GOURMET CHEESECAKE RECIPES RECIPES

Steps:

• Prepare cookie crust: Place butter and sugar in mixer bowl and mix till fluffy, about 3 minutes, scraping often. Add yolks and mix thoroughly. Add vanilla and salt, and then flour. Allow to mix till it forms a ball and then remove from bowl and place on floured surface. Roll into a circle and place bottom of 10" springform pan over dough and cut around it with a knife a little smaller (about 1/4") than the pan bottom. Transfer to cookie sheet covered with parchment and bake at 350° for 15-18 minutes or till JUST browned on edges. Cool completely.
• For Filling:.
• Place softened cream cheese in mixer bowl and mix till smooth--this takes patience, because it's a lot of cream cheese and you have to scrape and work with it to get it mushed together --
• Add sugar and flour and mix thoroughly. Add eggs one at a time mixing between each one, and then add sour cream and vanilla.
• Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. Pour filling on top of crust and smooth the top. Bake in a 350° oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center. Turn oven off and leave cake inside -- prop door open and allow cake to cool completely, then remove, cover with plastic wrap and refrigerate till serving time. Top with fresh fruit or canned pie filling, or fresh whipped cream.

Steps:

• Preheat oven to 350°.
• In a medium bowl, combine Biscoff cookies (crumbs), melted butter, brown sugar and lime zest.
• Press crumb mixture into a 10 inch springform pan. (See notes about size). Use a glass to press the crumbs down. Allow the crumbs to come up the sides. Place pan in freezer for about 10 minutes or until ready to use.
• In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.
• Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well, you don't want lumps.
• Carefully pour cheesecake batter into the springform pan.  Bake for about 30-35 minutes -just until top looks set. Do not overbake. It will be jiggly.
• While cheesecake is baking, make the topping.
• Remove from oven and carefully drop the topping by spoonfuls around the edge. If you drop it in the middle, it will sink to the bottom.  Do the sides then carefully spread the topping to the middle with the spatula.
• Allow to cool on a rack for about 30 minutes, then put the entire pan into the refrigerator overnight. DO NOT REMOVE SIDES.  If you feel you need to cover it, lightly place a piece of foil on top but don't tuck the edges in, otherwise condensation will form.  
• The next day, remove the sides, cut and serve. I love to serve this cheesecake with my lime curd.