IT’S FINALLY AUTUMN YEYYYY!!, and all I can think about is the upcoming months which are deffo mine and many others favourite months of the year. I’m SOOOOO ready for these dark nights, drinking hot chocolate in front of the tv watching ALLLL the Christmas movies, comfy fluffy pj’s, dark nights, Autumn walks and many more amazing things. My all time favourite thing to do tho is baking something scrumptious and jumping into bed with a movie and hot chocolate. I’m ALLLLL about those chilled, cosy nights in.
As this year has well and truly flown over and Halloween is right around the corner I decided it was time to get my baking head on and im glad I did because ohhh my, was this cheesecake delicious.
For the biscuit base:
- 220g Digestive biscuits
- 100g Unsalted butter, melted.
For the cheesecake topping:
- 600g full- fat cream cheese (such as Philadelphia)
- 110g (4oz) Caster sugar
- 1 tsp vanilla essence
- 200ml Double cream
- 60g Dark chocolate ( I used milk chocolate)
- One 20cm (8 inch) diameter spring- form cake tin piping bag with a fine no.2 writing nozzle.
LETS GET BAKING!!!
Line the bottom of the cake tin with baking parchment then bash the biscuits up in a food processor or plastic bag such as a sandwich bag.
Tip the biscuit crumbs into a bowl then pour the already melted butter over the top ensuring you stir as you go.
Once all of the biscuit crumbs are covered in the melted butter, pour them into the cake tin, pressing them into the base of the tin ensuring there are no gaps then place into the fridge for 30 minutes whilst we crack on making the topping.
Using any electric whisk/mixer, mix together the cream cheese, sugar, vanilla essence and lemon zest until smooth. Then grab another bowl and whisk the double cream until it forms a soft peak.
Melt approximately 200g (7oz) of the cream cheese into a saucepan on low heat until it warms slightly then remove it from the heat.
Now add the remaining cold cream cheese to the warm cheese in the pan, mixing it in 3 tablespoons at a time and stirring continuously. Carefully fold the whipped cream into the cheesecake mixture and then pour it onto the biscuit base you made earlier ensuring theres no gaps and its all smooth.
Break the chocolate into a bowl and melt either in a microwave for 30 seconds to a minute or place over a bowl of hot water then remove from the heat and allow to cool down.
Now pour the chocolate into a piping bag and start to pipe it onto the cheesecake in evenly spaced concentric circles. Once this is complete grab a cocktail stick and draw lines through the chocolate therefore making it look like a spider web.
Finally place the cheesecake in the fridge and allow it to set for a couple of hours or preferably overnight.
I saw this recipe online and I just knew I had to try it and im so happy I did. Definitely going to be making this again. This recipe is taken from the Hummingbird bakery cake days (Collins, £20). I saw it on Pinterest.
Thank you for taking the time to read this post, I hoped you enjoyed it.
Let me know if any of you decides to make this, I would love to know how your experience went.