Ingredients
Crust
- 248 grams Biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter (melted)
Cheesecake Filling
- 681 grams cream cheese (softened)
- 200 grams granulated sugar
- 170 grams sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon (juice only)
- 5 grams cornstarch
- Water (a small amount for slurry)
Instructions
- Prepare the Biscoff Crust: Preheat the oven to 350F (180C). Grease and line an 8-inch pan with baking spray and parchment paper. Place the Biscoff cookies in a food processor and grind until finely crushed. Add sugar and melted butter, pulsing to combine evenly. Press the crumb mixture evenly into the prepared pan, including up the edges. Bake the crust for 5-10 minutes while preparing the filling.
- Prepare the Cheesecake Filling: Ensure cream cheese and eggs are softened to room temperature by placing them in a warm water bath if needed; microwave sour cream briefly to warm. Place cream cheese in the stand mixer bowl with paddle attachment on low speed, gradually stream in sugar. Mix 1-2 minutes until smooth with no lumps, scraping bowl sides as needed. Add sour cream, vanilla, and salt; mix on low until combined. Add eggs one at a time, mixing gently after each addition without incorporating air. Scrape bowl edges thoroughly to ensure a uniform batter.
- Bake the Cheesecake: Lower oven temperature to 300F (148C) conventional. Fold batter gently before pouring it over the baked crust. Place cheesecake on the bottom oven rack and place a pan of hot water next to it to create a moist baking environment. Bake for about 60 minutes until edges are set but center jiggles slightly. Turn off oven; slightly open oven door and run a knife around cheesecake edges to release from pan and prevent cracking. Return cheesecake to the oven with door ajar for 20 minutes. Remove and cool to room temperature.
- Chill the Cheesecake: Refrigerate for at least 4-6 hours to set fully.
- Make the Cherry Topping: Pit the cherries leaving them whole or halved if no pitter is available. Combine cherries with sugar and lemon juice in a small pot. Cook over medium-low heat for about five minutes until cherries soften. Mix cornstarch with a small amount of water to form a slurry, add to the cherries, and cook while stirring continuously until sauce thickens (a few minutes). Remove from heat, stir briefly, and transfer to a heatproof container. Let cool completely to room temperature.
- Assemble and Serve: Spread the cooled cherry topping evenly over the chilled cheesecake. Keep refrigerated until ready to serve.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth cheesecake batter without lumps.
- Using a water bath during baking helps prevent cracking and ensures a silky texture.
- If a cherry pitter is unavailable, cherries can be halved and pitted manually.
- Allow the cherry topping to cool completely before spreading to avoid melting the cheesecake surface.
- Refrigerate the cheesecake for at least 4-6 hours, preferably overnight, for best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
