So, this week’s bake doesn’t necessarily scream Halloween, but I can explain the aim of it. Although, I intended to do really spooky bakes, I decided I wanted to do something you could make and have near Halloween for something a bit different. A very prominent colour at Halloween is orange hence the orange white chocolate drizzle on top. You’ll see I made some little mini mummy desserts. This bake is something I’ve never done before in terms of flavour. You could certainly display it with spiders and webs or even little pumpkins. I feel also you chocolate oranges become more popular around this time of year so you could even make it again around Christmas. This cheesecake is certainly one I would recommend.
For the cheesecake, I lined the bottom of my tin with baking paper. I was worried when I started the cheesecake that the tin wasn’t going to be big enough but luckily it turned out alright. After my tin was ready, I melted 100g butter and crushed 180g digestive biscuits. I put the biscuits in a sealable bag and hit them with a rolling pin, until the biscuit was quite fine, with no big bits. I added the crushed biscuit and the melted butter. I added this to the tin and used the back of a spoon to smooth it out. Whilst I sorted the cheesecake mix I put the biscuit base in the fridge. I melted a bag of chocolate orange minis and left them to cool for about 5 minutes so it wasn’t too hot when I added it to the rest of the mix. I whisked 450ml double cream until it was whipped. I then added 550g cream cheese to the whipped cream and 100g icing sugar. I added a few drops of vanilla extract but preferably I would’ve used orange flavouring. At this point the mixture looked like a typical cheesecake mix, I checked to make sure the chocolate wasn’t too hot and slowly added it to the mix. I folded it together until it was all combined. There was a lot of cheesecake mix and I feel a deeper tin would’ve have definitely been better. I spooned the mix to the tin and smoothed it so it was even. I put the cheesecake in the fridge to set. I had some left over mix so made some little desserts in some pots we had in the house so filled 5 of them with the remaining mix.
I left the cheesecake for 3 hours to set in the fridge, I just wanted to get it decorated and couldn’t wait any longer. I was concerned the cheesecake wasn’t going to come out of the tin and I used a glass to help me. I put the tin on top of the glass and pushed down the side of the tin. It came out a lot easier than I thought it would. I was panicking about getting the tin off the bottom of the cheesecake but before I had time to worry Despina already had it on the plate ready to be decorated. I melted half a bar of white chocolate, around 50g. I added some orange food colouring but it made it look quite red. With her help and adding a bit of yellow, we got the orange colour we wanted. I put the chocolate into a piping bag and drizzled it on top of the cheesecake in different directions. I put the cheesecake back in the fridge whilst I whipped the remaining double cream. I added some piped cream on top of the cheesecake and on top added some segments of chocolate orange. I finished it off with some grated chocolate. I was so happy with how the cheesecake turned out.
The hard part was getting a good photo but me and Despina tried our best. In the end after countless photos we got on we were happy with. With the little mini desserts I drizzled some chocolate on and added some eyes, as you can see from above. The cheesecake was a success and it was also our dessert after tea this week. This recipe was really simple to do and could easily be adapted for a bigger Halloween twist or even in the coming months. I hope you all have a great Halloween and a lovely week.
Lots of love,
Hannah x
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