a knife around the edge. Let it cool completely and firm up well – ideally overnight.
Blood glaze and decorating
Simmer the strawberries with the sugar, then blend with a hand blender until smooth. Pour the glaze over the cheesecake and finish by decorating with gummy worms.