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Spooky Spider Web Cheesecake

Spooky Spider Web Cheesecake

Serves 2-4 | Chill for 2 hours

3.5(9)

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Calories

:

1025 kcal

Protein

:

13.8g protein

Difficulty

:

Easy

Veggie

Egg(s) not included

Allergens:

Wheat
Soya
Milk
Soya
Cereals containing gluten
Milk
May contain traces of allergens
Nuts

A silky cheesecake with a spooky twist!

Ingredients

Serving amount

125 grams

Biscuit Crumb

(Contains: Soya, Cereals containing gluten, Milk, May contain traces of allergens, Wheat)

100 grams

Chocolate Chips

(Contains: Soya)

37.5 grams

Sugar

5 grams

Cornflour

110 grams

Creme Fraiche

(Contains: Milk)

96 grams

Cream Cheese

(Contains: Nuts, May contain traces of allergens, Milk)

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

Salt0.1 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

Get Prepped

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.

Make the Cheesecake

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.

Finish and Serve

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.

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