No-Bake Spiderweb Cheesecake

Out of all the desserts I have made, I have never made a cheesecake. This recipe looked simple, easy, and delicious. Since this is a no-bake cake it only requires a refrigerator and freezer. In the cookbook Cakes by Martha Stewart she said that this, "Dessert is really just a super easy cheesecake with a deep, dark chocolate cookie crust. Serve it any time of the year without the spiderweb design" (182). She was not lying, I made this right after New Yea and everyone in my family loved it.

 

Ingredients:

For the Crust:

¾ cup (1 ½ sticks) unsalted butter, melted, plus more for pan
2 boxes (each 9oz.) chocolate wafers, finely ground
¼ cup plus 2 tablespoons sugar
1 teaspoons coarse salt

For the Ganache

4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

For the filling

2 pounds (four 8oz. bars) cream cheese, room temperature
1 ½ cups sugar
¼ teaspoon coarse salt
3 tablespoons fresh lemon juice
1 ½ cups cold heavy cream

1. Crust: you will want to butter a 10-inch springform pan. Mix the cookies, sugar, butter, and salt in a medium bowl. Pour mixture and pat into the pan, pressing firmly into the bottom and all the way up the sides.  Refrigerate until ready to fill.



2. Ganache: Finely chop the chocolate in a food processor. In a small saucepan bring the cream to a simmer, pour over chocolate. When chocolate begins to melt, stir until smooth. Save two tablespoons ganache for decorating: spread the rest of the chocolate evenly over the bottom and up the sides of the crust. Refrigerate until ready to fill.  



3. Filling: using an electric mixer on medium speed, beat cream cheese until fluffy and smooth (around 3 minutes). Turn speed to low; slowly add the sugar and salt. Raise speed to medium-high and beat until very fluffy (another 3 minutes). Beat in lemon juice.  



4. Using a separate bowl, which cream until it thickens or medium-stiff peaks form. Whisk in whipped cream into the cream cheese mixture. Pour filling into crust and spread evenly. Gently tap pan of counter to even out the filling.



5. Take the chocolate you saved off to the side and transfer to a small pastry bad or plastic baggy (cut off smaller corner or use a fine tip). Starting in the center of the cheesecake, pipe a spiral, spacing lines about ½ inch apart. Pulling the tip of a paring knife outwards, curve a line from the center of the spiral to the outer edge. Wipe knife clean and repeat every inch or so to form a web.



6. Cover and freeze for at least 3 hours or overnight. Unmold cheesecake and serve immediately (Stewart 182).

 

 

After making this cheesecake I would definitely say it was a success. Anyone could make this recipe, but beware it does take time and patience. This is good for everyone with a sweet tooth!


What is your favorite type of cheesecake, if you could choose one?

Stewart, Martha. Cakes. New York: Clarkson Potter, 2013. Print.