Cheesecake
A smooth, creamy classic cheesecake with a gently sweet base and a tender crumb crust. Simple, timeless, and intentionally balanced — this is a go-to cheesecake meant to be dressed up or enjoyed just as it is.
Ingredients
CRUST
- 180 g 1½ cups crushed graham crackers
- 38 g 3 tbsp granulated sugar
- 75 g ⅓ cup unsalted butter, melted
CHEESECAKE FILLING
- 680 g 24 oz cream cheese, room temperature
- 120 g ½ cup sour cream, room temperature
- 200 g 1 cup granulated sugar
- 3 large eggs room temperature
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 2 tsp vanilla extract
Instructions
Crust
- Preheat oven to 325°F (163°C).
- Crush Biscoff cookies or graham crackers using a food processor, rolling pin, or bottle — whatever works.
- In a bowl, mix crushed crackers, sugar, and melted butter until the mixture resembles damp sand.
- The mixture needs to hold together when pressed, not feel soggy.
- Press the mixture evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it.
- Bake crust for 10 minutes, then remove and let cool completely.
Cheesecake Filling
- In a separate bowl, lightly whisk the eggs with vanilla, and nutmeg. Set to the side.
- Adjust oven temperature to 350°F.
- In a large bowl, beat room-temperature cream cheese on low to medium speed for 1 minute, until smooth.
- Add sugar and salt. Mix for 1 minute, then scrape down the sides of the bowl.
- Add eggs one at a time, mixing until just combined on low to medium speed after each addition.
- Scrape down the sides after each egg.
- Add sour cream and mix just until incorporated. Approx 1 minute.
Water Bath (Recommended)
- Place a pan filled halfway with hot water on the bottom oven rack.
- This creates moisture in the oven and helps prevent cracking.
Bake
- Pour cheesecake batter into the cooled crust.
- Gently tap the pan on the counter to release excess air bubbles.
- Bake at 350°F for 15 minutes.
- Reduce oven temperature to 300°F and continue baking for 30–35 minutes.
- Do not overbake.
- Only open oven to check doneness. No exceptions.
- The cheesecake is ready when the edges are set and the center slightly jiggles when gently shaken.
Cooling (Very Important)
- Turn the oven off and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and let cool on the counter for 1–2 hours.
- Cover and refrigerate for at least 6 hours or overnight to fully set.
To Serve
- Remove cheesecake from the refrigerator and let sit at room temperature for 20–30 minutes before slicing.
- After testing your patience — enjoy.
