Halloween Spider Web Cheesecake

Ingredients

• 175 g graham cracker crumbs or digestive biscuit crumbs
• 30 g brown sugar
• 1/8 teaspoon fine salt
• 5 tablespoons unsalted butter, 71 g, melted and cooled
• 1 kg full-fat block cream cheese, at room temperature
• 400 g packed brown sugar
• 20 g plain flour, approximately 3 tablespoons
• 4 teaspoons vanilla extract, 20 ml
• 1 teaspoon finely grated lemon zest, approximately 3 g
• 2 teaspoons fresh lemon juice, 10 ml
• 1/4 teaspoon fine salt, approximately 1.5 g
• 6 large eggs, at room temperature
• 125 g full-fat sour cream, at room temperature
• 117 g milk or dark chocolate, finely chopped
• 120 ml double or heavy cream, for the dark ganache
• 58 g white chocolate, finely chopped
• 60 ml double or heavy cream, for the white ganache
• Additional butter, for greasing the tin
• Boiling water, for the water bath

Method

1. Preheat the oven to 190°C, or 170°C fan, with a rack in the lower-middle position.
2. Wrap the outside base and sides of a 25 cm springform tin securely with two layers of heavy-duty foil. Grease the inside lightly with butter.
3. Combine the biscuit crumbs, 30 g brown sugar, salt and 71 g melted butter.
4. Press the crumb mixture firmly and evenly over the base of the prepared tin.
5. Bake the crust for 10 minutes, then place the tin on a wire rack to cool. Reduce the oven temperature to 165°C, or 145°C fan.
6. Beat the cream cheese, 400 g brown sugar and flour on low to medium speed until smooth. Avoid incorporating excessive air.
7. Add the vanilla, lemon zest, lemon juice and salt and mix until combined.
8. Add the eggs one at a time, mixing on low speed after each addition only until incorporated.
9. Add the sour cream and mix briefly until the filling is uniform.
10. Place the foil-wrapped springform tin inside a deep roasting tin. Pour the cheesecake filling over the cooled crust and smooth the surface.
11. Carefully pour boiling water into the roasting tin until it reaches approximately 2.5 cm up the outside of the springform tin.
12. Bake for 90 to 105 minutes. The outer portion should be set while the centre retains a gentle wobble; it should not appear liquid.
13. Place the entire water bath on a heatproof surface or wire rack and allow the cheesecake to cool in it for 45 minutes.
14. Carefully remove the springform tin from the water bath and discard the foil. Run a thin knife around the inside edge.
15. Allow the cheesecake to approach room temperature, cover it and refrigerate overnight.
16. The following day, remove the sides of the springform tin and carefully transfer the chilled cheesecake to a serving plate.
17. Place the milk or dark chocolate in a heatproof bowl. Heat 120 ml cream just until it begins to simmer, then pour it over the chocolate.
18. Cover the bowl and leave it for 5 minutes. Whisk until smooth, then leave the ganache for approximately 15 minutes to thicken slightly.
19. Repeat the same process with the white chocolate and 60 ml cream.
20. Pour the dark ganache over the cheesecake and spread it evenly. Leave it for approximately 10 minutes.
21. Transfer the white ganache to a piping bag and pipe a continuous spiral from the centre towards the edge.
22. Starting at the centre, drag a toothpick or skewer through the ganache towards the outside edge. Repeat at even intervals to form a spider-web pattern.
23. Refrigerate until the ganache is set, then cut into 12 slices with a hot, clean knife.