674. Halloween Cheesecake, two of my favourite words.

We had a little Halloween party this afternoon, with some of Daniel's friends from school. It was adorable, everyone running riot, playing pass the parcel & musical statues, and having a disco party with glow sticks! I made some super cute food, including this delicious cheesecake, the recipe is from Ella's Kitchen's Cookbook, which is definitely on my Christmas list!! Happy Hump Day & Halloween Eve!

Serves 12; Prep = 10 minutes + chilling
This is definitely among Ella’s favourite dessert of all time – it’s a delicious sweet treat without any added sugar. Enjoy it when you have friends to tea.
What you need
• 50 g /1 ¾ oz roasted hazelnuts, finely chopped
• 100 g/3 ½ oz Scottish oatcakes, broken up
• 50 g/1 ¾ oz stoned dates
• 50 g/1 ¾ oz unsalted butter, melted
• 400 g/ 14 oz cream cheese
• 1 teaspoon vanilla extract
• 300 g/10 ½ oz strawberries, puréed, plus extra to serve (optional)
• 300 ml/ ½ pint double cream  
What to do
• Line the base of a 20 cm/8 inch loose-based cake tin with baking parchment. Put the hazelnuts and oatcakes in a food processor and blitz them for a few seconds until everything is finely chopped and looks like breadcrumbs. Add the dates and blitz again until the mixture is soft. Add the melted butter; mix well and press the mixture into the tin with the back of a spoon. Chill this in the fridge for 15 minutes.
• Meanwhile, make the topping. In a bowl mix together the cream cheese, vanilla extract and three-quarters of the puréed strawberries.
• Whisk the cream until it is stiff, but still soft. Fold it gently into the cream cheese mixture. Remove the base from the fridge and spoon over the topping.
• Drizzle over the remaining strawberry purée in an outward spiral from the centre and then run a skewer through the spiral to get a marbled effect. Chill the cheesecake in the fridge for at least 1 hour and then serve with strawberries on the side (if using)
Try out your tot’s artistic talents by asking him or her to have a go at making the swirly whirly marbling pattern on the top of the cheesecake.
Ella’s Shortcut
You can sidestep making the strawberry purée by substituting 2 x 90g/3 ¼ oz pouches of Ella’s Kitchen Smoothie Fruits – The Red One.

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