Ingredients
Scale
- 250g Biscoff cookies, crushed (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup Biscoff spread
- Pinch of salt
If you don’t have Biscoff cookies, graham crackers with a teaspoon of cinnamon can be a good substitute. For a lighter version, you can use reduced-fat cream cheese and sour cream without compromising too much on flavor.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes. This step reminds me of the afternoons I spent with Ouma, perfecting our cheesecake batter to the right consistency.
- Add the vanilla extract and mix until incorporated. Blend in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Gently fold in the sour cream and Biscoff spread until the mixture is smooth. A tiny pinch of salt will heighten the flavors, just like Mama Lou used to say, “A pinch of salt brings out the sweetness in life.”
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggly. Remember, a perfect cheesecake has a bit of a dance in the middle, as Mama Lou would say.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. This prevents cracking, a tip passed down from Mama Lou’s treasure trove of baking wisdom.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving. This is the perfect time to reminisce about family stories around the kitchen table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International