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Lemon cheesecake spider webs


Makes: 12
timePrep time: 10 mins
timeTotal time:
Lemon cheesecake spider webs
Decorate your cakes with plastic spiders or creepy-crawly jelly sweets. / Recipe photograph by Martin Poole

Lemon cheesecake spider webs


Makes: 12
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
379Kcal
Fat
26gr
Saturates
16gr
Carbs
34gr
Sugars
26gr
Fibre
0gr
Protein
5gr
Salt
0.4gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 160g pack Taste the Difference lemon shortbread thins
  • 40g butter, melted
  • 6 sheets leaf gelatine
  • 50g caster sugar
  • 150g full-fat cream cheese, at room temperature
  • 200ml double cream, at room temperature
  • zest and juice of 2 lemons
  • 397g tin condensed milk
  • 50g dark chocolate, melted

Step by step

Get ahead

Make the day before. They also freeze well.

  1. Whiz the shortbread in a food processor to fine crumbs. Transfer to a bowl and stir in the melted butter. Line a 12-hole muffin tin with paper cases and divide the mixture among them. Press down with the back
    of a spoon. Chill.

  2. Soak the gelatine leaves in a shallow bowl of cold water for 5 minutes, then remove and place in a small pan with 3 tablespoons of water.
    Stir over a very low heat until the gelatine has dissolved.

  3. Put the sugar and cream cheese into a bowl and whisk until combined. Add the double cream, lemon zest and juice, condensed milk and dissolved gelatine and whisk with an electric hand whisk until smooth and slightly thickened. Divide the mixture equally among the paper cases, filling them to the top.

  4. Pour the melted chocolate into a disposable piping bag and snip off the tip. Pipe a spiral on to the top of each cheesecake then, using a cocktail stick, draw lines from the centre of each cheesecake out to the edge to make it look like a spider’s web. Chill for 3-4 hours until set. Remove from the fridge 30 minutes before serving.

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