Spider’s web cheesecake
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- 150g Asda Digestive Biscuits
- 75g unsalted butter, melted, plus extra for greasing
- 2 large free-range eggs
- 450g Asda Creamy Original Soft Cheese
- Zest 1 small orange, plus 3tbsp juice
- Zest 1 unwaxed lemon, plus 3tbsp juice
- 1tbsp plain flour
- 125g caster sugar
- 300ml pot Asda 50% Less Fat Crème Fraîche
- 25g Askeys Treat! Milk Chocolate Flavour Topping
Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 20cm loose-bottomed cake tin with a little butter.
Blitz the digestives into fine crumbs in a food processor or put in a strong freezer bag and crush with a rolling pin.
Add the melted butter to the biscuit crumbs then pulse or mix together. Spread the mixture evenly over the base of the tin and press down with the back of a large spoon to firm.
Break the eggs into a large bowl and whisk well.
Add 400g of the soft cheese and mix well to combine.
Add the zest and juice from the orange and the lemon to the cheese mixture.
Add the flour, caster sugar and 200ml of the crème fraîche, whisking until smooth.
Put the cheese mixture on top of the biscuit base, then bake for 30-35 mins until just set in the middle. Remove from the oven, allow to cool completely, then chill for at least 2 hrs before removing from the tin.
When you're ready to serve the cheesecake, mix the remaining soft cheese with the remaining crème fraîche and spread it over the top.
Gently squeeze the chocolate-flavour topping onto the cake to make a spiral pattern, working from the centre outwards. Then pull a round-ended knife or a cocktail stick from the middle to the outside edge at regular intervals to create the spider's web design.