A creamy cheesecake with crispy vanilla crescent cookie base and delicate cinnamon notes. The perfect fusion of traditional Swiss Christmas cookies and American cheesecake.
Instructions
Line a 26cm springform pan with parchment paper and grease the sides. Preheat oven to 160°C (140°C fan/320°F). Prepare a deep baking tray with hot water for the water bath.
Finely grind the vanilla crescent cookies in a food processor. Mix with melted butter and cinnamon until you have a moist crumb mixture. Press evenly into the springform pan and compact firmly.
Bake the cookie crust for 12 minutes in the preheated oven until lightly golden. Remove and cool completely while preparing the filling.
Beat cream cheese and sugar with a mixer until creamy. Add eggs one at a time, then incorporate sour cream, vanilla extract, cornstarch, and salt. Finally, gently fold in the heavy cream.
Carefully pour the cheesecake mixture over the cooled crust and smooth the surface. Place the pan in the water bath so water reaches about 2cm up the sides.
Bake the cheesecake for 60-65 minutes until the center only jiggles slightly. Turn off oven, crack door open, and let cool in oven for 1 hour.
Remove from oven, cool completely, then refrigerate for at least 6 hours or overnight. Before serving, dust with powdered sugar and decorate with cookie crumbs.
Ingredients
- 300g vanilla crescent cookies (store-bought or homemade) 300 g
- 80g butter, melted 80 g
- 1 tsp ground cinnamon 1 TL
- 800g cream cheese, room temperature 800 g
- 150g caster sugar 150 g
- 3 large eggs, room temperature 3 Stück
- 200ml sour cream 200 ml
- 2 tsp vanilla extract 2 TL
- 1 tbsp cornstarch 1 EL
- 1 pinch salt 1 Prise
- 100ml heavy cream 100 ml
- 2 tbsp powdered sugar for dusting 2 EL
- 50g vanilla crescent cookies, crumbled for decoration 50 g
Baking Timer
The timer appears at the bottom right of the screen.
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