With a decadent Oreo base and clever two-tone layers, your innocent guests will be easily snared by this deliciously creamy cheesecake web!

Prep:
45 min + chilling
Serves:
12

Ingredients

Crust
  1. 180g Oreo cookies
  2. 90g butter, melted
Cheesecake
  1. 400g cream cheese, softened
  2. ¾ cup (110g) icing sugar
  3. 2 tsp Vanilla Bean Paste
  4. 500ml thickened cream, room temperature
  5. ¼ cup (60ml) boiling water
  6. 20g Dr. Oetker Gelatine
  7. 1 1/2 tsp Queen Strawbr’y & Cream Flavour for Icing
  8. 100g dark cooking chocolate, melted
  9. Queen Black Food Colour Gel
  10. Dr. Oetker Ready to Roll Icing Black

Method - Crust

  1. Step 1

    Grease and line the base of a 20cm round spring form cake tin. In a food processor, crush cookies to a fine crumb. Add melted butter and pulse to combine. Using the back of a spoon, flatten into prepared tin.

Method - Cheesecake

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese until smooth, add icing sugar and Vanilla Bean Paste, mixing to combine. Add half of the cream, mixing until smooth. Add remaining cream and mix well to combine. Sprinkle gelatine over boiling water and mix to dissolve. With the mixer running on low, add to cheesecake mixture down the side of the bowl in a thin stream and mix until well combined.

  2. Step 2

    Set half of the mixture aside in a bowl. With the remaining mixture in the mixing bowl, add Strawb’ry & Cream, mixing to combine. Reserve 1/3 cup of the strawb’ry cheesecake mixture and keep covered in a warm place to slow the setting. Pour the remaining strawbr’y mixture onto prepared base and place in the freezer, while you mix the chocolate layer.

  3. Step 3

    Melt dark chocolate in a microwave safe bowl in 30 second increments until melted. Mix through remaining half of the cream cheese mixture until combined. Add black food colour gel and mix to incorporate.

  4. Step 4

    Remove cheesecake from freezer and pour over chocolate layer. Put remaining 1/3 cup of cheesecake mixture into a piping bag and pipe 5 circles onto surface of cheesecake starting with a generous filled in circle in the middle. Using a toothpick, drag through the cheesecake, starting from the center. Refrigerate for 2-3 hours until set.

  5. Step 5

    Using Black Ready to Roll Icing, make a fondant spider by rolling a smaller ball for the head, and a slightly large ball for the abdomen. Use a toothpick to add texture to the abdomen. Finish by adding eight legs to the head portion of the spider and place on top of cheesecake.

Recipe Tips:

Always add gelatine to water not water to gelatine as the later will not mix sufficiently.

If gelatine does not fully dissolve in boiling water, zap for 10 seconds in the microwave and mix until fully dissolved. Do not allow mixture to boil in microwave.

If the cheesecake is left longer than 2-3 hours the black colour will start to leech into the lighter coloured web and layer, creating a green hue on the edges of the web and layer. This adds an extra spooky touch to the cheesecake, but if you prefer the white and black look, serve after the recommended chill time.

If black mixture is looking a bit too thick to give a nice flat top, microwave in 10 second increments to soften it back up before pouring into tin

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