No-Bake Spiderweb Cheesecake

No-Bake Spiderweb Cheesecake


Ingredients
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
5 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 up heavy cream

For the Filling:
32 ounces cream cheese, softened
1 1/2 ups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

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 a pan, pressing firmly into bottom of pan (I used the bottom of a water glass) and all the way up the 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 starts to melt, process until smooth.  Reserve 2tablespoons 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 (standing or hand) on medium speed until fluffy, about 3 minutes.  Reduce speed to low, and slowly add sugar and salt.  Raise speed to med-high, and beat until 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 from the center of the cheesecake, pipe a spiral, spacing about 1/2-inch apart.  Pull the tip of a pairing knife in a gentle 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 an hour or overnight.  Serve and garnish with scary spiders!

No-Bake Spiderweb Cheesecake


Ingredients
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
5 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 up heavy cream

For the Filling:
32 ounces cream cheese, softened
1 1/2 ups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

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 a pan, pressing firmly into bottom of pan (I used the bottom of a water glass) and all the way up the 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 starts to melt, process until smooth.  Reserve 2tablespoons 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 (standing or hand) on medium speed until fluffy, about 3 minutes.  Reduce speed to low, and slowly add sugar and salt.  Raise speed to med-high, and beat until 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 from the center of the cheesecake, pipe a spiral, spacing about 1/2-inch apart.  Pull the tip of a pairing knife in a gentle 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 an hour or overnight.  Serve and garnish with scary spiders!