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No-bake spiderweb cheesecake
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Prep Time:
285 minutes
Cook Time:
Total Time:
285 minutes
Indulge in a spooky, yet delicious Halloween cheesecake.
Ingredients:
  • 500g choc ripple biscuits, crushed
  • 185g unsalted butter, melted
  • 2.40 gm sea salt flakes
  • 125g dark chocolate, finely chopped
  • 126.25 gm thickened cream
  • 1kg cream cheese, softened
  • 322.50 gm caster sugar
  • 0.60 gm sea salt flakes
  • 65.63 gm lemon juice
  • 378.75 gm thickened cream
Instructions:
  • Create the crust by mixing the biscuit, butter, and salt in a bowl. Press the mixture onto the base and 6cm up the sides of a 6.5cm-deep, 25cm round springform pan. Cover and refrigerate.
  • Prepare Ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes until smooth, stirring halfway through with a metal spoon. Set aside 2 tablespoons of ganache for decoration. Spread the rest of the ganache evenly over the crust. Cover and refrigerate.
  • Prepare Filling: With an electric mixer, whip cream cheese on medium speed for 3 minutes until light and fluffy. Lower the speed and slowly incorporate sugar and salt until well-mixed. Increase speed and beat for another 3 minutes until very fluffy. Stir in lemon juice. In a separate bowl, whip cream until medium-stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest. Spread the filling evenly into the crust.
  • Transfer the remaining ganache to a small microwave-safe bowl and heat in the microwave on HIGH for 10 seconds, or until smooth yet thick. Transfer the ganache to a snap-lock bag, snip off a 1mm corner, and pipe a spiral over the cheesecake mixture, spacing lines about 1.5cm apart. Use a small knife to create a spider web design by running it from the centre to the outside edge, repeating every 2cm to 3cm.
  • Carefully cover the cheesecake without touching the top. Freeze for 4 hours or overnight. Remove from the pan, decorate with spiders, and serve.

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