Halloween is approaching, and a friend asked me for a kid-friendly dessert for her nieces and nephews, and I couldn’t refuse, given the great friendship we share! Today I tried this recipe, the spiderweb cheesecake: it’s the classic cheesecake without gelatin, no baking required, just enriched (though I could have done better in decorating) with a family of delicious spiders on top…
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SPIDERWEB CHEESECAKE
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Spiderweb Cheesecake Ingredients
- 9 oz cookies like Pan di Stella
- 1 1/4 cups fresh whipping cream
- 5 oz cow's milk ricotta
- 1/2 cup Butter
- 2 tbsps Powdered sugar
- 5 oz chocolate (dark or milk)
- as needed hazelnut cream
- as needed sugary candies or tablets (for the eyes)
- as needed licorice strings
Spiderweb Cheesecake Tools
#ADV
- Mixer
- Bowl
- Mold
- Spatula
Spiderweb Cheesecake Preparation
Put the chocolate cookies in the mixer and add the melted and cooled butter.
Take a portion and make the spider balls: for safety, I kept them in the freezer.
Take a mold about 8 inches in diameter and line it with parchment paper.
Pour the crumbled cookies in and press them down very well with a spoon; then place in the refrigerator for at least 30 minutes.For the filling, whip the fresh cream and add the sieved ricotta and powdered sugar.
Melt the chosen chocolate in a double boiler or microwave: I used milk chocolate!Take the spiderweb cheesecake and pour over the crumbled cookies about half of the cream, ricotta, and powdered sugar mixture.
Now pour over the melted milk chocolate and finish with the remaining cream mixture.Take a couple of tablespoons of Nutella® and place it in a piping bag.
Starting from the center, make the spiderweb spiral trying to be as precise as possible.
Using a toothpick, trace lines from the center to the edge of the cheesecake.Take the “bodies” of the spider from the freezer and place them as desired on the spiderweb cheesecake.
Add the licorice legs (I separated small pieces of licorice wheels to make these strings, aka legs).Keep in the refrigerator until ready to serve, but if you prefer, place the spiderweb cheesecake in the freezer, being sure to remove it at least 20 minutes before tasting.
Enjoy your meal and happy Halloween with the spiderweb cheesecake!
ANNALISA
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Don’t like ricotta? Use cream cheese, and the result will be just as delicious….
The quantities are indicative in the sense that by adding or reducing the amounts, you will change the height of the base and the cream layer, so…try it out and maybe adjust during preparation according to your tastes and those of your family.
If you love chocolate, here’s a delicious collection of sweet recipes….
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