Bloody Cheesecake, a frightfully delicious vanilla cheesecake for Halloween. Crumbly digestive biscuit base, creamy vanilla filling, and topped with a bright red chocolate glaze for a bleeding effect, what a dessert!
It’s October, so we can now start the Halloween preparations. If we haven’t done so already. Our place is already looking a bit spooky, but still need so many more decorations for a proper Halloween feeling.
And like with any other celebration, food is equally important. The spookier, the better. I’m starting the Halloween food frenzy with this bleeding cheesecake that will make everyone lick their fingers clean. It’s that yummy!
And since a regular vanilla cheesecake won’t do for a scary dessert, the glaze comes to the rescue. White chocolate glaze mixed with bright red food colouring, and you get one bloody delicious glaze. Yes!
You can add some red food colouring to the cream cheese filling too if you like, but I quite like the contrast between the white filling and the red glaze. But it’s all up to you!
HOW TO MAKE A BLOODY CHEESECAKE
The biscuit base
Any good cheesecake starts with a good biscuit base. The usual suspects here: melted butter and digestive biscuits (Graham crackers). If you don’t have a food processor, the good old rolling pin is as good to get the crumbly texture.
- melt the butter over a low heat
- add the digestive biscuits to the food processor and blitz well
Alternatively, add them to a bag, and use the rolling pin to crush them well.
- mix everything well, then transfer to a cake tin with detachable walls, and press down well for an even base
- refrigerate the biscuit base for at least 20-30 minutes to firm up
You don’t have to use digestive biscuits only. Anything goes here, with oreo ones being quite popular too, but use whatever you have around.
The cream cheese filling is absolutely amazing, so smooth and velvety. And it’s hard to beat the vanilla flavour.
- soft the icing sugar and add it to the food processor together with the cream cheese and vanilla extract
- blitz well to combine, then add the double cream and blitz again until smooth
- top the biscuit base with the cream, and refrigerate again for 2-3 hours at least
The cream cheese can be replaced with mascarpone cheese for a richer texture, or you can do half half.
For this glaze you need a good red food colouring. I highly recommend the paste one, the liquid colouring is nowhere near as good, and the colour usually looks faded. I used the same same colouring for my Moist Red Velvet Cupcakes with Vanilla Buttercream and they looked awesome.
- in a pan set over a low heat, add the double cream and white chocolate broken into small pieces
- use a spatula to stir gently until it melts
- add the food colouring and mix well to get a smooth red glaze
- remove the cheesecake from the cake tin, and drizzle the glaze over it
- refrigerate again for at least a further 1-2 hours
You can make the cheesecake as spookier as you like, and add any other bits and bobs like edible spooky eyes, spiders, and so on. The knife does give a scary look, but obviously that’s optional. Happy Halloween everyone!
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Bloody Cheesecake, a frightfully delicious vanilla cheesecake for Halloween. Crumbly digestive biscuit base, creamy vanilla filling, and topped with a bright red chocolate glaze for a bleeding effect, what a dessert! The best Halloween cheesecake, that taste absolutely amazing! The filling can also be coloured red for a spookier presentation. Super easy to make, my bleeding cheesecake is a great Halloween dessert.
- 250 g digestive biscuits (Graham crackers)
- 120 g butter
- 500 g cream cheese
- 100 g icing sugar (confectioner's sugar)
- 300 ml double cream (heavy cream)
- 1 tsp vanilla extract
- 200 g white chocolate
- 100 ml double cream (heavy cream)
- 1 tsp red food colouring
To make the base, add the butter cut into cubes to a pan set over a low heat.
Leave to melt.
Add the biscuits to a food processor and blitz until crumbly.
Pour the melted butter over the biscuits and blitz again until fully incorporated.
Transfer the biscuit mixture to a cake tin with removable walls (mine is 23 cm, 9 inches), and press the mixture down well for an even base.
Refrigerate for 20-30 minutes to firm up.
To make the filling, sift the icing sugar and add it to the food processor together with the cream cheese and vanilla extract.
Blitz well until smooth.
Add the double cream and blitz again to combine.
Top the biscuit base with the cream, and refrigerate again for 2-3 hours.
To make the glaze, break the white chocolate into pieces, and add it to pan together with the cream.
Melt them over a low heat, add the red food colouring and mix well to get a smooth glaze.
Remove the cheesecake from the tin, drizzle the glaze all over it, then refrigerate again for a further 2-3 hours.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.