Espresso Cheesecake with Biscoff Crust

Course: Dessert

Cuisine: European, North American

Keyword: cheesecake

Prep Time: 30

Cook Time: 1 10

Cooling Time: 8

Total Time: 9 40

Servings:

Calories: 263kcal

A boldly flavored, creamy espresso cheesecake is baked in a buttery, crisp crust made with Biscoff® cookies.

Begin a day ahead.

1 1/2 8-ounce packages (48 cookies or 370 grams) Biscoff® Cookies crushed to fine crumbs
1/3 cup (3/4 stick or 75 grams) unsalted butter melted

3 tablespoons (15 grams) instant espresso powder use less for a milder espresso flavor
1 1/2 tablespoons (22 milliliters) hot water use more less to dissolve the espresso
1 teaspoon (5 milliliters) vanilla extract
4 8 ounce bricks (1.8 kilograms) cream cheese at room temperature
1 1/4 cup (225 grams) granulated sugar
1/2 teaspoon (3 grams) kosher salt optional
4 large eggs at room temperature
2 tablespoons (23 grams) cornstarch

Use your hand or a rubber spatula to stir the melted butter and cookie crumbs together.
Grab a handful of the crumb mixture and squeeze it. If the crust holds together, press it into the cheesecake pan using a measuring cup or flat-bottomed glass.
Bake the cheesecake crust in a 350°F (180°C) oven for 10 minutes.
After 10 minutes, remove the cheesecake pan from the oven and allow it to cool to room temperature.
Once cool, wrap the bottom and sides of the pan in a double layer of aluminum foil.

Heat 5 cups (about 1 liter) of water in a saucepan over medium-high heat. This is for the water bath in which you'll bake the cheesecake.
Dissolve the instant espresso powder in 1 1/2 tablespoons of hot water.
Use a whisk or spoon to stir the espresso in until completely dissolved.
Set the espresso aside while you begin the rest of the batter.
Blend the cream cheese, sugar, and salt in a glass mixing bowl with an electric mixer on low speed.
Once the mixture is smooth, stop the mixer and use a rubber spatula to scrape down the sides of the bowl and the beaters.
Next, add the espresso mixture to the cheese and sugar mixture.
Blend the mixture in for 30 seconds to 1 minute on low speed.
Blend the eggs into the batter, on at a time, at low speed, stopping to scrape down the bowl and beaters after each egg is incorporated.
After the last egg is added, increase the mixing speed to medium and blend the mixture for 1 minute.
Stop the mixer and scrape down the bowl and beaters once more.
Add the cornstarch to the cheesecake batter.
Blend the cornstarch at low speed for 30-45 seconds.

Scrape the cheesecake batter into the prepared pan.
Set the cheesecake pan into another pan that's 12 inches or larger.
Pour the hot water you boiled earlier into the larger pan, shielding the cheesecake from splashes.
Carefully slide the larger pan into your 350°F (180°C) oven and bake the espresso cheesecake for 1 hour.
Turn the oven off and prop open its door using a wooden spoon. Allow the cheesecake to cool gradually in the vented oven for another hour.
Once the hour has elapsed, remove the larger pan from the oven. Remove the cheesecake pan from the water bath, peel off and discard the foil covering, and allow the cheesecake to cool to room temperature.
Once the pan reaches room temperature, cover it with plastic wrap and put it in the refrigerator to chill for at least 6 hours or overnight (recommended).

Add the heavy cream to a chilled bowl and beat at medium-high speed using the whisk attachment for 1 minute.
After a minute, sprinkle in the sugar and continue whipping it for 4-5 minutes or until the cream holds stiff peaks when the whisk is lifted from the bowl.
Fill a piping bag, fitted with a 1A tip, with the whipped cream.
If you don't have a piping bag, snip the corner off a freezer storage bag after filling it with the cream.
Pipe dollops of whipped cream around the border of the cheesecake.
Sprinkle a little ground cinnamon over the border to complete the "coffee" look.

Slice the espresso cheesecake into 10-12 slices and enjoy.
You can store this espresso cheesecake in the refrigerator up to 5 days after baking it.

Swaps and Substitutions:

Replace the Biscoff® cookies with crushed graham crackers, vanilla wafers, or crunchy oatmeal cookies.
You can replace the cornstarch with tapioca starch or all-purpose flour.
Instead of whipped cream, top this cheesecake with a drizzle of Cajeta, Caramel, or with Chocolate Ganache from this brownie recipe. You can also serve it plain.

Tips and Techniques:

If the cheesecake crust crumbles apart after you release your fist, add more melted butter, 1 tablespoon at a time, until it holds together. Add more Biscoff® crumbs if the mixture oozes butter between your fingers.
It may take more or less hot water depending on the brand of instant espresso you're using.
I recommend leaving the cream cheese out on the counter for at least 12 hours before mixing the batter.
Do not overmix the batter after adding the cornstarch, or the cheesecake will become gummy.

Storage Instructions:

Press a piece of wax or parchment paper against the cut cheesecake to prevent a gummy crust from forming on the exposed cheesecake.
Keep the cheesecake refrigerated to ensure it's at its best flavor-wise and for food safety.

Freezing Instructions:

Cool the cheesecake to room temperature. Place the pan in the refrigerator and chill for at least 6 hours.
Remove the cheesecake from the springform pan and set it on a freezer-safe plate or cake board. Wrap the cheesecake in two layers of plastic film and one layer of heavy-duty aluminum foil.
Freeze for up to 3 months.
Thaw the cheesecake in the fridge overnight, then garnish and serve.