Witch's Cauldron Cheesecake with Jelly Sweets
By OcadoLife
Published on 18 April 2022
Make this gloriously ghoulish Halloween dessert with the kids – it's perfect for a party! Oreo biscuits are used to make the chocolate crumb base, with a creamy cheesecake filling and orange jelly topping. We've used wriggly snake sweets to decorate the cake, but any spooky jellies would work well. Recipe by Georgina Hayden. Looking for more halloween recipes? Look no further.Time and servings
30 minsTotal time
14Servings
30 minsCooking time
Ingredients
- 170 g of unsalted butter, melted, plus extra to grease
- 308 g of oreo biscuits, blitzed to a fine crumb
- 60 g of light brown soft sugar
- 300 ml of double cream
- 680 g of full fat soft cheese
- 80 g of caster sugar
- 4 tbsp of soured cream
- 0.5 lemon, zest and juice
- 270 g of orange jelly, broken into cubes
- 80 g of jelly snakes
Method
Step 1
Start making the cheesecake the day before. Lightly grease a 23cm springform round cake tin with butter. In a bowl, use a wooden spoon to mix the melted butter, Oreo crumbs and light soft brown sugar. Evenly press into the tin so it covers the base and the sides (this is your cauldron). Use your knuckles to really compress the mixture to stop it from crumbling. Place in the fridge to chill for 30 mins.Step 2
Meanwhile, make the filling. Using a hand mixer, whisk the cream in a large mixing bowl until stiff peaks form. Set aside. Place the soft cheese and caster sugar in the bowl of a freestanding mixer, and beat with the paddle attachment until smooth, or use a hand mixer. Add the soured cream, 1tbsp lemon juice and the lemon zest, and beat for 2 mins, until smooth. With a metal spoon, gently fold in the whipped double cream.Step 3
When the cheesecake base has chilled for 30 mins, remove it from the fridge and spoon in the soft cheese mixture. Smooth it over; place the tin back in the fridge and leave to set overnight.Step 4
The following day, put half the quantity of jelly cubes in a measuring jug and top with 170ml boiling water. Allow the jelly cubes to melt, then top up with 170ml cold water. When the liquid jelly is room temperature, pour it over the soft cheese filling. Pop in the fridge and leave to set for 1 hr. While you’re waiting, make up the remaining jelly in the same way and leave to cool again.Step 5
Remove the tin from the fridge, dot over most of the jelly sweets, leaving some sticking up so that they look like they’re crawling out of the jelly, then pour over the cooled orange jelly and place the tin in the fridge for at least 4 hrs to set completely. When you’re ready to serve, arrange the reserved jelly sweets on top and slide a knife around the inside of the tin to loosen it, then release. It will keep, covered, in the fridge for up to 3 days.