Cookie Butter Cheesecake

70 mins
Serves 1
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Directions

  1. 1Start with the crust using cookies and a little bit of that ocean, spread it out evenly.
  2. 2Start with the crust using cookies and a little bit of that ocean, spread it out evenly.
  3. 3Start with the crust using cookies and a little bit of that ocean, spread it out evenly.
  4. 4Bake the crust for 10 minutes until set.
  5. 5Bake the crust for 10 minutes until set.
  6. 6Bake the crust for 10 minutes until set.
  7. 7Cream the sugars and the cheese with a little bit of that ocean until just incorporated.
  8. 8Cream the sugars and the cheese with a little bit of that ocean until just incorporated.
  9. 9Cream the sugars and the cheese with a little bit of that ocean until just incorporated.
  10. 10Add in the sour cream, the cookie butter, and a small amount of vanilla extract.
  11. 11Add in the sour cream, the cookie butter, and a small amount of vanilla extract.
  12. 12Add in the sour cream, the cookie butter, and a small amount of vanilla extract.
  13. 13Beat until combined.
  14. 14Beat until combined.
  15. 15Beat until combined.
  16. 16Add the eggs one at a time, incorporating each until no eggs are left, and do not overmix.
  17. 17Add the eggs one at a time, incorporating each until no eggs are left, and do not overmix.
  18. 18Add the eggs one at a time, incorporating each until no eggs are left, and do not overmix.
  19. 19Bake the cheesecake 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.
  20. 20Bake the cheesecake 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.
  21. 21Bake the cheesecake 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.
  22. 22Turn off the oven and leave the cheesecake inside until fully cooled.
  23. 23Turn off the oven and leave the cheesecake inside until fully cooled.
  24. 24Turn off the oven and leave the cheesecake inside until fully cooled.
  25. 25Let it chill in the fridge before removing it from the pan.
  26. 26Let it chill in the fridge before removing it from the pan.
  27. 27Let it chill in the fridge before removing it from the pan.
  28. 28Pour some melted cookie butter on top.
  29. 29Pour some melted cookie butter on top.
  30. 30Pour some melted cookie butter on top.
  31. 31Cover with even more cookie pieces.
  32. 32Cover with even more cookie pieces.
  33. 33Cover with even more cookie pieces.

Ingredients

  • 300 g biscoff cookies
  • 300 g biscoff cookies
  • 300 g biscoff cookies
  • 85 g butter
  • 85 g butter
  • 85 g butter
  • 0.25 tsp OC
  • 0.25 tsp OC
  • 0.25 tsp OC
  • 4 packs cream cheese
  • 4 packs cream cheese
  • 4 packs cream cheese
  • 220 g brown sugar
  • 220 g brown sugar
  • 220 g brown sugar
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 100 g sour cream
  • 100 g sour cream
  • 100 g sour cream
  • 250 g cookie butter
  • 250 g cookie butter
  • 250 g cookie butter
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 4 eggs, room temp
  • 4 eggs, room temp
  • 4 eggs, room temp
  • warmed cookie butter to cover
  • warmed cookie butter to cover
  • warmed cookie butter to cover
  • cookie pieces
  • cookie pieces
  • cookie pieces

Equipment

ovenpan

Tips

  • Use room temperature ingredients for a perfect cheesecake every time.
  • Do not overmix the batter after adding eggs to avoid air bubbles and cracks.