my favorite brownie recipe with chocolate chips and biscoff cookies mixed in, then a layer of biscoff cheesecake batter, then dollops of biscoff and more chips and cookies to top!!

next time i will have to add significantly more biscoff though because the flavor wasn’t really as strong as i would’ve wanted (but maybe it was hidden/competing with the intense chocolate flavor??) 🤔 still happy with how it turned out and snuck myself two pieces before giving to my sister (i promised i’d bake her something) 😋

Crust:

1.5 packs of graham crackers

1 stick of melted butter

3 tbsp sugar

Mix and bake at 350° for 13-15 minutes.

Cool as you prepare the cheesecake

Cheesecake:

4 packages of softened cream cheese

2 c sugar

3 tbsp flour

1 packages of strawberries cut and processed to mush (drain excess liquid)

2 tsp vanilla

Lemon zest

2 tsp lemon juice

6 eggs at room temperature

Mix on low until smooth the cream cheese, sugar, flour, strawberries. Mix in vanilla, lemon juice and zest. Add in the eggs one at a time.

Place in the crust.

Crumble:

3/4 brown sugar

3/4 flour

3/4 oatmeal

Package strawberries cut into fourth

2 tsp vanilla

2 tsp water

Pinch of salt

Mix together and then put on top Cheesecake. Bake at 325° for 1 hour and 45 minutes. In water bath. Leave in oven for a hour. Then on rack rest for another hour. Refrigerator for 6 hours to overnight.

I added plums to the base and 2 tsp of cherry blossom powder

# Japanese Cheesecake

### Ingredients

* 8 ounces (227 g) cream cheese

* 4 tablespoons (57 g) unsalted butter

* ⅓ cup (76 g) whole milk

* 6 large eggs, separated

* about 213 g egg whites

* about 128 g egg yolks

* ½ cup (60 g) cake flour

* ¼ cup (28 g) cornstarch

* ½ teaspoon (2 g) fine sea salt

* Zest and juice of 1 lemon

* ¼ teaspoon (1 g) cream of tartar

* 1 cup (198 g) granulated sugar

* Vanilla extract 1 tsp

* Powdered sugar and/or whipped cream, for finishing

### Directions

**1. Prepare the pan and oven**

Preheat the oven to **325°F**.

Lightly grease a **9-inch springform pan** and line the sides and base with parchment paper. **Do not grease the parchment paper.**

Place the springform pan inside a deep casserole dish or other large pan, since the cheesecake will bake in a water bath. Put a pot or kettle of water on to boil and keep it warm.

**2. Make the cream cheese mixture**

Bring a pot of water to a simmer over medium heat.

Place the cream cheese, butter, and milk in a medium heatproof bowl and place the bowl over the simmering water.

**3. Melt and combine**

Heat, stirring constantly, until the butter and cream cheese are completely melted and smooth.

Remove from the heat and stir in the vanilla extract.

**4. Add the egg yolks and dry ingredients**

Add the egg yolks and whisk well to combine.

Sift the cake flour, cornstarch, and salt over the bowl and gently fold to combine.

Stir in the lemon zest and lemon juice.

**5. Make the meringue**

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.

Whip on medium speed until the whites just become white. Gradually stream in the sugar, then continue whipping on high speed until **stiff peaks** form.

**6. Temper the batter**

Add about **¼ of the egg whites** to the cream cheese mixture.

It's okay to mix this portion in somewhat vigorously because it helps "temper" the base and makes it easier to incorporate the remaining meringue.

**7. Fold in the remaining meringue**

Add the remaining meringue in **2–3 additions**, folding gently until just combined.

**8. Fill the pan**

Gently transfer the batter to the prepared springform pan and spread it into an even layer.

**9. Prepare the water bath**

Transfer the pan to the oven.

Carefully pour the hot water into the surrounding casserole dish, ideally bringing the water about **½ way up the side of the springform pan**.

**10. Bake**

Bake for **1 hour to 1 hour 15 minutes**.

The cheesecake should be very puffy, with a lightly golden surface.

**11. Cool**

Remove the cheesecake from the oven and remove the cake from the water bath.

Let it cool completely before unmolding and peeling away the parchment paper.

**12. Serve**

Garnish with **powdered sugar and/or whipped cream** and serve

Basque Cheesecake at my favourite cafe with a side of hot choc 😋

I made a homemade cheese cake, I hope it fits the sub.

I just love Biscoff biscuits, made this No bake Biscoff cheesecake bars from TaffeyBakery.com

300 grams sugar

4 packages cream cheese

3/4 cup milk

4 eggs

240 grams sour cream

Bring all ingredients to room temp & fold eggs in by hand one at a time

I bake mine in a glass casserole dish with no water bath.

basically i’m wondering if strawberries can actually be incorporated into cheesecakes because every single time i search “strawberry cheesecake” its just a normal cheesecake with strawberry sauce/syrup on top? i’m wanting to make a strawberry lemonade cheesecake (using this recipe) by replacing the raspberries but i was just curious if its even possible. sorry for the rambling

edit: thank you all for your advice! i will be cooking the strawberries down a bit and adding freeze dried strawberries for extra flavor :)

Starting japanese cheesecake business, need advice

Hi, I have a question regarding the efficiency of my setup and whether it can work commercially. I have two 26x18x3 aluminum pans and 24 cheesecake molds (3x2) that can fit within each one. I am limited to using a vulcan vc4 convection oven (which has a low fan speed setting). My setup would be two water baths with molds in them on 2 different racks in the same oven. Any way this can work for such delicate cakes? I want to produce 48 at a time

I heard you guys might appreciate this one!

No Bake Cheesecake: Named after the former first lady and wife of FDR, The Eleanor Room (TER) opened its doors relatively recently in 2024. It’s located just south of Milwaukee in the elegant Historic Downtown Center of Greendale, WI. Today’s post features my dessert, which is actually not an item on the menu. Our server offered this as we were celebrating my birthday, and it was exquisite. I had pretty low expectations when he mentioned it, but the presentation ended up shocking me with how immaculate it looked. A three-tiered cheesecake containing chocolate cookie pieces surrounded by dollops of whipped cream and as a finishing touch, even a candle. The coolness of the dessert on my tongue along with the creamy texture was ice-cream-like. Honestly, probably the best birthday "freebie" I've had at a sit-down restaurant. Usually, it's a mundane scoop of vanilla ice cream. Doughboy approved 😋

Doughboy_Food_Reviews

truly outdid myself 😮‍💨

I'm making a cheesecake for my friend's birthday,on the day we're going to be traveling to a neighbouring city to do the activity for his birthday, after which we'll cut the cake. I will be making it the day before, and I have a cooler to transport it in but I have a question. Do I freeze it overnight and let it defrost in the cooler? Do I throw it in for an hour or two? Will it melt on the way there even with the cooler!? Legitimately terrifying, I just want everything to go okay, please help gang 🙏

I am looking for a recipe for this luscious cheesecake by Taste of Home ( probably from the 90's). It had an oreo crumb crust and a cranberry glaze on top. It might have been mocha or maybe cinnamon. It's the best cheesecake I've ever had. Got company coming and want to impress.