Vanilla Bean Cheesecake With Biscoff Cookie Crust Recipe – sweet, smooth and irresistible dessert, perfect for any celebration.
You may know I’m a huge fan of cheesecake. I prefer baked cheesecake to no bake, but I can definitely have either one, if I’m craving dessert. My mom used to always make no bake cheesecake when we were kids, (she still does), that’s probably why I prefer the cooked one.
Making my own cheesecake at home is a must. While there are some good store bought cakes, I still like to make it myself, if I have time.
Another simple recipe. I used Biscoff cookies for the crust, instead of graham crackers. Biscoff cookies are European cookies, that have a nice caramelized flavor and crunchy texture. They are the perfect company for a cup of coffee, but so is this vanilla bean cheesecake.
The cheesecake is made with cream cheese, sugar, eggs, Greek yogurt and vanilla bean. I decided to use Greek yogurt instead of sour cream or heavy whipping cream to lighten it up and it worked great.
Top your cheesecake with your favorite fresh fruit, fruit sauce or jam.
Since berries are in season, I served mine with strawberries, blueberries and red currants.
It is always nice to open the fridge and look at something like beautiful vanilla bean cheesecake, knowing that there is a delicious dessert you can enjoy right away.
I like my cheesecake soft and fluffy. I do not bake it in a water bath. I only bake a 9 inch cheesecake for 60-65 minutes at 300 F.
If you are looking for a simple, but impressive dessert to try this summer, this Vanilla Bean Cheesecake With Bischoff Cookie Crust Recipe.
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