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Chocolate Spiderweb Cheesecake
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Chocolate Spiderweb Cheesecake

Indulgent chocolate cheesecake topped with chocolate ganache in a spiderweb pattern
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 50 minutes
Setting time 4 hours
Total Time 4 hours 50 minutes
Servings 16
Calories 465kcal
Author thebakingexplorer

Ingredients

For the biscuit base

  • 300 g Digestive biscuits
  • 135 g Butter melted
  • 1 tbsp Cocoa powder (or black cocoa powder if you have it)

For the filling

  • 750 g Full fat cream cheese
  • 175 g Icing sugar
  • 40 g Cocoa powder
  • 300 ml Double cream

For the dark chocolate ganache

  • 65 g Dark chocolate
  • 65 g Double cream

For the white chocolate ganache

  • 30 g White chocolate
  • 15 g Double cream
  • ¼ tsp Sugarflair superwhite powder optional, sieved

Instructions

  • To make the base use a food processor to whizz up the digestive biscuits into crumbs, or gently crush them with a rolling pin in a bowl
  • Mix in the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to chill
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and cocoa powder until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape
  • Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • To make the dark chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  • Spread the dark chocolate ganache over the top of the cheesecake
  • To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. If you are using the whitening powder, sieve it into the melted mix and stir in
  • Put the white chocolate ganache into a piping bag and pipe a swirl, starting from the centre of the cheesecake and working your way out
  • Using a cocktail stick, starting from the centre of the cheesecake and working your way to the edge, drag the cocktail stick through the ganache to create the spiderweb pattern
  • Serve immediately, store any leftovers in the fridge and eat within 3 days

Video

Nutrition

Calories: 465kcal | Carbohydrates: 32g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 312mg | Potassium: 187mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg