Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F). Mix graham cracker crumbs with melted butter until evenly coated, then press this mixture firmly into the bottom of a 20cm (8-inch) springform pan to form a smooth crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy. This creates a silky filling base with a slight tang.
- Add eggs one at a time to the cream cheese mixture, beating just until each is incorporated. The mixture should be thick and smooth, with no streaks.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes until the edges are lightly golden and the center jiggles slightly when moved.
- While the cheesecake bakes, mix sour cream with powdered sugar and a splash of vanilla until well combined. This will be used for the web decoration.
- Once baked, turn off the oven and let the cheesecake cool in the pan for about 30 minutes, then transfer it to the refrigerator to chill for at least 4 hours or overnight. This helps it set and develop a smooth texture.
- Spread the sour cream mixture evenly over the chilled cheesecake, creating a smooth top surface. Use a spatula to get a clean, flat finish.
- Using a toothpick or skewer, starting from the center, draw lines outward to create a web pattern. Repeat from the center to the edges, forming concentric circles for the web design.
- Finish by gently dragging the toothpick from the center outward along the lines to enhance the web effect. The pattern should look delicate and symmetrical, adding an artistic touch to your cheesecake.
- Slice the cheesecake carefully with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled to enjoy the creamy texture and impressive design.
Notes
Ensure the web pattern is drawn when the topping is slightly set but still flexible to prevent smudging. Refrigerate thoroughly to help the web design firm up for clean slices.