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Spiderweb Cheesecake

This cheesecake features a rich, velvety filling nestled on a buttery biscuit crust, topped with an intricate white chocolate web pattern. The web is carefully crafted to add visual intrigue, while the silky filling offers a smooth, creamy texture. The final presentation is as stunning as it is delicious, perfect for special occasions or holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g digestive biscuits or graham crackers
  • 100 g unsalted butter melted
  • 600 g cream cheese softened
  • 150 g granulated sugar
  • 3 large eggs at room temperature
  • 100 g white chocolate melted for web pattern
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional, brightens flavor

Equipment

  • 20cm springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Parchment paper
  • Toothpick or skewer
  • Oven thermometer

Method
 

  1. Preheat your oven to 160°C (320°F).
  2. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  3. Mix the biscuit crumbs with melted butter until evenly coated and the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the base of a 20cm springform pan, smoothing it out with the back of a spoon or a flat spatula.
  5. Bake the crust for 10 minutes until lightly golden, then set aside to cool.
  6. In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth, creamy, and fluffy—about 3-4 minutes.
  7. Add eggs one at a time, mixing slowly after each addition to keep the filling smooth and prevent cracks.
  8. Stir in vanilla extract and lemon zest, if using, to brighten the flavor of the filling.
  9. Pour the filling over the cooled crust, smoothing the top with a spatula.
  10. Bake the cheesecake for 55-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  11. Remove the cheesecake from the oven and let it cool in the pan with the door slightly open for 1 hour to prevent cracking.
  12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to ensure it’s fully set.
  13. Prepare your melted white chocolate and let it cool slightly until it’s warm but not hot.
  14. Spread a thin layer of melted white chocolate over the top of the chilled cheesecake, then allow it to set for a few minutes.
  15. Using a toothpick or skewer, draw concentric circles and radial lines over the chocolate surface to create a web pattern, starting from the center and working outward.
  16. Once the web pattern is complete and the chocolate is set, slice the cheesecake carefully and enjoy the stunning, creamy dessert with a beautiful chocolate web.

Notes

Ensure the melted chocolate is cooled enough so it doesn't melt into the filling when creating the web pattern. For a more striking contrast, use dark chocolate for the web.