Biscoff Cheesecake with Sumac is a show-stopping dessert that combines the rich, caramel-like flavor of Biscoff cookies with the tangy zest of sumac. This cheesecake offers a delightful balance of creamy and tart flavors that will impress your family and friends. Each bite is a perfect harmony of sweetness and acidity, making it an unforgettable treat for any occasion. Let’s dive into this mouthwatering recipe!

Why You’ll Love This Biscoff Cheesecake with Sumac

There are countless reasons to fall in love with this Biscoff cheesecake. First, the unique flavor combination of Biscoff cookies and sumac creates a surprise that tantalizes the taste buds. Second, the creamy texture makes each slice a delight to savor. Third, this Biscoff cheesecake dessert is perfect for gatherings, leaving guests wanting more. Fourth, it’s easy and fun to prepare, making it an ideal choice for home bakers. Fifth, the striking presentation of the sumac strawberries adds an elegant touch. Lastly, it’s a vegetarian-friendly dessert, making it suitable for various diets!

Ingredients for Biscoff Cheesecake with Sumac

Gather these items:

24 Biscoff Lotus cookies (crushed)
4 tablespoons Butter (melted)
1 tablespoon Sugar
1/4 teaspoon Salt
16 oz Cream cheese (softened)
2 large Eggs (room temperature)
2/3 cup Granulated sugar
1/4 teaspoon Salt
16 oz Small strawberries (hulled)
8 oz Medium strawberries (hulled)
1 tablespoon Cornstarch
1/2 cup Sugar
2 tablespoons Sumac

How to Make Biscoff Cheesecake with Sumac Step-by-Step

Step 1: Preheat the oven to 350°F (177°C) convection setting.
Step 2: Grind the Biscoff cookies in a food processor until finely crushed.
Step 3: Mix in the melted butter, sugar, and salt until well-blended.
Step 4: Coat the sides of an 8 or 9-inch cheesecake round with oil or butter. Press the mixture evenly into the bottom of the pan.
Step 5: Bake the crust on a rimmed baking sheet for 10 minutes.
Step 6: Whisk the softened cream cheese, eggs, sugar, and salt in a bowl until smooth and creamy.
Step 7: Pour the filling into the cooled crust, spreading it evenly.
Step 8: Bake for about 30 minutes, until slightly jiggly in the center. Allow to cool to room temperature, then chill for at least 3 hours.
Step 9: Remove the cheesecake from the pan and place it on a serving tray.
Step 10: Cut the tops off the small strawberries and arrange them cut-side-down on the cheesecake.
Step 11: Hull the medium strawberries and place them with cornstarch, sugar, and sumac in a saucepan. Blend until smooth.
Step 12: Simmer the puree over medium-high heat for 1-2 minutes until thickened. Strain through a fine mesh sieve.
Step 13: Rewarm the strained puree in the microwave until brushable.
Step 14: Brush the strawberries with the glaze, adding shine and flavor.

Pro Tips for the Best Biscoff Cheesecake with Sumac

Keep these in mind:

Ensure all ingredients are at room temperature for a smoother batter.
Don’t overmix the cheesecake filling to prevent cracks.
Use a water bath while baking to retain moisture and prevent cracking. This method aligns perfectly with the Baking method used in this recipe.

Best Ways to Serve Biscoff Cheesecake with Sumac

This cheesecake is best enjoyed chilled, showcasing its creamy texture and rich flavor. Serve it as is, or enhance the experience with whipped cream or a dollop of crème fraîche. Pair it with a cup of coffee or tea for a delightful afternoon treat. You can also incorporate a sumac cheesecake topping to accentuate the flavors further.

How to Store and Reheat Biscoff Cheesecake with Sumac

To store leftover cheesecake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. For meal prep, consider making the cheesecake a day in advance. Just ensure you allow it to cool completely before wrapping it to maintain its texture.

Frequently Asked Questions About Biscoff Cheesecake with Sumac

What is Biscoff cheesecake with sumac?

This dessert combines the unique flavors of Biscoff cookies with the tartness of sumac, creating a creamy cheesecake that stands out at any gathering.

Can I make Biscoff cheesecake with sumac ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just ensure to let it chill for at least 3 hours to achieve the best flavor and texture.

How do I avoid common mistakes with Biscoff cheesecake with sumac?

To avoid cracks, don’t overmix your filling. Also, using a water bath while baking helps maintain moisture, keeping your cheesecake smooth and creamy.

Variations of Biscoff Cheesecake with Sumac You Can Try

Experiment with different flavors by adding chocolate chips to the batter for a Biscoff cookie cheesecake with sumac. You could also create a no-bake version for a quicker dessert option. Alternatively, try adding a fruit puree swirl for a beautiful visual and flavor twist, enhancing the experience of this Biscoff and sumac dessert.

Biscoff Cheesecake with Sumac: 5 Star Dessert Recipe

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Author: David
Total Time: 240min
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This biscoff cheesecake with sumac strawberries offers a delightful balance of creamy and tart flavors that will impress your family and friends.

Ingredients

Scale

24 Biscoff Lotus cookies (crushed)
4 tablespoons Butter (melted)
1 tablespoon Sugar
1/4 teaspoon Salt
16 oz Cream cheese (softened)
2 large Eggs (room temperature)
2/3 cup Granulated sugar
1/4 teaspoon Salt
16 oz Small strawberries (hulled)
8 oz Medium strawberries (hulled)
1 tablespoon Cornstarch
1/2 cup Sugar
2 tablespoons Sumac

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Instructions

Preheat the oven to 350°F (177°C) convection setting.
Grind the Biscoff cookies in a food processor until finely crushed.
Mix in the melted butter, sugar, and salt until well-blended.
Coat the sides of an 8 or 9-inch cheesecake round with oil or butter. Press the mixture evenly into the bottom of the pan.
Bake the crust on a rimmed baking sheet for 10 minutes.
Whisk the softened cream cheese, eggs, sugar, and salt in a bowl until smooth and creamy.
Pour the filling into the cooled crust, spreading it evenly.
Bake for about 30 minutes, until slightly jiggly in the center. Allow to cool to room temperature, then chill for at least 3 hours.
Remove the cheesecake from the pan and place it on a serving tray.
Cut the tops off the small strawberries and arrange them cut-side-down on the cheesecake.
Hull the medium strawberries and place them with cornstarch, sugar, and sumac in a saucepan. Blend until smooth.
Simmer the puree over medium-high heat for 1-2 minutes until thickened. Strain through a fine mesh sieve.
Rewarm the strained puree in the microwave until brushable.
Brush the strawberries with the glaze, adding shine and flavor.