Description
Silky spiderweb cheesecake delivers Halloween horror on a dessert plate. Chocolate drizzle and web design create spine-chilling deliciousness you’ll crave during spooky season.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy whipping cream, cold
- 35 Oreos
- 1/2 cup (100 grams) granulated sugar
Binding and Flavor Ingredients:
- 5 tablespoons (75 milliliters) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice
Decoration Ingredient:
- 1/4 cup (45 grams) dark chocolate chips or chunks
Instructions
- Prepare the springform pan by coating with non-stick spray, ensuring complete coverage for easy removal later.
- Transform Oreo cookies into fine, uniform crumbs using a food processor or by crushing within a sealed bag with a rolling pin.
- Combine cookie crumbs with melted butter, mixing until the texture resembles damp, compacted sand.
- Firmly press the crumb mixture into the pan’s bottom, creating a compact, even layer. Chill in refrigerator for 15 minutes to solidify.
- In a large mixing bowl, blend cream cheese, sugar, and lemon juice until the mixture becomes silky smooth and free of lumps.
- Whip cold heavy cream in a separate bowl until it forms distinct, sturdy peaks. Delicately fold the whipped cream into the cream cheese mixture, maintaining its airy texture.
- Carefully spread the cheesecake filling across the chilled crust, using a spatula to create a perfectly level surface.
- Gently melt dark chocolate chips, then transfer the liquid chocolate to a piping bag. Create a precise spiral pattern starting from the cheesecake’s center.
- Use a thin toothpick to draw elegant, radiating lines from the spiral’s center, crafting an intricate spiderweb design.
- Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight, allowing it to set completely. Remove from pan and serve chilled for optimal flavor and texture.
Notes
- Opt for high-quality cream cheese at room temperature to ensure a smooth, lump-free mixture that blends perfectly.
- Crush Oreos thoroughly to create a uniform, compact crust that holds together well when sliced.
- Use cold heavy cream and whip it just until stiff peaks form to maintain the cheesecake’s light and airy texture.
- For a gluten-free version, substitute Oreo cookies with gluten-free chocolate sandwich cookies or graham crackers.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 14 g
- Sodium: 240 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg