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Home >> Recipes >> Dairy >> Vanilla Chocolate Spider Web Cheesecake

Vanilla Chocolate Spider Web Cheesecake


Vanilla Chocolate Spider Web Cheesecake

If you’ve always wanted to know how to create one of those beautiful “spider web” cheesecakes without a lot of work, follow this easy recipe!

 

For the crust:

18 ounces chocolate cookies

1/4 cup plus 2 tablespoons sugar

6 ounces (1 1/2 sticks), melted

 

For the chocolate ganache

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

 

For the cheesecake:

1 envelope unflavored gelatin

2 cups sugar, divided

1 cup boiling water

3   8 ounce packages unwhipped cream cheese, softened

3 tablespoons fresh lemon juice

 

Make the crust:

Coat a 9 inch springform pan with butter.

Mix chocolate cookies, sugar and butter, 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:

Chop chocolate into small chunks. Bring cream to a simmer in a small saucepan, and then pour over chocolate. When chocolate begins to melt, whisk until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and up sides of crust. Cover, and refrigerate until ready to fill.

Make the filling:

Place gelatin and ½ cup sugar in a small bowl. Pour boiling water over gelatin and stir to dissolve. Set aside.

Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar. Beat in lemon juice and gelatin mixture until combined.

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 decorating tip. Starting in the center of the cheesecake, pipe a spiral, working your way outward, spacing lines about 1/2 inch apart.

Pull the tip of a paring knife in a 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 refrigerate for at least 4 hours or overnight. Unmold cheesecake, and serve.

 


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