Halloween Special: Oreo, Aperol Spritz and Orange Cheesecake
Not only is it Halloween tomorrow but it's also my mum's birthday today so celebrations are in full force in my house! This dessert combines the spooky colours of Halloween, the orange of pumpkins and spooky black, with some of my mum's favourite flavours - chocolate, orange and, one of her favourite cocktails, an Aperol spritz.
This cheesecake is pure sophistication in terms of both its flavour and it's high class aesthetic. The smooth jelly packs a real punch with a hit of bitter Aperol balanced perfectly with the sweetness of sugar syrup and the light fizziness of prosecco. The cheesecake mix itself is decadent, luxurious and creamy but it still manages to be light with the zing of fresh orange throughout. Finally the base is the perfect contrast in terms of its crunchy texture and chocolatey flavour. This dessert is an absolute delight and the perfect way to celebrate Halloween!
Halloween Special: Oreo, Aperol Spritz and Orange Cheesecake
For the base and sides:
Oil for greasing
300g Oreo biscuits
2 tbsp cocoa powder
90g unsalted butter, melted
For the cheesecake filling:
560g full-fat cream cheese
150g mascarpone
150g icing sugar
300ml double cream
Finely grated zest 2 oranges
For the Aperol spritz jelly:
100ml Aperol
230ml prosecco
65ml soda water
20ml sugar syrup (you will find this ready-made in the drinks aisle)
6 gelatine leaves
To make the base, lightly oil a 20cm loose-bottomed (not springform) tin. Put the Oreos and cocoa in a food processor and whizz to fine crumbs or bash in a freezer bag with a rolling pin. Transfer to a bowl, stir through the melted butter, then press into the base and up the sides of the tin, making sure it’s firmly and evenly packed. The crust should be just under 5mm thick, getting thinner towards the top. Transfer to the fridge to harden.
To make the filling, put the cream cheese, mascarpone and icing sugar into a large mixing bowl, then beat with an electric hand mixer until smooth. Pour in the cream and orange zest and beat again until smooth and very stiff (it will turn from shiny to dull), then spoon on top of the base and smooth the top with the back of a spoon. Return to the fridge and chill for several hours, or overnight.
To make the jelly, mix the Aperol, prosecco, soda water and sugar syrup gently in a bowl with a metal spoon (try to keep in the air bubbles). In a separate small bowl, soak the gelatine leaves in cold water until soft and floppy. Transfer 100ml of the Aperol mixture to a small saucepan and heat until steaming. Take off the heat. Squeeze the water from the gelatine, then add to the pan, off the heat, stirring to dissolve. Strain back into the bowl of Aperol mix and stir gently to combine. Skim off any foam that rises to the surface, then leave the jelly to settle in the bowl until cool (it will still be liquid).
Pour the jelly very gently over the cheesecake, then transfer carefully to the fridge. If there’s still foam on it, try laying the tip of a sheet of kitchen paper very gently over the foam – it should soak it up. Chill for at least 6 hours or overnight. Take the cheesecake out of the fridge 20 minutes before serving.
This cheesecake is pure sophistication in terms of both its flavour and it's high class aesthetic. The smooth jelly packs a real punch with a hit of bitter Aperol balanced perfectly with the sweetness of sugar syrup and the light fizziness of prosecco. The cheesecake mix itself is decadent, luxurious and creamy but it still manages to be light with the zing of fresh orange throughout. Finally the base is the perfect contrast in terms of its crunchy texture and chocolatey flavour. This dessert is an absolute delight and the perfect way to celebrate Halloween!
Halloween Special: Oreo, Aperol Spritz and Orange Cheesecake
For the base and sides:Oil for greasing
300g Oreo biscuits
2 tbsp cocoa powder
90g unsalted butter, melted
For the cheesecake filling:
560g full-fat cream cheese
150g mascarpone
150g icing sugar
300ml double cream
Finely grated zest 2 oranges
For the Aperol spritz jelly:
100ml Aperol
230ml prosecco
65ml soda water
20ml sugar syrup (you will find this ready-made in the drinks aisle)
6 gelatine leaves
To make the base, lightly oil a 20cm loose-bottomed (not springform) tin. Put the Oreos and cocoa in a food processor and whizz to fine crumbs or bash in a freezer bag with a rolling pin. Transfer to a bowl, stir through the melted butter, then press into the base and up the sides of the tin, making sure it’s firmly and evenly packed. The crust should be just under 5mm thick, getting thinner towards the top. Transfer to the fridge to harden.
To make the filling, put the cream cheese, mascarpone and icing sugar into a large mixing bowl, then beat with an electric hand mixer until smooth. Pour in the cream and orange zest and beat again until smooth and very stiff (it will turn from shiny to dull), then spoon on top of the base and smooth the top with the back of a spoon. Return to the fridge and chill for several hours, or overnight.
To make the jelly, mix the Aperol, prosecco, soda water and sugar syrup gently in a bowl with a metal spoon (try to keep in the air bubbles). In a separate small bowl, soak the gelatine leaves in cold water until soft and floppy. Transfer 100ml of the Aperol mixture to a small saucepan and heat until steaming. Take off the heat. Squeeze the water from the gelatine, then add to the pan, off the heat, stirring to dissolve. Strain back into the bowl of Aperol mix and stir gently to combine. Skim off any foam that rises to the surface, then leave the jelly to settle in the bowl until cool (it will still be liquid).
Pour the jelly very gently over the cheesecake, then transfer carefully to the fridge. If there’s still foam on it, try laying the tip of a sheet of kitchen paper very gently over the foam – it should soak it up. Chill for at least 6 hours or overnight. Take the cheesecake out of the fridge 20 minutes before serving.
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