Printable recipe cardRain's Kitchen and Garden
Halloween Spider Web Cheesecake
Original source
Rain's Kitchen and Garden on YouTubeA festive New York style cheesecake decorated with a spider web made from white and milk/dark chocolate ganache, perfect for Halloween.
A festive New York style cheesecake decorated with a spider web made from white and milk/dark chocolate ganache, perfect for Halloween.
Yield
12
Ingredients
17
Steps
14
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Ingredients
- 1.5 cups (175 g) graham cracker crumbs
- 2 tbsp (30 g) brown sugar
- 1/8 tsp (about 2 big pinches or 0.2 g) salt
- 5 tbsp (106 g) melted, cooled, unsalted butter
- 4 x 8 oz (4 x 250 g) blocks of cream cheese, at room temperature
- 2 cups (400 g) packed brown sugar
- 3 tbsp (20 g) all purpose flour
- 4 tsp (20 g) vanilla extract
- 1 tsp (3 g) zest from one lemon
- 2 tsp (19 ml) juice from one lemon
- 1/4 tsp (2 g) salt
- 6 large eggs
- 1/2 cup (125 g) sour cream
- 3/4 cup (117 g) chopped milk/dark chocolate
- 1/2 cup (106 ml) heavy cream
- 1/4 + 1/8 cup (58 g) chopped white chocolate
- 1/4 cup (53 ml) heavy cream
Method
- Preheat oven to 375 F (190 C). Wrap a 10-inch springform pan with foil, covering the bottom and extending above the rim. Grease with butter.
- Combine graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes and cool.
- Reduce oven temperature to 325 F (165 C). Place a pot of boiling water on the stove.
- Beat cream cheese, sugar, and flour until smooth. Add vanilla, lemon zest, lemon juice, and salt; beat until combined.
- Add eggs one at a time, beating after each addition. Add sour cream and beat until combined.
- Place the springform pan in a roasting pan tall enough to hold 1 inch of water. Pour batter into the springform pan.
- Pour boiling water into the roasting pan to reach 1 inch above the bottom. Bake for 90 to 105 minutes until the cheesecake wobbles slightly.
- Cool the cheesecake for 45 minutes in a bain-marie on a wire rack. Remove foil, run a knife around the edge, cover with cling film, and refrigerate overnight.
- Remove sides of the springform pan. Transfer the cake to a serving platter.
- Make the chocolate ganache: place chopped milk/dark chocolate in a bowl, pour hot cream over, cover with foil, and let sit for 5 minutes. Whisk until smooth and let sit for 15 minutes.
- Repeat the ganache process with white chocolate and remaining cream.
- Pour milk/dark chocolate ganache over the cheesecake and spread evenly. Let sit for 10 minutes.
- Using a piping bag, create a spiral of white chocolate ganache on top of the cheesecake.
- Place a toothpick or skewer at the center of the spiral and pull outward to create a spider web pattern, repeating as desired.
