Spiderweb Cheesescake Food

NO-BAKE SPIDERWEB CHEESECAKE

Steps:

• Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
• Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
• Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
• Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
• Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the 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, and repeat every inch or so to form a web.
• Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
• Bake in preheated oven until center is just set, 50 to 55 minutes.
• Spread sour cream over top of warm cheesecake; let cool.
• Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

SPIDERWEB CHEESECAKE

Steps:

• In a small saucepan, sprinkle gelatin over water, let stand for 1 minute.
• Heat gelatin, stir until dissolved.
• Remove from the heat, cool slightly.
• In a mixing bowl beat the cream cheese and sugar until smooth.
• Gradually beat in whipping cream, vanilla and gelatin mixture until smooth.
• Pour mixture into crust.
• In a microwave, melt chocolate chips and butter; stir until smooth.
• Transfer to a heavy-duty resealable plastic bag, cut a small hole in a corner of bag.
• Pipe a small 1/2 in circle of chocolate in center of cheesecake; fill in with chocolate.
• Pipe evenly spaced thin, concentric circles about 1/2 inch apart over filling.
• Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
• Wipe toothpick clean.
• Repeat to complete web pattern.
• Cover and refrigerate for at least 2 hours before cutting.

SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
• Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
• Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
• Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
• Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
• Pour about 1/2 of the batter into a different bowl and set aside.
• Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
• Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
• Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
• Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
• Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
• Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
• Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
• Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.

SPIDER WEB DRIZZLE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
• Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.

SPIDERWEB PUMPKIN CHEESECAKE

Steps:

• Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
• In a mixing bowl, beat cream cheese and sugars until smooth.
• Add eggs; beat on low speed just until combined.
• Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
• Pour into crust.
• Bake at 350° for 60-65 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Combine topping ingredients; spread over filling.
• Bake at 350° for 6 minutes.
• Cool on a wire rack for 10 minute.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight then remove from pan.
• In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
• Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
• Immediately remove from the heat and stir.
• Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
• Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
• Cool completely.
• Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
• Pipe 1-in. spiders onto parchment or foil; cool completely.
• With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
• Cut cheesecake; place a web on top of each slice and remaining spiders on the side.

SPIDERWEB CHEESESCAKE

Steps:

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

SPIDER'S WEB CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease three 20cm round cake tins and line the bases with baking parchment. To make the cake, put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved. Pour in the stout, mix, then set aside to cool.
• In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins). Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
• In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny). Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
• To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water. Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down. Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick - if it doesn't, keep whisking until it does, or if the bowl still feels warm, chill for 10 mins before whisking again. Once ready, mix in the melted white chocolate.
• To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm (see tip, below).
• To decorate, melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time. Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle. Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!) Drape the strands over the cake in a random pattern, so it's thoroughly covered. Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake. Will keep for up to three days in an airtight container.