Ingredients
Scale
For the crust
- 2.5 oz. (70g) biscoff cookies (or shortbread cookies)
- 1 1/3 cup (175g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/2 cup (120g) butter
- 1 egg
- 1 tbsp. cold water
For the filling
- 4 eggs
- 10.6 oz. (300g) cream cheese
- 1 cup (240ml) heavy cream
- 1/2 cup (90g) sugar
- 1 tsp. vanilla extract
For the sugar topping
- 1/2 cup (90g) sugar
Instructions
- Grease a round 10 inch (26cm) baking tin with loose bottom (springform or tart tin) and dust with flour. Set aside.
- Add the cookies to a freezer bag and crush them into fine crumbles with a rolling pin. Add the crumbles to a large bowl together with the flour and brown sugar. Mix until well combined. Add the butter in small pieces, the egg and water and knead until you get a nice smooth dough. Wrap in plastic foil and let rest in the fridge for 30 minutes.
- Preheat the oven to 350˚F (175°C). Roll out the dough on a floured surface – slighly larger than the baking tin. Transfer into the tin and press to the bottom and sides – remove overlapping dough. Place in the fridge until you need it again.
- For the filling separate two of the eggs and beat the egg whites on high speed until stiff peaks form. Set aside. In a second large bowl mix cream cheese, heavy cream, egg yolks, eggs, sugar and vanilla extract until well combined. Gently fold in the egg whites. Fill the batter into the prepared tin and bake in the oven for about 40 minutes – the surface should have turned slighly golden in color. Turn off the oven and let sit for another 10 minutes with the oven door open. Transfer to a wire rack and let cool down completely. Place in the fridge and cool for at least 3 hours (or overnight).
- For the sugar crust sprinkle half of the sugar on top of the cheesecake and caramelize with a (propane gas) torch. Let cool slighly and sprinkle with the remaining sugar and caramelize again.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10