Vanilla Bean Cheesecake With Biscoff Cookie Crust Recipe
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.
- 1 1/2 CUPS BISCOFF COOKIE CRUMBS
- 6 TBSP MELTED BUTTER
- 2 TBSP SUGAR (YOU CAN USE UP TO 1/4 CUP SUGAR FOR THE CRUST, BUT I PERSONALLY DON'T USE MORE THAN 2 TBSP, SINCE THE COOKIES ARE SWEET)
- 4 8 oz packages cream cheese at room temperature
- 3/4 cup sugar
- 4 large eggs at room temperature
- 1 cup Greek yogurt at room temperature
- 1 vanilla bean
- berries , fresh fruit or jam of your choice
- Preheat oven to 350 F.
- Line the bottom of a spring form pan with parchment paper (optional). Wrap the outside of the form with foil. (Even though I'm not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan).
- Place cookies in a food processor and process until fine crumbs form.
- In a bowl, combine cookie crumbs, melted butter and sugar. Spread in an even layer on the bottom of the spring form pan.
- Bake crust for 10 minutes, then let if cool at room temperature for 15 more minutes.
- Reduce oven temperature to 300 F.
- In the bowl of a stand mixer, beat together cream cheese and sugar for 4 minutes, until fluffy. Scrape the sides and bottom of the bowl.
- Add eggs one at a time, mixing just to incorporate after each addition.
- Add Greek yogurt and seeds from vanilla bean. Beat until just combined.
- Pour mixture over the crust. (You can strain it, to ensure a smooth texture).
- Bake vanilla bean cheesecake for 60 - 65 minutes, until top is set and starting to very slightly turn golden.
- Open the oven door and let it cool inside for 30 minutes. Remove from the oven, cool at room temperature for 30 more minutes. Cover and refrigerate for 6 hours or overnight.
- When ready to serve, remove the ring from the springform. Top with berries. Slice and enjoy.
All ingredients for the cheesecake batter should be at room temperature. Take them out of the fridge 30-60 minutes, before you use them.
If you are looking for a simple, but impressive dessert to try this summer, this Vanilla Bean Cheesecake With Bischoff Cookie Crust Recipe.