Martha Stewart’s No-Bake Spider Web Cheesecake
For the crust:
3/4 cup (11/2 sticks) unsalted butter, melted, plus more for the pan
2 (9-ounce) boxes chocolate wafer cookies, finely ground (41/2 cups)
1/4 cup plus 2 tablespoons sugar
1 teaspoon coarse salt
For the ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
For the filling:
32 ounces cream cheese, at room temperature
11/2 cups sugar
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
11/2 cups heavy cream, chilled
Make the crust: Butter a 10-inch springform pan. Mix cookies, sugar, butter and salt in a medium bowl. Pat into prepared pan, pressing firmly into bottom and all the way up the side. Cover and refrigerate.
Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan; pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons for decorating; spread the remainder evenly up sides of crust. Refrigerate.
Make filling: With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce speed and slowly add sugar and salt. Raise speed to medium high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
In a separate bowl, whisk cream to medium-stiff peaks. Whisk one quarter of the whipped cream into the cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust; spread evenly. Gently tap bottom of pan on counter.
Transfer reserved ganache to a pastry bag fitted with a small round tip (such as No. 3). Starting in center of 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; repeat every inch of so to form a web.
Cover and freeze at least 3 hours or overnight. Unmold cheesecake and serve immediately. Makes 14 servings.
Per serving: 747 calories, 65 percent calories from fat, 56 g fat, (30 g saturated, 13 g monounsaturated), 144 mg cholesterol, 7 g protein, 60 g carbohydrates, 2 g fiber, 597 mg sodium