We had a couple for dinner last weekend and his birthday was the next day. His favorite desserts were anything made with lemon, so I made this lemon cheesecake. Perusing different recipes, I came across one that used a Biscoff cookie crust, instead of a graham cracker or a shortbread. The Biscoff cookies have a fine texture, and after baking, had a lovely caramelized flavor. I also used a sour cream mixture for the top of the cheesecake, just like my Mom use to do. What’s nice about the topping is it hides any imperfections in the cheesecake and gives the cheesecake an even richer, creamier flavor.
Makes: one 9 inch cheesecake- serving 6-8 people
5 ounces of Biscoff cookies (about 2/3 of the package) broken up
1/3 cup of sugar
5 tablespoons of unsalted butter, melted and cooled
1. Preheat oven to 350 degrees F. Butter a 9 inch, non-stick, spring form pan and then cut out a piece of parchment paper to cover the bottom of the spring form pan. This will make it a little easier to remove the cheesecake from the spring form. I forgot to add the parchment paper and regretted it later.
2. In a food processor, finely grind up the cookies. Add sugar and then slowly add the melted butter and until well blended.
3. Press the mixture into the bottom and on top of the parchment paper, slightly up the sides of the spring form pan. Bake in 350 degree F oven for 10 minutes. Remove and let cool to room temperature.
3- 8 oz packages of cream cheese- full fat please-at room temperature
4 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
2 lemons- zest and juice from both lemons. Half the zest will be added to the cream cheese filling and half to the sour cream topping. All the juice will be added to the cream cheese filling.
1- 16 oz carton of sour cream- full fat please
Zest from one lemon
1 tablespoon of sugar
Directions to make filling:
1. Preheat oven to 350 degrees F. In a bowl, place the cream cheese and beat with a stand mixer or hand held electric mixer, until fluffy. Add the eggs, one at a time, mixing well after each addition, scraping down bowl as needed. Add the sugar, combine well and scrap down sides of bowl.
2. Add 1/2 the lemon zest to the cheesecake batter. Add all the lemon juice and extracts, mix well. Pour the batter into the cooled crumb crust. Place pan on foil lined baking sheet and bake until the cheesecake is just set in the center, about 40 minutes. Don’t over bake or the cheesecake will be grainy in texture. Remove from the oven but leave oven on to bake the added topping.
3. Whisk together the sour cream, sugar and lemon zest. Pour mixture onto the top of the baked cheesecake and spread evenly on with an offset spatula if you have. Return the cake to the oven for 10 more minutes. Now remove and let cool to room temperature, wrap well and store in the refrigerator in the spring form pan, until ready to serve. For a topping, ahead of time, I mixed some fresh berries with a little sugar and lemon juice, so that the mixture has time to macerate or soften a little. I also served with whipped cream.
Make ahead tip: make the cheesecake the day before you serve it. It will set better and you get it out of the way.