The Girl In The Spider Web will be the second installment in the Millennium film series. It will be a soft-reboot to the first film, The Girl with the Dragon Tattoo. The film is about young computer hacker Lisbeth Salander and journalist Mikael Blomkvist, who find themselves caught in a web of spies, cybercriminals and corrupt government officials. All when they try to rescue and exact vengeance for battered women. Therefore this cake fits perfectly with this theme!
The movie is scheduled to be released in Sweden on October 26, 2018, and in the United States on November 9, 2018.
Vegetable oil, cooking spray
90 chocolate wafers, finely ground
40 gr plus 20 gr sugar
170 gr unsalted butter, melted
1 teaspoon coarse salt
115 gr bittersweet chocolate (preferably 61 percent)
120 ml heavy cream
960 gr cream cheese, softened
300 gr sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
360 ml heavy cream, cold
Candy Spiders, optional
How to bake make
1. Coat a 10-inch (25 cm) springform pan with cooking spray.
2. Mix the wafers, sugar, butter, and salt in a medium bowl.
3. Pat the mixture into the prepared pan, and press it firmly into the bottom and all the way up the sides.
4. Cover the pan with plastic foil and refrigerate until ready to fill.
1. Place the chocolate in a food processor.
2. Bring the cream to a simmer in a small saucepan, then pour it over the chocolate.
3. When the chocolate begins to melt, process in the processor until it is smooth.
4. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on the bottom and all the way up the sides of the crust.
5. Cover again, and refrigerate until ready to fill.
1. Beat the cream cheese with a mixer on medium speed until it is fluffy. This should take about 3 minutes.
2. Reduce the speed to low, and slowly add the sugar and salt.
3. Raise the speed to medium-high, and beat until it is very fluffy.
4. Then beat in the lemon juice.
5. Whisk the cream until medium-stiff peaks form.
6. Whisk 1/4 of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.
7. Pour the filling into the crust, and spread evenly.
8. Gently tap the bottom of the pan on the counter to release air bubbles.
9. Transfer the reserved ganache to a pastry bag.
10. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch (1 cm) apart.
11. Pull the tip of a paring knife in a gently curved line from the center of the spiral to the outer edge.
12. Wipe the knife clean, and repeat every inch or so to form a web.
13. Cover, and freeze for at least 1 hour or overnight.
14. Unmold the cheesecake, garnish with candy spiders if desired, and serve immediately.