Cranberry Cookie Butter Cheesecake
Ingredients: Biscoff cookies, sugar, salt, butter, cranberries · 240 min cook time · 450kcal · ~₩34,650
Ingredients
1sleeve Biscoff cookies, 20g sugar, 1꼬집 salt, 100g butter, 300g cranberries, 500ml heavy cream, 1개 orange, 450g cream cheese, 1cup cookie butter spread
Instructions
1. Pulse Biscoff cookies in a food processor until fine. Add a little sugar and salt, then pulse a few more times to incorporate before adding butter.
2. Pour the cookie crumbs into a 9-inch springform pan. Even out the crust on the bottom and press it up about halfway on the sides using a lowball glass or your hands. Compact it solidly.
3. Place the crust in the freezer for about an hour, or until you've prepared the cranberry sauce and cheesecake layers.
4. Combine cranberries and sugar in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 10 minutes until reduced. Stir occasionally to prevent scorching.
5. Strain the cranberry sauce through a fine-mesh strainer, pressing with a wooden spoon to extract all the liquid and leave behind the skins. Let it cool to room temperature.
6. Whip heavy cream to stiff peaks and set aside in the fridge.
7. Zest an orange and rub the zest into sugar until the mixture resembles wet sand. This helps release the oils and perfume the cream cheese.
8. Add room-temperature cream cheese to the orange-sugar mixture and beat until very smooth, ensuring no lumps. Add 1/2 teaspoon of salt (or half if using table salt).
9. Divide the cream cheese base in half. Add half of the cooled cranberry sauce to one portion and 1 cup of cookie butter spread to the other. Beat both mixtures until smooth, creamy, and cohesive.
10. Divide the whipped cream equally between the cranberry and cookie butter cheesecake mixtures. Gently fold in the whipped cream until just combined, starting with a whisk to incorporate some before folding to maintain airiness.
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