Top tip: After you’ve poured over the ganache, tap the tart on the counter to help any air bubbles escape.
Recipe and image courtesy of Horlicks and @muffinmunchies_
Halloween cheesecake
This delicious Halloween cheesecake is topped with an impressive spider's web design
Prep: 45 mins
Cook: 5 mins
Total: 50 mins
plus chilling
Ingredients
- 220g digestive biscuits
- 2 tbsp Horlicks Chocolate
- 10g cocoa powder
- 80g melted unsalted butter
- 370g cream cheese, for the filling
- 70g icing sugar, for the filling
- 30g Horlicks Original, for the filling
- 200g double cream, for the filling
- 70g dark chocolate, chopped, for the ganache and spiderweb
- 100g double cream, plus 1 tbsp, for the ganache and spiderweb
- 60g white chocolate, for the ganache and spiderweb
Method
Step 1
For the base, add the biscuits, 2 tbsp Horlicks Chocolate and cocoa powder into a food processor and blitz to a fine crumb. Transfer to a bowl and add the melted butter. Mix until combined then press into a 20cm (8in) greased tart pan and chill.
Step 2
Add the cream cheese, sugar and 30g of Horlicks Original into a bowl and beat until soft. In a separate bowl, beat the double cream until soft peaks form then fold into the cream cheese mixture. Spread the filling over the chilled base and refrigerate for at least 4 hours.
Step 3
For the ganache, put 100g (3½oz) cream into a microwaveable bowl and heat until almost boiling. Add the dark chocolate and stir until the chocolate is fully melted. If it seems too thick, add more cream. Pour the ganache over the cooled tart.
Step 4
For the spiderweb, put the white chocolate and 1 tbsp double cream in a small microwaveable bowl and heat in 10-15 second intervals, stirring until the chocolate is fully melted. Put the ganache into a piping bag and cut a tiny hole using scissors.
Step 5
Pipe a spiral starting from the centre of the dark chocolate ganache. Immediately drag lines outwards from the centre using a toothpick. Chill for at least 2 hours before serving.
