Go Back

Spiderweb Cheesecake

This visually striking cheesecake features a creamy, tangy filling with a crunchy graham cracker crust, decorated with a web pattern made from black gel food coloring. The process involves blending ingredients smoothly, baking until just set, and carefully drawing the web design for an eye-catching presentation. The final texture is rich and velvety, with a crisp crust and a stunning, intricate web on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 6 hours 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs or digestive biscuits
  • 1/3 cup melted butter
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1-2 tubes black gel food coloring for web pattern

Equipment

  • Springform pan
  • Offset spatula
  • Toothpick or skewer
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 160°C (320°F). Place a springform pan on a baking sheet to catch any drips.
  2. Mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the springform pan, creating a firm crust. Bake for 10 minutes to set the crust, then set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until the mixture is smooth, fluffy, and free of lumps—about 3 minutes. You should see it turn lighter in color and creamy in texture.
  4. One at a time, add eggs to the mixture, beating gently after each addition until fully incorporated. Then add the sour cream and vanilla extract, mixing just until combined. The batter should be silky and smooth.
  5. Pour the filling over the cooled crust, smoothing the top with an offset spatula until even. Tap the pan gently on the counter to release any air bubbles.
  6. Bake the cheesecake for 50-60 minutes, until the edges are set but the center still jiggles slightly when gently shaken. The top may develop a few cracks; that’s okay.
  7. Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for about 1 hour. The center will firm up but remain slightly jiggly—this is perfect.
  8. Refrigerate the cheesecake for at least 4 hours or overnight. This helps it set completely and makes decorating easier.
  9. Once chilled, transfer the cheesecake to a serving plate. Fill a small piping bag or zip-top bag with black gel food coloring and cut a tiny tip. Draw concentric circles and radial lines to create a web pattern on the surface.
  10. Use a toothpick or skewer to gently drag from the center outward along the lines to enhance the web design, creating fine, web-like strands. Be patient and work slowly to keep the pattern crisp.
  11. Once the web pattern is complete, chill the cheesecake for a few more minutes to set the decoration, then slice and serve. Enjoy the creamy texture and striking look!

Notes

Chilling the cheesecake thoroughly helps achieve clean web lines. Be gentle when drawing the web pattern to prevent smudging. Using a water bath during baking can help prevent cracks.