This Matcha Spiderweb Cheesecake is not only a fantastic Halloween treat, but it’s also the ultimate Matcha and white chocolate cheesecake indulgence! That’s what Halloween is all about after all – tricks and treats!
I’ve gone all out with Halloween colours for this cheesecake, with an Oreo biscuit base, a creamy matcha no-bake filling (which keeps the brilliant green colour), and on top is an indulgent matcha chocolate ganache and a white chocolate “spiderweb” pattern. When serving, decorate with some pretend spiders or creepy crawly sweets to make a really spooky desert.
- 300g Oreos cookies
- 135g melted butter
- 750g full fat cream cheese
- 175g icing sugar
- 2 tsp (or 3 for real matcha lovers) Culinary Grade Matcha Buy this matcha
- 300ml double cream
Matcha chocolate ganache
- 100g white chocolate
- 1tsp matcha
- 65g double cream
White spider pattern
- 30g white chocolate
- 15g double cream
- Split the Oreo biscuits and remove the white filling, keeping only the black biscuits.
- Make the base using a food processor to whizz up the Oreo biscuits into crumbs, or gently crush them with a rolling pin in a bowl.
- Mix in the melted butter and press the mixture into the bottom of a 21cm springform tin. Put it in the fridge for 30 minutes to set.
- For the matcha cheesecake filling, use an electric hand whisk to mix the cream cheese, icing sugar and sieve the matcha over the mixture, whisk until smooth with no lumps.
- Add the double cream and whisk until it is very thick and holds its shape.
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours to set.
- Remove from the tin and place on your serving plate. Smooth the sides with a butter knife for a neat finish.
- To make the matcha chocolate ganache, put the ingredients into a bain-marie (bowl over a pan filled with ¼ of boiling water) over a low heat, stir continuously until melted and smooth.
- Spread the matcha chocolate ganache over the top of the cheesecake.
- To make the white chocolate ganache, put the ingredients into a bain-marie, same as above until melted and smooth.
- Put the white chocolate ganache into a piping bag and pipe a swirl, starting from the centre of the cheesecake and working your way out.
- Using a cocktail stick, starting from the centre of the cheesecake and working your way to the edge, drag the cocktail stick through the ganache to create the spiderweb pattern.