Cheesecake

Ingredients

Graham cracker crust

• 3/4 cups graham crackers (half pack of graham crackers)
• 3 Tbsp butter, melted

Biscoff crust

• 125 g package of biscoff
• 2 Tbsp butter, melted

Filling

• 2 packages cream cheese, room temp (Defrost Fish cycle: 0.3 pounds)
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 Tbsp lemon juice
• 1/4 tsp citric acid

Optional Flavors

• Chocolate Espresso Marbling:
  1. 3 ounces chocolate chips, melted
  2. 8 g finely ground coffee
• Mirror Glaze
  1. 200 g water
  2. 1 cup sugar
  3. 4 g gelatin
  4. To make, boil water and sugar into syrup and then add gelatin
• Raspberry Glaze
  1. 225 g raspberries
  2. 37 g sugar
  3. 1.5 tablespoons lemon juice
  4. 9 g gelatin OR 3 g agar
  5. To make, cook raspberry, sugar, and lemon juice until bubbling and then strain seeds. Add bloomed gelatin/agar, then cook for 5 minutes. Cool to 100 degrees F.

Instructions

Bake crust

1. Make crust by combining crushed graham crackers and melted butter
2. Press into greased pan
3. Bake at 325°F for 10 minutes

Make Filling

1. Use electric mixer and beat sugar, cream cheese, vanilla extract, lemon juice, and citric acid
2. Hand mix eggs in one at a time
3. Pour mixture into crust
4. (Optional) Add marbling by mixing melted coffee chocolate with 3/4 cup cheesecake batter
5. Bake 30-35 minutes at 325°F or 60 minutes at 250°F or until center reaches 145°F
6. (Optional) Add strawberries and/or mirror glaze/Raspberry Glaze
7. Refrigerate overnight

Notes

• Remember to alternate chocolate and plain when pouring it into the pan, and mix the chocolate into 3/4 cup (per batch) of batter.
• Used 8g of finely ground coffee.

Tips

Bake 35-40 minutes with water bath, turn off oven and let residual heat finish cooking

Substitutions

Adaptation

Revision History