Funnel Web Cheesecake

    (10)
    2 hours 30 minutes

    This cheesecake is all about the decoration, with a massive spider web covering its surface. The cheese cake itself is quick and easy to make while still tasting great.


    9 people made this

    Ingredients
    Serves: 6 

    • 7g gelatine crystals
    • 1/4 cup (60ml) boiling water
    • 500g cream cheese, softened
    • 1/2 cup (125g) sugar
    • 1/2 cup (125ml) whipping cream
    • 1 teaspoon vanilla essence
    • 1 pre-pared chocolate crumb base
    • 20g cooking chocolate
    • 15g butter or margarine

    Directions
    Preparation:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. Combine the gelatine and boiling water then stir until fully dissolved; cool slightly.
    2. In a mixing bowl beat the cream cheese and sugar until smooth. Gradually stir in the cream, vanilla and dissolved gelatine mixture until smooth. Pour into base.
    3. In a microwave melt the chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag then cut a small hole in a corner of bag.
    4. Pipe a circle of chocolate in centre of cheesecake then another circle, continuing in evenly spaced thin concentric circles about 1 cm apart.
    5. Beginning with the centre circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (6)

    by
    9

    Beside the recipe, the spider web is so cute. I tried to make this decoration with baked cheesecake but I always get cracks on baked cheesecake so it did not work out. I put plastic spiders on cake as decoration. Kids love this cute cake.  -  12 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    7

    I used a little plastic halloween spider as garnish for the top... everyone loved it!  -  14 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    7

    It's good  -  10 Oct 2007  (Review from Allrecipes USA and Canada)

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