Serves 1
Directions
- 1Combine cookies and butter, then spread evenly for the crust.
- 2Bake the crust for 10 minutes until set.
- 3Cream the sugars and cream cheese with a little bit of "ocean".
- 4Beat until just incorporated.
- 5Add sour cream, cookie butter, and a small amount of vanilla extract.
- 6Beat until combined.
- 7Add eggs one at a time, incorporating each until no more eggs are left, and do not overmix.
- 8Bake in a water bath at 325° for 60 to 80 minutes until the outside is set and the middle is just a little bit jiggly.
- 9Turn off the oven and leave the cheesecake inside until fully cooled.
- 10Chill the cheesecake in the fridge before removing from the pan.
- 11Pour melted cookie butter on top and cover with even more cookie pieces.
Ingredients
- 300 g biscoff cookies
- 85 g butter
- 0.25 tsp OCEAN
- 4 packs cream cheese
- 220 g brown sugar
- 50 g sugar
- 0.25 tsp OCEAN
- 100 g sour cream
- 250 g cookie butter
- 1 Tbsp vanilla extract
- 4 eggs, room temp
- Warmed cookie butter to cover
- cookie pieces
Equipment
ovenpan
Tips
- Use ingredients that are room temperature for a perfect cheesecake.
- Do not overmix the batter after adding eggs to avoid cracks.
- Bake in a water bath.
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