This is a good one! My wife was talking about getting some cheesecake the other day, so I thought I’d just make one. This recipe, based on one from Serious Eats, is super-easy and fairly quick to make.
I strongly recommend using the Biscoff cookies for the crust, because how could any pie crust be better than one made form Biscoff cookies and butter?
Make this and share it with friends. They’ll love it!
What you’ll need for the crust
- 8.75-oz. (250g) package of graham crackers or Biscoff cookies (Biscoff will be better)
- 2.5 oz. (70g or 5T) unsalted butter, melted
- Pinch of kosher salt, to taste
What you’ll need for the filling
- 16 oz. (two 8-oz. packages) unflavored full-fat cream cheese. Use a high-quality brand.
- 5.25 oz. (about 0.75 cups or 150g) sugar
- 4.5t fresh lemon juice
- 0.25t vanilla extract
- 0.125t (1/8t) Diamond Crystal kosher salt; for table salt, use about half as much, by volume
- 12 oz. heavy cream (about 1.5 cups)
What you’ll need for serving (optional)
- 12 ounces of fresh berries, washed and dried
What to do for the crust
Bash the cookies or graham crackers in sealable bag until they’re reduced to crumbs. I suppose you could use a food processor for this, too. Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, and spread into an even layer. When it’s fairly even, press the crumbs into the bottom of the pan with a flat-bottomed vessel, such as a drinking glass or measuring cup. Keep pressing until the crumbs are compressed in even layer across the bottom and sides of the pan. Refrigerate until needed.
What to do for the cheesecake filling
Combine the cream cheese, sugar, lemon juice, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a paste, then increase the speed to medium until the cheese mixture is soft and smooth.
Scrape bowl and beater with a flexible spatula, and switch to the whisk attachment. Pour in the cream and mix at a low speed to combine, then increase to high speed and whip the mixture until it can hold stiff peaks—3 to 5 minutes.
Here’s the best part: Scrape the whipped filling into the prepared crust and spread into an even layer, using the back of a spoon or a spatula to sculpt the filling into whatever design works best for you.
Carefully cover with plastic and refrigerate until the filling is firm and cold—maybe about 6 hours, depending on your fridge temp.
Top slices with optional fruit before serving.
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