Preheat your oven to 160°C (320°F). Mix crushed digestive biscuits with melted butter until evenly combined, then press the mixture into the bottom of a 23cm (9-inch) springform pan to create an even crust. Bake for 10 minutes until lightly golden, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and fluffy, about 3 minutes. This creates a silky, creamy base for your cheesecake.
Add eggs one at a time, mixing gently after each addition, then stir in vanilla extract and lemon zest. Be careful not to overmix; you want a smooth, even batter with no lumps.
Pour the filling over the cooled crust, spreading it evenly with a spatula. Place the pan in the oven and bake for 45-50 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to prevent cracks. Then, transfer the cheesecake to a wire rack and allow it to cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set fully. This helps it firm up and makes decorating easier.
Spread the chilled sour cream or whipped cream evenly over the top of the cheesecake, creating a smooth surface for your web pattern.
Using a toothpick or skewer, draw concentric circles on the cream surface to form the web pattern. Then, drag a line from the center outward through the circles to complete the web design. Take your time to make it look neat and intricate.
Serve the cheesecake chilled, showcasing its creamy texture and striking web decoration. Cut into slices and enjoy the delightful combination of tangy, sweet, and crisp flavors with a beautiful presentation.
