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SPIDERWEB CHEESECAKE

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Author: Lindsay Nathanson

Ingredients
  

CRUST

  • 2 cups crushed Oreos
  • 3 tablespoons melted butter

FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream

TOPPING

  • 1/4 cup plus 2 tablespoons heavy whipping cream
  • 2 oz. bittersweet chocolate, finely chopped
  • 1 - 2 oz. good quality white chocolate
  • *recipe adapted from Dorie Greenspan
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Instructions
 

For the crust

  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine Oreo crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack

For the filling

  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Wrap the outside of your springform pan in aluminum foil. It should look like this.
  • Pour cream cheese filling into springform pan. Smooth the top with a knife or spatula.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.

For the topping

  • Place finely chopped chocolate in a medium bowl.
  • Bring heavy cream to a boil in a small saucepan over medium heat.
  • Once the cream is boiling, pour it over the chocolate.
  • Whisk until full combined. Set aside.
  • Melt white chocolate in the microwave for 30 second increments and set aside.

Assembly

  • Prepare parchment paper or tin foil on a flat service.
  • Take cheesecake out of the fridge.
  • Pour chocolate topping over the cheesecake.
  • Place white chocolate in a pipping bag and cut the bottom.
  • Make a spiral with the white chocolate starting at the center.
  • Starting in the middle of the spiral and drag a knife or a toothpick towards the outside edge of the cheesecake. Repeat 8 more times.
  • Place cheesecake in the fridge until ganache has set.
  • Keep in fridge until ready to serve.

Notes

*One 9" cheesecake