Spiderweb Cheesecake Recipes

SPIDERWEB CHEESECAKE

Steps:

• In a small saucepan, sprinkle gelatin over water, let stand for 1 minute.
• Heat gelatin, stir until dissolved.
• Remove from the heat, cool slightly.
• In a mixing bowl beat the cream cheese and sugar until smooth.
• Gradually beat in whipping cream, vanilla and gelatin mixture until smooth.
• Pour mixture into crust.
• In a microwave, melt chocolate chips and butter; stir until smooth.
• Transfer to a heavy-duty resealable plastic bag, cut a small hole in a corner of bag.
• Pipe a small 1/2 in circle of chocolate in center of cheesecake; fill in with chocolate.
• Pipe evenly spaced thin, concentric circles about 1/2 inch apart over filling.
• Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
• Wipe toothpick clean.
• Repeat to complete web pattern.
• Cover and refrigerate for at least 2 hours before cutting.

NO-BAKE SPIDERWEB CHEESECAKE

Steps:

• Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
• Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
• Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
• Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
• Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
• Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.