Description
A rich and creamy vanilla cheesecake baked on a crispy biscoff cookie crust and topped with a luscious homemade sweet cherry pie topping. This cherry cheesecake combines the comforting flavors of tangy cream cheese and fresh cherries with the warm, spiced notes of biscoff cookies, making it a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 248 grams biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter (melted)
Cheesecake Filling
- 681 grams cream cheese (softened)
- 200 grams granulated sugar
- 170 grams sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon (zested and juiced)
- 5 grams cornstarch
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Crush the biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cookie crumbs with 25 grams of granulated sugar and the melted salted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Bake for 10 minutes, then remove and allow to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 200 grams of granulated sugar and continue beating until light and fluffy. Mix in the sour cream, pure vanilla extract, and fine sea salt until well combined. Add the eggs one at a time, beating gently after each addition just until incorporated to avoid overmixing.
- Bake the cheesecake: Pour the cream cheese filling over the cooled biscoff crust and spread evenly. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for about 60 minutes, or until the edges are set and the center still jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
- Prepare the cherry topping: While the cheesecake chills, pit and halve the fresh black cherries. In a saucepan, combine the cherries, 25 grams of granulated sugar, lemon zest, and lemon juice over medium heat. Cook until the cherries release their juices and the mixture begins to simmer. In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Slowly add the slurry to the simmering cherries, stirring constantly until the topping thickens, about 2-3 minutes. Remove from heat and allow to cool completely.
- Assemble and serve: Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving plate. Spoon the cooled cherry topping evenly over the cheesecake. Slice and serve chilled for a decadent dessert experience.
Notes
- This vanilla cheesecake recipe is baked on a biscoff cookie crust, adding a deep caramelized flavor and crunch.
- The cherry topping is homemade for the freshest taste and can be adjusted in sweetness or tartness by varying the sugar and lemon.
- You can easily adjust the recipe for different pan sizes; just be mindful of adjusting baking times accordingly.
- Using room temperature ingredients ensures a smooth and creamy cheesecake batter without lumps.
- Allow the cheesecake to cool gradually in the oven after baking to prevent cracking on the surface.
Nutrition
- Serving Size: 1 slice (approx. 110 grams)
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 475 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 57 mg
