Baked Ricotta Cheesecake Recipe

Step 1

Preheat oven to 350 F.

Step 2

To make the crust, start by putting the Biscoff Cookies into a food processor. Blend until finely ground, stopping and pulsing a few times to make sure any big pieces of cookie are broken up.

Step 3

Add the butter, then process until the butter is well-incorporated, scraping down the sides of the food processor, if necessary.

Step 4

Wrap a nonstick 9-inch springform pan with 2 sheets of heavy aluminum foil so that pan is tightly covered from the bottom up to at least the middle of the sides.

Step 5

Pour the buttery crumbs into the bottom of the pan, and use the bottom of a glass to press down the crumbs evenly.

Step 6

Put the pan into the refrigerator while you prepare the filling.

Step 7

Rinse out the food processor base, lid, and blade, then dry.

Step 8

Add the ricotta cheese and cream cheese to the food processor, then process until smooth.

Step 9

Scrape down the sides of the food processor, then add the sugar and salt. Process until smooth.

Step 10

Add the vanilla and the eggs, 2 at a time, processing well after each addition. Scrape down the sides of the food processor as necessary.

Step 11

Remove the springform pan from the refrigerator, and pour the custard over the chilled cookie base.

Step 12

Bring a large kettle of water to boil.

Step 13

Place the foil-wrapped springform pan into a large roasting pan, then place the roasting pan into the oven.

Step 14

Pour the boiling water into the roasting pan, careful not to pour any into the cheesecake batter. The water should go almost halfway up the side of the springform pan.

Step 15

Bake for 80 to 90 minutes, until the top is lightly browned, and the cheesecake is just barely jiggly.

Step 16

Take the roasting pan out of the oven, then remove the springform pan, and place on a cooling rack.

Step 17

Run a sharp knife around the outside of the cake (between the cake and side of pan) to reduce cracking as the cake cools.

Step 18

Let the cake cool on a rack until just warm.

Step 19

Then, move the pan into the refrigerator, and chill for at least 6 hours, and up to 24 hours.

Step 20

Unmold the cheesecake.

Step 21

Sprinkle powdered sugar over the top using a fine-mesh sieve before serving. Top with berries, if desired.