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No-Bake Spiderweb Cheesecake

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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

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 Add a comment

  • 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
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • geneva23
    6 NOV, 2008
    Great cake I left the lemon out very good. I wasnt sure but mine looked just like picture very pleased!!!
    Reply
  • 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?
    Reply
  • 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!
    Reply
  • gag
    23 OCT, 2008
    Why is it called ganache ?? and where do I find chocolate wafers?
    Reply
  • 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
    Reply