This decadent cheesecake recipe will knock your socks off. It’s silky, rich and creamy. I’ve been told many many times that this is the best cheesecake in the world. And amazingly enough, the original recipe came to me by happenstance.
- 1 1/2 cup Biscoff cookies (almost an 8.8 oz package) or vanilla wafers, crushed with a rolling pin or use a food processor like my Magimix
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- zest of 1 lime
- 1 1/2 lb cream cheese softened to room temperature – you must do this, read notes
- 1 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon vanilla
- 4 eggs, at room temperature
- dash of salt
- 2 cups sour cream
- 1/4 cups granulated sugar
- 1 Tablespoon vanilla
Serve it with a dollop of my Afternoon to Remember Lime Curd and fresh raspberries or blueberries.
- Preheat oven to 350°.
- In a medium bowl, combine Biscoff cookies (crumbs), melted butter, brown sugar and lime zest.
- Press crumb mixture into a 10 inch springform pan. (See notes about size). Use a glass to press the crumbs down. Allow the crumbs to come up the sides. Place pan in freezer for about 10 minutes or until ready to use.
- In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.
- Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well, you don’t want lumps.
- Carefully pour cheesecake batter into the springform pan. Bake for about 30-35 minutes -just until top looks set. Do not overbake. It will be jiggly.
- While cheesecake is baking, make the topping.
- Remove from oven and carefully drop the topping by spoonfuls around the edge. If you drop it in the middle, it will sink to the bottom. Do the sides then carefully spread the topping to the middle with the spatula.
- Allow to cool on a rack for about 30 minutes, then put the entire pan into the refrigerator overnight. DO NOT REMOVE SIDES. If you feel you need to cover it, lightly place a piece of foil on top but don’t tuck the edges in, otherwise condensation will form.
- The next day, remove the sides, cut and serve. I love to serve this cheesecake with my lime curd.
The cream cheese and eggs must be at room temperature -otherwise your batter and cheesecake will be lumpy. ( Of course it’s against the food and safety guidelines and they would have my head, but I actually let it sit out overnight- but I have a cool house.) It doesn’t work to “microwave,” the cream cheese to soften it, so don’t try it, just wait until it’s at at least room temperature before beating the cream cheese.
This cheesecake is made with a 10 inch springform pan. You can use a smaller pan and it will be a fuller and taller cheesecake. The reason I use a 10 inch pan is because it’s easier to cut it into smaller pieces when you’re watching your portion size. If you use a different size pan, you will need to adjust the bake time. Smaller pans make the cheesecake taller so you will probably need to add more time. 30-35 min is an estimate, your oven may take more or less time. All ovens are different.
If for some reason you feel it’s not set up enough even after it’s cooled, put it in the freezer for a bit to firm everything up.