CathyBiscoff (Cookie Butter) CheesecakeDecember 10, 2016
Ingredients
For: 10 servings
- 2 lbs cream cheese 974g
- 1 1/2 cup granulated sugar 295
- 1 tbsp bread flour 8g
- 3/4 cup sour cream 163g
- 1 tsp vanilla extract 4g
- 1 pinch salt
- 5 whole eggs 280g
- 1 tbsp distilled vinegar 16g
- 1/2 jar biscoff cookie butter 200g
- 1 package minus 2 cookies biscoff cookies 230g
- 1 pinch salt
- 4 tbsp + 1tsp unsalted butter (melted) 60g
- Preparation:
- 45 min
- Cooking:
- 1 h 30 min
- Ready in:
- 2 h 15 min
Instructions
- Preheat oven to 350°F
- Starting with the crust, blend the biscoff cookies and salt into crumbs using a food processor.
- Add melted butter and mix
- Transfer crumbs to a 9" round pan and pat crust down until smooth and flat. I like to use the lid of my spray oil.
- Bake crust for 8 min, let cool.
- Turn oven down to 300°F
- Cream the cream cheese, sugar, and flour. Scrape bowl often to ensure there are no lumps.
- Add the sour cream, vanilla extract, and salt. Mix and scrape bowl.
- Add the eggs 2 at a time, scraping the bowl after each addition.
- Pour cheesecake batter into prepared 9" pan, reserving approx. 1/4c of batter.
- Melt cookie butter in microwave.
- Fold in the melted cookie butter into the remaining 1/4c of cheesecake batter.
- Pipe the biscoff cheesecake batter into the 9" pan. Swirl with a small knife.
- Bake at 300°F in a water bath until edges are set and center is still slightly jiggly. Approx. 1.5 hours.
- Let cool completely.
- Place the cake pan with the cheesecake still in it, on top of a burner set on low. Slowly rotate cake pan to heat the bottom evenly.
- Wrap a 10" cake board with plastic wrap.
- Place on top of the cooled cheesecake and flip over.
- Tap a couple of times to loosen the cheesecake.
- If it doesn't pop out, heat again using burner.
- Use a hot knife to cut, and wipe the knife after each cut.