↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
FOR THE CRUST
Vegetable oil cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups) – I used 1 10 ounce box of chocolate Teddy Grahams and another 8 ounces of crushed Nilla Wafers (since I ran out of the chocolate crackers)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) butter, melted
1/2 teaspoon coarse salt
FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli’s Bittersweet Chocolate Chips)
1/2 cup heavy cream
FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold
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.
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 4 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.
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 and vanilla.
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 (next time I might use a smaller tip to make the lines more delicate and fine). 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.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
view more member recipes
NO-BAKE SPIDERWEB CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
FOR THE CRUST
Vegetable oil cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups) – I used 1 10 ounce box of chocolate Teddy Grahams and another 8 ounces of crushed Nilla Wafers (since I ran out of the chocolate crackers)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) butter, melted
1/2 teaspoon coarse salt
FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli’s Bittersweet Chocolate Chips)
1/2 cup heavy cream
FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold
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.
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 4 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.
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 and vanilla.
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 (next time I might use a smaller tip to make the lines more delicate and fine). 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.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
No Bake Cheesecake Ii
by sgre52160
CRUST Vegetable oil for coating the pan 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 teas
by sgre52160
CRUST Vegetable oil for coating the pan 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 teas
No-bake Cheesecake
by sgre52160
1 cup vanilla or white chips 2 pkg. (8 oz.) each cream cheese, cubed 1 carton (8 oz.) frozen whipped topping, thawed 1 9-inch graham cracker crust 1/2 cup English toffee bits, optional I
by sgre52160
1 cup vanilla or white chips 2 pkg. (8 oz.) each cream cheese, cubed 1 carton (8 oz.) frozen whipped topping, thawed 1 9-inch graham cracker crust 1/2 cup English toffee bits, optional I
* No Bake Cheesecake Pie*
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1/2 cup sugar 1 cup sour cream 2 tsp vanilla extract 1 (8 oz) container whipped topping 1 (9 inch) graham cracker pie crust Beat cream cheese until
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1/2 cup sugar 1 cup sour cream 2 tsp vanilla extract 1 (8 oz) container whipped topping 1 (9 inch) graham cracker pie crust Beat cream cheese until
No Bake Cheesecake Iii
by sgre52160
1 cup boiling water 1 pkg lemon jello 1 pkg graham crackers, crumbled 4 tbsp packed brown sugar 4 tbsp butter 1 (8 oz) pkg cream cheese, room temperature 1 tsp vanilla extract 1 cup sugar 1 c
by sgre52160
1 cup boiling water 1 pkg lemon jello 1 pkg graham crackers, crumbled 4 tbsp packed brown sugar 4 tbsp butter 1 (8 oz) pkg cream cheese, room temperature 1 tsp vanilla extract 1 cup sugar 1 c
No Bake Cheesecake
by sgre52160
2 eggs separated 1 cup milk 2 envelopes unflavored gelatin 1 cup sugar 1/4 tsp salt 1 tsp grated lemon peel 3 cups creamed cottage cheese 1 tbsp lemon juice 1 tsp vanilla extract Unbaked crum
by sgre52160
2 eggs separated 1 cup milk 2 envelopes unflavored gelatin 1 cup sugar 1/4 tsp salt 1 tsp grated lemon peel 3 cups creamed cottage cheese 1 tbsp lemon juice 1 tsp vanilla extract Unbaked crum
view more member recipes