Spiderweb Cheesecake

    Spiderweb Cheesecake

    35saves
    2hr30min


    12 people made this

    About this recipe: The trick to this tempting treat is pulling a skewer through rings of melted chocolate to create the web effect. This no-bake cheesecake comes together quickly and tastes delicious.

    Ingredients
    Serves: 8 

    • 1 (7g) sachet unflavoured gelatin
    • 4 tablespoons cold water
    • 2 (200g) tubs cream cheese, softened
    • 100g icing sugar
    • 100ml whipping cream, whipped to stiff peaks
    • 1 teaspoon vanilla extract
    • 1 (23cm) prepared digestive base
    • 25g plain chocolate or chocolate chips
    • 1 tablespoon butter

    Method
    Prep:30min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly.
    2. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into prepared digestive base.
    3. In a microwave, melt chocolate and butter at 15 second intervals; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in centre of cheesecake. Pipe evenly spaced thin concentric circles about 1cm apart over filling. Beginning with the centre circle, gently pull a skewer through circles toward outer edge. Wipe skewer clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

    Tip:

    Use this recipe for the digestive base.

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    Reviews (2)

    Gellerbing
    0

    I made this cheesecake for the first time today. I felt it needed more icing sugar as it wasn't sweet enough and the gelatine made it taste more like blancmange than cheesecake. It was edible but I think next time I'll leave out the gelatine. - 30 Oct 2016

    0

    I have made this cheescake more than once, varying the chocolate decorations for when it's not Halloween! It's easy to make and delicious - I would highly recommend it. - 01 Nov 2012

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