All the tips you need to make the perfect cheesecake at home every time. This classic New York-Style Cheesecake has a biscoff cookie crust and is even better than the one at your favorite restaurant!
2cupscookie crumbsI used biscoff cookies, 40 of them
6tablespoonsunsalted buttermelted and cooled
Cheesecake filling
3x 8oz cream cheeseat room temperature
1.25cupsgranulated white sugar250 grams
1cupsour cream230 grams, at room temperature
1tablespoonvanilla extract15 ml
4large eggsat room temperature
Strawberry sauce
1lbstrawberries
2tablespoonsgranulated white sugar
1.5teaspoonlemon juice
1tspcornstarch dissolved in 1/2 tbsp water
Instructions
Wrap the bottom and sides of your 9 inch springform pan with heavy duty and broad aluminium foil. Make at least 3 layers of foil all around so water doesn't seep in when you bake the cheesecake using the water bath. Spray the pan lightly with a non-stick spray. Set aside.
Pre-heat oven to 350 F degrees.
Place biscoff cookies into a food processor and pulse till they turn into fine crumbs. You may use graham crackers or any other cookie of choice for the crust.
Transfer the cookie crumbs to a large bowl. Add melted butter to it and mix till combined. The crumbs should feel like wet sand.
Now transfer the crumbs to the prepared springform pan.
Press the crumbs tightly into the bottom of the pan. Use the back of a measuring cup to press it really tight.
Bake the crust at 350 F degrees for 8 minutes. Once the crust has baked, take it out of the oven and reduce the temperature to 300 F degrees.
While the crust is in the oven, make the cheesecake filling. Transfer room temperature cream cheese to the steel bowl of your stand mixer.
Beat the cream cheese on medium speed for 1-2 minutes till smooth. You may also use your hand mixer here.
Add sugar, sour cream and mix till combined, around 30 seconds.
Add the vanilla extract and eggs. Mix till eggs are combined. Do not over-beat the mixture at this point. Your final cheesecake batter should be totally smooth, without any lumps.
Place the springform pan on a sheet pan and then pour the filling over the baked crust.
Now carefully pour few inches of hot water (around 2 inches at least) around the pan. Carefully lift the entire pan (the sheet pan with the springform pan) and transfer to a 300 F degrees oven.
Bake at 300 F degrees for 1 hour and 10 minutes. Once time is up, switch off the oven (without opening the door) and let the cheesecake sit in the oven for another 65 minutes, with door shut.
Take out the cheesecake from oven, let it sit in the pan for 15 more minutes at room temperature.
Remove the springform pan from the sheet pan and run a knife lightly around the edges.
Cover the cheesecake loosely with a cling sheet and refrigerate overnight or for a minimum of 6 hours.
If you are making the sauce, make in an hour before serving the cheesecake. To a pan, add sliced strawberries along with sugar and lemon juice on medium heat. Let the sugar dissolve and strawberries get soft. Mash some of the berries using a masher. Meanwhile dissolve cornstarch in water and add to the pan and let it all simmer for a minute or two. Remove pan from heat and chill the sauce for an 1 hour before using on the cheesecake.
Once the cheesecake has chilled, take it out of the refrigerator and let it sit for 20 minutes before slicing and serving. Top the slices with strawberry sauce and enjoy!