GOAT Biscoff Cheesecake | Recipeish | Gustus Vitae
Yield: 1 Large, delicious, souffléed cheesecake.
Time Estimate: 1 Hour, plus an overnight.
Storage Notes: Best if enjoyed within 3 days.
This is everything we want in a cheesecake - slightly puffy, dense but not at all gummy, crazy rich, and with a delicious, addictive come-back tang that comes from, you guessed it, goat cheese. This is our adaption from Stella Park's fantastic recipe in Bravetart - our tweaks lighten the filling and lean in hard on the Biscoff's, with a decadent crust and creamy cookie sauce. Make this one at your own risk, because we guarantee you'll be making it again.
- 2 Cups crushed Biscoff cookies
- 3 Tbs unsalted butter, plus a bit more for greasing the dish
- 1/2 Tsp California Sea Salt
- 4 8oz Cream cheese packs at room temp
- 1 Cup crumbled goat cheese
- 1 Cup cream
- 4 Whole tins Ice Cream Cake Cane Sugar
- 1/2 Tsp California Sea Salt
- 1 Lemon
- 6 Eggs
- 1/3 Cup Biscoff cookie butter
- 2 Tbs cream
- 1 Cup rough chopped Biscoff cookies
- Preheat oven to 450F, and place a baking tray below in case of any spills.
- Rub a knob of butter around the sides and bottom of 9" pie dish, like this handsome ceramic one from Emile Henry, and reserve.
- In a food processor, blitz together cookies, California Sea Salt, and butter, running a spatula down the sides occasionally.
- Once it's a uniform, smooth consistency, dump into the pie dish, pressing down firmly and evenly on the bottom, and up to just under 1" along the sides. Reserve in the fridge until needed.
- Juice lemon into a stand mixer, and drop in goat cheese, cream cheese, and California Sea Salt. Affix paddle attachment and mix on low until a rough ball forms, then increase to medium for a couple of minutes until the mixture is evenly combined and smooth.
- Pour cream into a medium sauce pot, and bring to just under simmer, and hold.
- Pause the mixer to pour in the four tins of Ice Cream Cake Cane Sugar, along along with all of the eggs.
- Mix on medium until the eggs are incorporated, then pour in hot cream, a bit a time, continuing on medium speed.
- Remove paddle, pour mixture into your pie dish, and pop in the oven for 20 minutes, rotating 180° halfway. The top should be well browned - but not burnt - in some areas.
- Turn off heat, and open up the oven door all the way to cool for 10 minutes.
- Set temperature to 250F, close door, and cook for a further 35-40 minutes, or until edges are firm and center just has a slight jiggle.
- Remove and allow to cool for an hour, then loosely cover with foil, and put in the fridge for an overnight.
- To make your sauce the next day, simply combine cookie butter and cream in a medium sauce pot on low, stirring once to temp to combine.
- Run a knife around the edges of the dish to loosen.
- To serve, cut small slices as needed, dipping your knife in warm water between slices to prevent sticking as you do.
- Top with cookie butter sauce and crumbled cookies, serve, and devour.