Serves 1
Directions
- 1Combine frozen mixed berries with sugar, lemon zest, and lemon juice.
- 2Cook the berry mixture on medium-high heat until the berries release all their juice.
- 3Turn the heat to medium-low and add a cornstarch slurry.
- 4Stir until the sauce is thick enough to leave clean streaks in the pan.
- 5Set the berry filling aside and let it cool.
- 6For the crust, combine Biscoff cookies and graham crackers and blend until fine crumbs are formed.
- 7Add melted butter to the crumbs and mix.
- 8Dump the crust mixture into a 9-inch springform pan, greased and lined with parchment paper.
- 9Build a wall around the sides of the pan with the crust and pack it down.
- 10Freeze the crust while making the cheesecake filling.
- 11For the filling, beat cream cheese on high.
- 12Add mascarpone cheese and mix until well combined.
- 13Add sour cream, powdered sugar, vanilla, a fresh squeeze of lemon juice, and a pinch of salt.
- 14Mix until smooth.
- 15Fold in whipped cream until the batter is thick and luscious.
- 16Spoon two-thirds of the cheesecake filling into the crust.
- 17Create a well in the center of the filling.
- 18Spoon the berry filling straight into the center well.
- 19Spoon the rest of the cheesecake filling over the berry filling.
- 20Smooth out the top.
- 21Cover with plastic wrap and chill overnight.
Ingredients
- 1.5 sleeves Biscoff cookies
- 9 graham cracker sheets
- 1 cup melted butter
- 3 cups mixed berries
- 0.66 cup sugar
- 0.5 large lemon lemon juice
- 1 tsp lemon zest
- 1.5 tbsp cornstarch
- 1.5 tbsp water
- 24 oz cream cheese
- 8 oz mascarpone cheese
- 0.5 cup sour cream
- 1.5 cups powdered sugar
- 1.5 cups heavy cream
- 0.5 cup powdered sugar
- 1 tsp vanilla
- 1 squeeze lemon juice
- 1 pinch salt
Equipment
9-inch springform panparchment papermixer
Tips
- Be sure to build a wall with the crust around the sides of the pan and pack it down.
- Chill the cheesecake overnight.
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