Spider's web cheesecake

Spider’s web cheesecake

This rich dessert with a cool crème fraiche topping will stand out on any table thanks to its striking – and slightly spooky – spider’s web

, 01 May 2020

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Spider’s web cheesecake
  • Cook: 45 Mins
    plus chilling

  • Serves: 16

  • Price: 29p per serving

Nutritional Info
Each 80g serving contains
  • Energy

    1175KJ

    281KCAL

    14%
  • Fat

    22.4g

    high

    32%
  • Saturates

    14.4g

    high

    72%
  • Sugars

    11.2g

    med

    12%
  • Salt

    0.32g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1469kJ/351kcal.
Ingredients
  • 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
Method
  • 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.