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No-Bake Spiderweb Cheesecake

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.

  • Servings: 14
No-Bake Spiderweb Cheesecake

Source: Martha Stewart Living, October 2008

Ingredients

For the Crust

  • Vegetable oil, cooking spray
  • 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
  • 1/4 cup plus 2 tablespoons sugar
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • 1 teaspoon coarse salt

For the Ganache

  • 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • 1/2 cup heavy cream

For the Filling

  • 32 ounces cream cheese, softened
  • 1 1/2 cups sugar
  • 1/4 teaspoon coarse salt
  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups heavy cream, cold
  • Candy Spiders, optional

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Reviews (25)

  • SandeeaCocina 28 Oct, 2011

    I've tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html

  • SandeeaCocina 28 Oct, 2011

    I've tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html

  • sweetsimmy 31 Oct, 2010

    I made this today and it came out great. Instead of lemon juice I used Vanilla extract. It tastes really good with the vanilla. I would recommend this recipe.

  • drone832 26 Oct, 2010

    My photo shows the wafers that can be used - but I'm sure there are tons of others. Haven't tried this yet, but looks great - maybe with some lil turkeys for thanksgiving dessert!

  • mountain456 12 Nov, 2008

    This is THE BEST cheesecake I've ever made or eaten! This was such a success, I am thrilled to have found this recipe. I made it into cupcakes and it makes a lot! I didn't use all of it, but I think it would have made around 36-42 regular sized cupcakes. The ganache looked amazing and was so easy!

  • geneva23 6 Nov, 2008

    Great cake I left the lemon out very good.
    I wasnt sure but mine looked just like picture very pleased!!!

  • LisaPerry 29 Oct, 2008

    I cannot seem to find the chocolate wafers this year, I plan to substitute w/ choc. graham crackers. Do I have to freeze the cake? Is this what makes the sugar dissolve properly? ususally no bake cheesecake recipes call for powdered sugar, so I am concerned the sugar will make the cake grainy?? Any suggestions or advice?

  • cakelovers 23 Oct, 2008

    It's a real yummy cake especially with the oreo crust. I had it refridgerated overnight and later freeze it for an hour so that the middle is perfectly firmed before cutting it. It's a favourite!

  • gag 23 Oct, 2008

    Why is it called ganache ?? and where do I find chocolate wafers?

  • brookesummer 19 Oct, 2008

    Wow this was soooo yummy! I made some changes... and I don't have enough room to write them all here! Used Oreos for the crust and nothing else, made mini cheesecakes in cupcake cups instead of a large cheesecake. Email me if you want details. :) Overall fabulous!!! brookesummer@gmail.com

  • mebuckley 19 Oct, 2008

    Can I use chocolate graham crackers instead?

  • nbt 18 Oct, 2008

    Wafer cookies they're sold in the ice cream area or where they have toppings. This cake was sooooo good and with this cookies I did not add more sugar for the crust it was just right sweet and little bit less in my cream mixture too.

  • cakeman 17 Oct, 2008

    No, she is using the chocolate wafers. They are in a long narrow yellow box and are usually hard to find in the cookie aisle of the store. I usually have to ask someone where they are. Usually on the top shelf.

  • Kelli_Robinson 17 Oct, 2008

    Chocolate Wafers- are we talking "Oreos?"

  • deytech 17 Oct, 2008

    Martha! Give us a lower cal version of this.

  • suziewho 16 Oct, 2008

    It's typical for a cheesecake of this type to take about 35 minutes in the making and at least an hour in the refridgerator, so I'd assume 2 hours to be on the safe side.

  • dkmom 16 Oct, 2008

    how long did it take to make ?

  • dkmom 16 Oct, 2008

    how long did it take to make ?

  • dkmom 16 Oct, 2008

    how long did it take to make ?

  • dkmom 16 Oct, 2008

    how long does this take you to make ??

  • dkmom 16 Oct, 2008

    how long does this take you to make ??

  • dkmom 16 Oct, 2008

    how long does this take you to make ??

  • dkmom 16 Oct, 2008

    how long does this take you to make ??

  • sveback 10 Oct, 2008

    I made this and yes, it should be kept in the freezer. I know it sounds odd, but true. I would do 2 sticks of butter instead of 1 1/5 because I felt the crust is not sold enough. The taste is good, I will eliminate the lemon juice next time because I believe that to be not essential and will add vanilla instead.

  • rondasnyder 4 Oct, 2008

    Is this supposed to be frozen or should it say freeze for at least 1 hour or refridgerate overnight? Thanks!

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