No-Bake Spiderweb Cheesecake
Servings: 14
Ingredients:
For the Crust:
Vegetable oil, cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 ½ cups)
¼ cup plus 2 tablespoons sugar
6 ounces (1 ½ sticks) unsalted butter, melted
1 teaspoon coarse salt
For the Ganache:
4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
½ cup heavy cream
For the Filling:
32 ounces cream cheese, softened
1 ½ cups sugar
¼ teaspoon coarse salt
3 tablespoons fresh lemon juice
1 ½ cups heavy cream, cold
Candy Spiders, optional
Directions:
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 the pan, pressing firmly into the bottom and all the way up the sides. Cover and refrigerate until ready to fill.
Make the ganache: Place the chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over the chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons of ganache for decorating, and spread the remainder evenly on the bottom and all the way up the sides of the 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 the 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 the cream cheese mixture, then fold in the remaining whipped cream. Pour filling into the crust, and spread evenly. Gently tap the bottom of the pan on the 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 the outer edge. Wipe the 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.
Recipe courtesy of Martha Stewart.com