Creamy Biscoff New York Cheesecake Recipe

This is my go-to cheesecake recipe. Every time there is a family or friend gathering, usually, I am requested to make this creamy, delicious Biscoff New York-style cheesecake.

I love this Biscoff cheesecake because it is super creamy, decadent, rich, simply delicious. This cheesecake recipe was tested many times and never disappointed me. This cheesecake always turns out great. The origins of this recipe are from a Hungarian site, I made a few alterations through the years.

Creamy new york cheesecake recipe with raspberry sauce — Biscoff Cheesecake with raspberry sauce

This creamy Biscoff cheesecake is not complicated, you only need a few ingredients. It takes a bit of time to bake but it is worth it.

Creamy cheesecake recipe

Happy baking/cooking! Jó étvágyat!

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Cheesecake FAQ

How to bake Cheesecake

You can make your cheesecake without a water bath but chances are it will alter the outcome. I don’t always bake it in a water bath, and it usually turns out delicious.

If you choose to bake it in a water bath don’t be intimidated.

Place a large piece of heavy-duty aluminum foil underneath the springform pan. You need to tear off a piece that’s large enough to completely cover the bottom and sides of the pan.

Press the foil up and around the edges of the pan. Repeat this process at least twice to ensure there are no gaps for the water to seep in. Place your springform pan inside your larger roasting pan.

Place both pans inside your preheated oven, on the middle rack. Then very carefully pour a few inches of hot water into the bath pan (the pan outside of the cheesecake pan). You only need about 5-6 cm (2 to 3 inches) of water. I like to stop pouring when the water is halfway up the side of the cheesecake pan. Essentially you want enough water that it won’t quickly evaporate during the baking process, but not so much that it’ll splash up or touch your cheesecake batter.

Gently push the cheesecake and water bath into the middle of the rack, close the oven, and bake as directed. This method helps the cheesecake not crack on top and also ensures the cheesecake will come out smooth and creamy.

How to store Cheesecake

It stays fresh in an airtight container, in the fridge for up to 4-5 days. If it lasts that long. 😀

Can you freeze Cheesecake?

Yes, you can freeze cheesecake. You can freeze it whole or in slices. I advise putting the cheesecake into a container and then putting it into the freezer.

How to thaw it: Remove it from the freezer and allow it to thaw completely in the refrigerator.

Thawing it in the fridge minimizes the condensation that will form and helps the cheesecake to keep its structural integrity and not get too soft.

Ingredients & Alterations

Biscoff crackers: You can use any other cracker you like, graham cracker, etc. I used Biscoff because they are my favorite.

Greek yogurt: You can use sour cream instead. I choose greek yogurt, to minimize the fat content.

Cream cheese: This time, I used regular cream cheese, but I also tried it with low-fat cream cheese. It worked as well but may alter the outcome. Once I switched half the amount of cream cheese to mascarpone. That worked as well, but I had to bake the cake longer, and again the texture and the outcome were a bit different.

Notes

I covered the cheesecake with aluminum foil for 40 minutes, removed it for the rest of 20 minutes because my oven tends to burn the top of the cakes.

Do not open the oven door, while baking. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 30 minutes to 1 hour.

Cheesecake Ingredients /10 servings/

For the crust:

1/2 cup (150 g) Biscoff crackers (or graham crackers)
3,5 tbsp. (50 g) butter

For the filling:

28 ounces or 4,5 cups (800 g) cream cheese
3/4 cup (200 g) greek yogurt or sour cream
1 cup & 2 tbsp (150 g) powdered sugar
vanilla extract
zest of a lemon
pinch of salt
5-6 tbsp. (40 g) cornstarch
4 eggs

Raspberry sauce:

2 cups of fresh or frozen raspberries
1/4 cup of sugar (if not sweet enough add more)
5 tbsp. water
1 tbsp. lemon juice
Vanilla extract, cinnamon
Pinch of salt
2 tbsp. cornstarch
2 tbsp. water

Fresh basil or mint for topping if you feel extra. 😉

How to make Creamy Cheesecake

Pulse the Biscoff crackers in a food processor or blender until finely ground. Or put them in a zip lock bag and crush them with a meat tenderizer or rolling pin.
Place parchment paper on the bottom of the springform pan (9 inch).
Mix Biscoff cracker crumbs, melted butter. Press mixture onto the bottom of one springform pan. Bake at 180 degrees C (356 F) for 10 min.
Mix (room temperature) cream cheese and greek yogurt until smooth. Add vanilla extract, lemon zest, and a pinch of salt.
Cream with powdered sugar until smooth.
Beat in eggs, then add the cornstarch, and mix until just mixed. (With a hand mixer or stand mixer.)
Grease or trace the outline of the cake pan onto parchment paper and cut it out. Pour the filling into the prepared crust. (Let the crust cool down before you pour the mixture in.)
Bake at 180 degrees C (356 degrees F) for 1 hour. I covered it with aluminum foil for 40 min, removed it for the rest of 20 min. My oven burns the top of the cakes.
I baked it in a water bath, not necessary but I prefer it. If you choose to bake it in a water bath, prepare the springform pan, so no water leaks into while baking.
Do not open the oven door, while baking. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 30 minutes to 1 hour.

Raspberry sauce

Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
Cook over medium heat stirring often until the mixture comes to a boil.
Allow it to cool slightly (so it won’t burn you) and then pour it through a fine-mesh strainer into another saucepan. Put back on medium heat.
In a small bowl mix the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce.
Remove the pan from the heat and stir in the vanilla, cinnamon, and salt.
Allow the sauce to cool and store in an airtight container in the refrigerator. It keeps fresh for up to 2 weeks in the fridge.