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Spiderweb Cheesecake

This visually striking cheesecake features a creamy, smooth base topped with delicate chocolate web patterns that resemble tiny spider webs. The dessert is crafted using a classic baked cheesecake method, with whipped cream and melted chocolate used to create intricate web designs on top, resulting in an elegant, slightly spooky treat with a rich texture and glossy finish.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 6 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/3 cup melted unsalted butter
  • 24 oz full-fat cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon lemon zest optional, for brightness
  • 1 cup heavy whipping cream chilled
  • 1 tablespoon granulated sugar for whipped cream
  • 2 oz dark chocolate melted for web
  • 1 drop food coloring black or gray gel

Equipment

  • Springform pan
  • Food processor
  • Electric mixer
  • Piping bag with small round tip
  • Toothpick or skewer
  • Baking sheet

Method
 

  1. Combine the graham cracker crumbs and melted butter in a bowl, stirring until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake at 180°C / 350°F for 10 minutes, then let it cool completely.
  2. In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, until the batter is silky. Fold in the lemon zest if using.
  3. In a separate bowl, whip the chilled heavy cream with a tablespoon of sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, preserving its airy texture. Pour the filling over the cooled crust and smooth the top with a spatula.
  4. Bake the cheesecake at 160°C / 320°F for 50-55 minutes, until the edges are set but the center jiggles slightly. The top should be lightly golden. Turn off the oven and let the cheesecake cool inside for about an hour, then transfer to the fridge to chill for at least 4 hours or overnight.
  5. Once chilled, whip the remaining heavy cream with a teaspoon of sugar until stiff peaks form. Divide the whipped cream into two portions, tint one with black or gray food coloring, and keep the other white. Transfer each to piping bags fitted with a small round tip.
  6. Pipe concentric circles of white whipped cream on the surface of the cheesecake, starting from the center and working outward. Then, pipe another layer of black or gray whipped cream over the white circles, creating a layered web effect.
  7. Using a toothpick or skewer, gently drag lines from the center outward through the concentric circles, forming a web pattern. Be careful not to tear the whipped cream; this creates the web’s intricate design.
  8. Melt the dark chocolate in a microwave or double boiler until glossy and smooth. Transfer the melted chocolate into a piping bag or spoon it into a small bowl.
  9. Carefully pipe or spoon the melted chocolate over the web pattern, creating thin, glossy lines that mimic spider webs. Use a toothpick to adjust or add extra web details if desired.
  10. Allow the chocolate to set at room temperature for about 30 minutes, until it’s glossy and firm. Slice the cheesecake with a hot knife for clean cuts, and serve chilled for the best texture and appearance.

Notes

Chilling the cheesecake thoroughly helps the web design stay sharp. Use gel food coloring for vibrant web lines. For a more dramatic web, layer with darker whipped cream or add extra web lines with melted chocolate.