Biscoff Citrus Cheesecake
My grandpa's New York cheesecake, reworked with a browned-butter Biscoff crust and citrus sugar.
Grandpa's family New York cheesecake.
9-inch springform
Ingredients
Crust
- 1 full package Biscoff cookies, crushed
- 7 tbsp butter, browned
- Pinch of salt
- No added sugar
Filling
- 3 lb cream cheese (six 8-oz packages), softened
- 1¼ cups sugar, all in the filling
- 3 eggs, lightly beaten
- 1½ tsp vanilla
- 3 heaping tbsp cornstarch
- 1¼ cups sour cream
- Zest of one Cara Cara orange
- Lemon zest, to taste
Steps
- Heat the oven to 350°F. Combine the cookie crumbs, browned butter and salt. Press into the base of the springform. Bake 6–8 minutes; cool.
- Increase the oven to 425°F. Rub the citrus zest into all 1¼ cups of sugar.
- Beat the softened cream cheese and citrus sugar with the paddle at medium speed until smooth and light. Add the beaten eggs, vanilla and cornstarch; mix until blended. Stir in the sour cream.
- Pour into the cooled crust. Bake at 425°F for 20 minutes, then at 200°F for 1 hour 15 minutes.
- Turn the oven off and leave the cheesecake inside for 1 hour. Crack the oven door with a wooden spoon and leave it inside 2 more hours.
- Remove, cover with a dish towel, and refrigerate, preferably overnight. Remove the springform sides and serve.
My notes
- Biscoff instead of graham crackers.
- Browned butter instead of melted butter.
- No sugar in the crust; the full 1¼ cups goes in the filling.
- Orange and lemon zest rubbed into the sugar.
- Keep his long, slow cooling schedule.