As working parents, we like easy recipes that still taste good. This Halloween, try this no bake spider web cheesecake and make something simple but delicious for the family. This particular recipe is featured from Martha Stewart's new book that just came out September 24th. The book is called, Martha Stewart’s Cakes. The book is available at Barnes and Noble, Amazon.com and Indiebound.
No-Bake Spiderweb Cheesecake*
Serves 12 to 14
For the crust
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 boxes (each 9 ounces) chocolate wafer cookies, finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
1 teaspoon coarse salt
For the ganache
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
For the filling
2 pounds (four 8-ounce bars) cream cheese, room temperature
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups cold heavy cream
1. Make the crust: Butter a 10-inch springform pan. Mix cookies, sugar, butter, and salt in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and all the way up side. Cover and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan; pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating; spread the remainder evenly over bottom and up sides of crust. Refrigerate until ready to fill.
3. Make the filling: With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce speed to low; slowly add sugar and salt. Raise speed to medium-high; beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. In a separate bowl, whisk cream until medium-stiff peaks form. Whisk one quarter of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust; spread evenly. Gently tap bottom of pan on counter.
5. Transfer reserved ganache to a pastry bag fitted with a small round tip (such as #3). Starting in center of cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean; repeat every inch or so to form a web.
6. Cover; freeze at least 3 hours or overnight. Unmold cheesecake, and serve immediately.
*Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House LLC.
You can learn more about the book at MarthaStewart.com.