Zutaten für Spiderweb Cheesecake
- Unflavored Gelatin
- Cold Water
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- Vanilla Extract
- Chocolate Crumb Crusts
- Semi Sweet Chocolate Chips
- 1 tablespoon unsalted butter
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Zubereitung von Spiderweb Cheesecake
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to bloom.
- Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
- Remove from heat and let cool slightly.
- In a large mixing bowl, beat together 16 ounces of cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Gradually beat in 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and the cooled gelatin mixture until smooth and well combined.
- Pour the cheesecake mixture into your prepared graham cracker crust (recipe not included).
- In a microwave-safe bowl, melt 6 ounces of semi-sweet chocolate chips and 1 tablespoon of unsalted butter in 30-second intervals, stirring until smooth.
- Transfer the melted chocolate to a heavy-duty resealable plastic bag. Snip a small corner off the bag to create a piping tip.
- Pipe a small 1/2-inch circle of chocolate in the center of the cheesecake.
- Fill in the center with more chocolate to cover the base completely.
- Pipe evenly spaced thin, concentric circles of chocolate about 1/2 inch apart, creating a spiral effect.
- Beginning at the center circle, gently pull a toothpick from the center outward through the chocolate circles to create the spiderweb effect. Wipe the toothpick clean between each pull.
- Repeat step 12 until the entire web pattern is complete.
- Cover the cheesecake and refrigerate for at least 2 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
112g
Fat
135g
Carbs
13g
