CookDiaries

The easiest New York cheesecake you will ever make. You get that signature dense texture without the hassle of a water bath. Paired with a quick Biscoff crust, this foolproof dessert bakes beautifully every time. Just make sure to chill it completely before slicing!

Prep Time:5minutes mins
Cook Time:55minutes mins
Servings:8

Ingredients

For the Biscuit Crust

• ▢2 cups biscoff cookies biscuits (measured after crushing, about 25 cookies)
• ▢1/4 cup butter melted

For the Cheesecake Filling

• ▢2 1/4 cups cream cheese softened
• ▢1 1/4 g sour cream
• ▢1 cup sugar
• ▢3 eggs
• ▢1 1/2 tsp vanilla extract
• ▢2 tbsp plain all-purpose flour

Topping

• ▢Biscoff smooth spread

Instructions 

For the Cheesecake Filling:

• In a large mixing bowl, add the softened cream cheese, sour cream, sugar, and vanilla. Stir well until smooth and fully combined.
• Add the eggs and mix well again.

After adding the eggs, use the lowest speed to have better control of the batter texture.

• Add the flour and mix one last time until incorporated.

For the Biscuit Crust:

• In a blender, add the Biscoff biscuits (cookies) and blend until they resemble sand.
• Mix the blended biscuits with melted butter.
• In an 8-inch round mold, add the biscuit mixture and press it down to create a flat, even layer. Bake in a preheated oven at 170°C (338°F) for about 10 minutes.

20 cm in diameter

For Baking and Assembly:

• Remove the crust from the oven, pour the cheesecake mixture over it, and put it back in the oven to bake for 45 to 50 minutes at 170°C (338°F).
• Remove from the oven, let it cool down a bit at room temperature, and then reserve it in the fridge for at least 2 hours before demolding and cutting.
• Drizzle some Biscoff spread on each slice.

You can use any type of biscuit and any spread

Notes

Storage & Make Ahead

This cheesecake is the BEST make-ahead dessert because it literally needs plenty of time to set up properly. I actually prefer making it the day before I plan to serve it, which takes away all the stress of baking on the day of a dinner or party.

• Fridge storage: Keep any leftovers in an airtight container or wrap the mold tightly in plastic wrap. It stays fresh in the fridge for up to 5 days.
• Freezer storage: Cheesecakes freeze incredibly well. Wrap the whole cake or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil. You can keep it in the freezer for up to 2 months. When you want a slice, just leave it to thaw overnight in the fridge.

When you wrap your cheesecake to store it in the fridge, lay a piece of paper towel flat across the top of the pan before covering it with plastic wrap. The paper towel catches any condensation, keeping the top of your cheesecake dry and stopping your biscuit crust from getting soggy over time.

Nutrition

Calories: 636kcal | Carbohydrates: 67g | Protein: 17g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 566mg | Potassium: 217mg | Fiber: 0.1g | Sugar: 51g | Vitamin A: 393IU | Vitamin C: 0.01mg | Calcium: 248mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.