Mini Cheesecakes With Spider Webs For Halloween Recipes

NO-BAKE SPIDERWEB CHEESECAKE

Steps:

• Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
• Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
• Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
• Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
• Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
• Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

MINI CHEESECAKES WITH SPIDER WEBS FOR HALLOWEEN

Steps:

• Equipment needed
• 10 2-1/2 inch molds, Blender, Beater, Big bowl, Several small bowls, Paper for baking, Pastry bag (small tip) or a small plastic bag with one of the tips cut, Cooking/baking sheet size 10 x 14 inches approximately, Toothpicks
• For the crust
• Put the chocolate cookies in the blender (without the filling) and crush them until they're completely crushed.
• Melt the butter in the microwave for 15 seconds, mix it with the pulverized cookies.
• Prepare 10 (2-1/2 inch) round molds by spraying with cooking spray and putting a strip of parchment paper in the inside of every mold.
• Pour 1 1/2 tablespoons of the cookies mixture, use a spoon to press cookie mixture firmly down to create a crust.
• Cover with foil paper and put it in the refrigerator while you make the cake.
• For the cake
• Preheat the oven to 300°F.
• Beat the cream cheese with the vanilla until it is very creamy, add the sugar and keep beating.
• Add the eggs and the single egg yolk and beat until everything is well mixed.
• Separate the mixture in two equal parts.
• Add the coloring in one of the mixtures and mix until you achieve a vibrant orange color.
• Remove the molds from the refrigerator and carefully pour the mixture on each of the molds, first the orange and then the white one.
• Bake the cakes for 35 minutes, when the time's up, turn off the oven but leave the cakes in it with the oven's door semi-open for 15 more minutes.
• Bring them out and let them cool for roughly 10 minutes or until they've cooled off.
• Cover them and put the cooking sheet in the refrigerator for 2 hours or overnight.
• For the frosting
• Place the chocolate and the whipped topping in a medium sized bowl, heat in the microwave for 1 minute, take it out and stir the mix, if needed put in the microwave again in 10 second intervals until attaining a creamy mix.
• Remove cakes from molds and discard parchment paper.
• Spread the chocolate on top of the cakes.
• Melt the white chocolate in the microwave for 25 seconds, stir until creamy.
• Put the white chocolate in the pastry bag and draw circles over the cakes.
• With a toothpick, trace straight lines from the middle of the circles to the outside of them.