Strawberry Biscoff Cheesecake

Ingredients

  

For the Crust

• 30 Biscoff cookies
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted

For the Cheesecake

• 16 ounces cream cheese
• 1/2 cup (100 g) granulated sugar
• juice of half a lemon
• 1 cup (240 g) heavy whipping cream

For the Strawberry Compote

• 1 pound fresh strawberries, chopped
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (118 g) water
• 2 tablespoons (18 g) cornstarch, sifted
• juice of half a lemon

Instructions

 

For the Crust

• In na food processor or blender, combine the cookies and the sugar. Pulse until the cookies become a fine crumb.
• Add the melted butter and pulse until the mixture resembles wet sand.
• Evenly and firmly press the crust into a springform pan or an 8-inch by 8-inch square pan. Refrigerate while you make other elements.

For the Cheesecake

• In a medium size mixing bowl, beat the cream cheese, sugar, and lemon juice until smooth – about 2 minutes. Set aside. 
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold the heavy whipping cream into the cream cheese mixture.
• Spread the cheesecake filling over the crust with a spoon or an offset icing spatula. Cover and refrigerate until you're ready to add the strawberry compote.

For the Compote

• This one is best made ahead of time so it can cool before adding to the cheesecake.
• Combine all of the ingredients in a medium saucepan over medium heat. Bring the mixture to a soft boil and cook for 5 minutes, stirring occassionally. It should coat your spoon well.
• Refrigerate until no longer warm. Spread evenly on top of the cheesecake.
• Refrigerate the dessert until ready to serve.