Cookie Butter Cheesecake

Lifeway Cookie Butter Cheesecake 

Cookie Crust

• 1 package biscoff cookies
• 1/3 cup unsalted butter, melted

Cheesecake Batter

• 2-16oz containers Lifeway Farmer Cheese
• 3 tbsp Lifeway Kefir
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup biscoff cookie butter
• 1 tbsp vanilla extract
• 4 large eggs room temp
• 2 tbsp cornstarch
• Pinch salt

To decorate

• 1/2 cup biscoff cookie butter, warmed up
• 1/4 cup biscoff cookies crumbled

Pre-heat the oven to 325ºF. Place cookies in a food processor and crumb until fine. Melt butter and mix with cookie crumbs. Press the mixture on the bottom of an 9” cheesecake pan. If using Bake the crust in the oven for 10 minutes.

Remove from oven and let it cool down.

Blend Lifeway farmer cheese in blender or food processor with Lifeway Kefir until smooth and creamy, about one minute. Add mixture to a bowl or standing mixer bowl, add add sugars, cookie butter and vanilla. Mix until smooth. Add eggs and corn starch and mix again until well combined but don’t over mix. Pour this into the cookie crust.

Wrap the bottom of the pan with a few layers of foil. Place the pan in a larger roasting pan, and add 1” of hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake for 60 to 70 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Let it cool off. Melt cookie butter in the microwave for a few seconds until it’s runny. Pour over edges of cheesecake to create a drip look and add crumbled cookies on top. Chill and enjoy!