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Spiderweb Lemon Cheesecake

This playful cheesecake features a creamy, tangy filling with a textured spiderweb swirl pattern on top. The crust is crunchy and buttery, providing a sturdy base, while lemon zest and juice add a lively brightness. The final appearance is a stunning, web-like design that combines visual fun with rich, smooth texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers or digestives crushed
  • 100 g Unsalted butter melted
  • 600 g Cream cheese softened
  • 150 g Granulated sugar
  • 3 large Eggs room temperature
  • 2 tsp Lemon zest
  • 1/4 cup Lemon juice
  • 200 g Sour cream or heavy cream for richness

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Toothpick or skewer
  • Cooling rack

Method
 

  1. Preheat your oven to 160°C (320°F). Mix the crushed graham crackers with melted butter until well combined, then press the mixture evenly into the bottom of a 20cm (8-inch) springform pan. Bake the crust for 10 minutes until fragrant and golden, then set aside to cool.
  2. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy, about 3-4 minutes. This creates a silky base for your cheesecake filling.
  3. Add the eggs one at a time, mixing gently after each addition to incorporate fully without overmixing. You should have a fluffy, well-blended batter.
  4. Gently fold in lemon zest and lemon juice using a spatula or a spoon, just until evenly distributed. The mixture will smell bright and citrusy, with a smooth texture.
  5. Pour the lemon filling over the cooled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to settle the batter and remove any air bubbles.
  6. Use a toothpick or skewer to gently swirl patterns into the batter, creating a web-like spiderweb design on the surface. Be careful not to over-swirl, so the pattern remains distinct.
  7. Bake the cheesecake for 50-60 minutes, until the edges are set and slightly golden, but the center still jiggles gently when nudged. You’ll see a slight puff in the middle.
  8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to prevent cracks and help it cool gradually.
  9. Remove the cheesecake from the oven and cool completely on a cooling rack. Then, refrigerate for at least 4 hours or overnight to set fully.
  10. Before serving, optionally decorate the top with whipped cream or additional sour cream, and create more web-like patterns if desired. Slice carefully with a sharp knife for clean pieces.

Notes

For an extra tangy flavor, add a splash of lemon extract to the filling. Keep an eye on the cheesecake during baking to prevent cracks, and refrigerate thoroughly for neat slices.