Vanilla Bean Cheesecake With Biscoff Cookie Crust Recipes

CHEESECAKE WITH BISCOFF® CRUST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
• Bake in the preheated oven until firm, about 10 minutes. Let cool.
• Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
• Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
• Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
• Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
• Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
• Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
• Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
• Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

VANILLA BEAN CHEESECAKE WITH BISCOFF COOKIE CRUST

Steps:

• Preheat oven to 350 F.
• Line the bottom of a spring form pan with parchment paper (optional). Wrap the outside of the form with foil. (Even though I'm not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan).
• Place cookies in a food processor and process until fine crumbs form.
• In a bowl, combine cookie crumbs, melted butter and sugar. Spread in an even layer on the bottom of the spring form pan.
• Bake crust for 10 minutes, then let if cool at room temperature for 15 more minutes.
• Reduce oven temperature to 300 F.
• In the bowl of a stand mixer, beat together cream cheese and sugar for 4 minutes, until fluffy. Scrape the sides and bottom of the bowl.
• Add eggs one at a time, mixing just to incorporate after each addition.
• Add Greek yogurt and seeds from vanilla bean. Beat until just combined.
• Pour mixture over the crust. (You can strain it, to ensure a smooth texture).
• Bake vanilla bean cheesecake for 60 - 65 minutes, until top is set and starting to very slightly turn golden.
• Open the oven door and let it cool inside for 30 minutes. Remove from the oven, cool at room temperature for 30 more minutes. Cover and refrigerate for 6 hours or overnight.
• When ready to serve, remove the ring from the springform. Top with berries. Slice and enjoy.

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
• To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
• To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
• When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.