Steph’s Spooky Spiderweb Chococo Cheesecake Recipe

Step into the spooky season with this creepy cheesecake, perfect for Halloween!
Serves 8
Ingredients
1 pot of Chococo 47% Colombia milk chocolate drops (140g)
1 pot of Chococo 80% Uganda dark chocolate drops (140g)
½ pot of Chococo 36% Colombia white chocolate drops (70g)
200g Digestive biscuits, crushed into fine crumbs
75g Butter, melted and slightly cooled
400g Cream cheese
Icing sugar to taste
1tsp vegetable oil
½ tsp vanilla extract
Method
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Mix crushed biscuits and butter together in a bowl using a wooden spoon until well combined.
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Spoon the mixture into a 23cm/9 inch springform tin and press down hard all the way round the edge and the middle.
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Separately, mix the cream cheese, vanilla extract and icing sugar into a bowl, keep tasting until happy.
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Melt the milk and dark chocolate in a heatproof bowl set over a pan of gently simmering water. Make sure the bottom of the bowl does not touch the water.
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Pour a quarter of the chocolate into a separate bowl and stir in the oil.
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Gently and slowly fold the rest of the chocolate into the cream cheese until well combined and smooth.
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Scoop the cheese mixture on top of the biscuit base. Flatten out across the top until no gaps remain.
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Chill in the fridge for 30 mins.
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Melt the white chocolate in a heatproof bowl and make sure it gets nice and runny. Add a small amount of vegetable oil if required and put into a piping bag.
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Remove cheesecake from the fridge and work fast to pour the milk/dark chocolate to completely cover the top.
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Immediately pipe a white chocolate spiral on the top and use a toothpick to draw a line from top to bottom, left to right and diagonally both ways to create your spiderweb effect.
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Run a sharp knife around the cheesecake and remove from tin.
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Tuck in!
Optional: If you wanted to, leave a small amount of the milk/dark mixture to pipe a spider onto baking parchment. Add white chocolate drop eyes and pupils. Place into the centre of the spiderweb.