Spider’s web cheesecake
- 75g butter, melted, plus extra for greasing
- 10 Asda Digestive Biscuits
- 2 large free-range eggs
- 400g Asda Full Fat Soft and Creamy Cheese plus 50g for the topping
- 1 small orange
- 1 unwaxed lemon
- 125g caster sugar
- 150ml Asda crème fraîche plus 4 tbsp for the topping
- Bottle of Treats Dark Chocolate Ice Cream Topping
Pre-heat the oven to 180C/160C Fan/Gas 4, and melt the butter in a pan over a low heat.
Grease the inside of a 20cm loose-bottomed cake tin with a little butter.
Put the biscuits in a freezer bag and crush with a rolling pin until they're crumbs. Mix with the melted butter and tip it into the tin. Spread evenly and press down with the back of a large spoon to make a firm base.
Break the eggs into a large bowl and whisk well. Add the soft cheese.
Grate the zest of the orange and lemon (only grate the coloured part, not the white pith underneath). Squeeze the juice from the fruits, then add the zest and 3 tbsp each of the orange and lemon juice to the cheese mixture.
Add the sugar and crème fraîche. Use a spoon to combine the mixture until smooth, then whisk to get rid of lumps.
Put the cheese mixture on top of the biscuit base and bake it for 30-35 minutes. Remove from the oven and leave until cold.
When you're ready to serve, mix the soft cheese for the topping with the crème fraîche and spread onto the cake.
Gently squeeze the chocolate topping onto the cake to make a spiral pattern, then pull a round-ended knife from the middle to the outside at regular intervals to mark a spider's web.