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
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.
Notes
- Prep Time: 120min
- Cook Time: 60min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg