Classic New York Cheesecake with Biscoff Crust
A dense, creamy New York cheesecake with a crunchy Biscoff crust, no water bath needed.
- Prep5 min
- Cook55 min
- Total3h
- DifficultyEasy
- Servings8
This cheesecake delivers the classic dense, velvety texture of a New York-style cheesecake with minimal fuss. The Biscoff crust adds a caramelized crunch that pairs perfectly with the rich, tangy filling.
Bake it until just set, then chill thoroughly for clean slices. A drizzle of Biscoff spread on top makes it extra special.
Ingredients
Servings
Crust
Filling
Topping
Converted amounts are rounded.
Method
- Preheat the oven to 338°F.
- For the crust: In a blender, pulse the Biscoff cookies until they become fine crumbs. Add the melted butter and mix until combined.
- Press the crust mixture firmly into the bottom of an 8-inch round mold. Bake for 10 minutes, then remove from the oven.
- For the filling: In a large bowl, beat the softened cream cheese with the sour cream, sugar, and vanilla until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then add the flour and mix until just incorporated.
- Pour the filling over the baked crust. Return to the oven and bake at 325°F for 45–50 minutes, until the edges are set but the center still jiggles slightly.
- Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 2 hours (or overnight) before unmolding and slicing.
- Drizzle each slice with Biscoff spread before serving.
💡 Tips
- Make sure the cream cheese is at room temperature to avoid lumps.
- Chill the cheesecake overnight for the best texture and cleanest slices.
- Use a sharp knife dipped in hot water for neat cuts.
Inspired by a recipe from Cafe Delites