Did you know that the average person eats around eight spiders every year? This is a rough figure covering accidental consumption while sleeping, mind you, not taking into account cultures that relish their deep-fried tarantulas on a stick. Unsettling though that thought may be, I wonder if we could use some Halloween magic to make these statistics more palatable.
Tasty Transmogrification
What if we transformed those spiders into chocolate? Perhaps these arachnids could serve as surrogates to satisfy the spider-eating quota, or at least shift the balance. Daintily crawling across the delicate edible web baked into a soft, buttery cheesecake, this is a dessert that may haunt your dreams, but not your nightmares.
Enchanting All Five Senses
Perched atop a cocoa crust, the rich lemon cheesecake itself is as much a feast for the eyes as it is for the palate. Bright, tangy, yet subtle and understated, the delicate dance of citrus and tart pomegranate is enhanced by a gentle hint of ginger. Smooth and luxurious, melting in your mouth and leaving behind a refreshing, almost ethereal aftertaste, the interplay of flavors is like a symphony, each note perfectly in tune.
Creepy Crawly Cuisine
An ideal centerpiece for any Halloween gathering, this understated yet arresting dessert is sure to impress your guests. If the unique design isn’t a sufficient conversation starter, you can always drop that fun fact about sleep-eating spiders for greater effect.
Lemon-Pomegranate Spiderweb Cheesecake
These chocolate spiders are nothing to be afraid of! Crawling atop a lemon and pomegranate cheesecake, each bite is hauntingly delicious.
Ingredients
Chocolate Graham Cracker Crust:
- 1 1/2 Cups Graham Cracker Crumbs
- 2 Tablespoons Dutch-Processed Cocoa Powder
- 1/4 Cup Vegan Butter or Coconut Oil, Melted
- 1 – 2 Tablespoons Water
Lemon-Pomegranate Filling:
- 1 (12-Ounce) Package Extra-Firm Silken Tofu
- 2 (8-Ounce) Packages Vegan Cream Cheese
- 2/3 Cup Granulated Sugar
- 1 Tablespoon Lemon Zest
- 1/2 Teaspoon Ground Ginger
- 1/8 Teaspoon Salt
- 2 Tablespoons Pomegranate Syrup
- 1 Teaspoon Food-Grade Coconut Charcoal
To Garnish (Optional):
- 3 Ounces (1/2 Cup) Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350 degrees and lightly grease and a 9-inch round springform pan.
- Place the graham cracker crumbs and cocoa powder into a medium bowl. Add the melted vegan butter or coconut oil and stir to combine. Slowly drizzle in the water, just a few teaspoons at a time, until the crumbs are moist enough to hold together when pressed. Using your hands, press the mixture evenly into the bottom of your prepared pan. Set aside.
- For the filling, drain the tofu of any excess water and puree it in your food processor or blender until smooth. Add in the cream cheese and blend. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, lemon zest, ginger, and salt. Blend thoroughly to create a homogeneous mixture and measure out 1/4 cup into a small dish; set aside.
- Pour the majority of the filling into the pan, on top of your graham cracker crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.
- Take the remainder of the filling and whisk in the pomegranate syrup and coconut charcoal. Transfer to a piping bag or small squeeze bottle. Starting in the center, draw the mixture out in a tight, even spiral until you reach the edge of the pan. Using a toothpick or skewer, draw lines out from the center to create the spiderweb effect. Wipe off the utensil after drawing each line to keep them from smudging.
- Bake for 35 - 40 minutes, until the sides begin to pull away from the pan and the center still appears somewhat wobbly when tapped; it will become firmer as it cools.
- Let the cake cool completely before moving it into the refrigerator. Chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.
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Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 67mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
The internet brain rot compels me to reply:
“average person eats 3 spiders a year” factoid actually just statistical error. average person eats 0 spiders per year. Spiders Georg, who lives in cave & eats over 10,000 each day, is an outlier and should not have been counted
:-) Remind me not to sleep with my mouth open Hannah… Now those spiders of yours, I wouldn’t mind eating :-) Have a lovely Weekend xx <3
That cheesecake looks amazing.I freeze a bit when I see a spider,but chocolate spiders would be ok🤣🕸
This is such a fun and creative take on a Halloween dessert! I love how you turned an unsettling fact into something whimsical and delicious. The combination of a rich lemon cheesecake with a hint of ginger sounds divine, especially with the addition of pomegranate to balance the flavors. And that edible spider web? Genius