Halloween spiderweb cheesecake
cream cheese, room temperature
heavy whipping cream, cold
black gel food colouring
Step by step
Put the Oreo cookies, melted butter and sugar into the food processor and mix on speed 2 until well combined.
Press the mixture into the bottom of a springform pan lined with parchment paper. Put in the freezer until the filling is ready.
Place cream cheese, vanilla extract and icing sugar in a bowl of a stand mixer fitted with the Wire Whip. Mix on speed 6 for 2 minutes.
The mixture should be light and airy.
Add the whipping cream and the sour cream and mix on speed 6 until the mixture is very thick and creamy.
Spread the filling evenly into the prepared crust. Tap the springform pan on the counter to smooth out the top.
With the black food colouring mixture (black gel food colouring mixture mixed with cream cheese) transferred to a small batter dispenser, make a spiral shape in the cheesecake batter. Start in the middle of the cheesecake and work your way to the outside of the cake.
Take a clean skewer and trace lines from the middle to the outside of the cake. Clean the skewer every time you make a new line.
Refrigerate the cheesecake for at least 4 hours.
Remove the side of the springform pan as well as the parchment paper before cutting into the cake.