Cheesecake recipes generally call for Graham crackers for the crust, but I find Biscoff cookies much more interesting and flavorful. If you prefer, you can use Graham crackers – but I do recommend trying the Biscoff.
1 1/2 cups (150 grams) Biscoff cookie crumbs (crushed)
6 tablespoons (85 grams) unsalted butter, melted
One 8-ounce (227 grams) full-fat cream cheese, at room temperature
1/4 cup (50 grams) organic cane sugar
1 vanilla bean
1 cup (240 ml) heavy whipping cream
In a large bowl, mix together the Biscoff cookie crumbs and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and scrape in the seeds from the vanilla bean.
In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for several hours, or even overnight.
Serve with raspberry sauce.
Recipe adapted from joyofbaking.com
1 6 oz. container fresh raspberries
Scant 1 tablespoon organic cane sugar
1/2 teaspoon cornstarch
3 teaspoons water
Place raspberries in a small pot and mash with the back of a wooden spoon and add sugar. In a small bowl, mix cornstarch with water to make a slurry.
Heat raspberry and sugar over medium heat until it starts to boil. Add cornstarch slurry and continue to cook until thickened. Transfer sauce in a small bowl and refrigerate.