Biscochito cheesecake

Biscochito cheesecake is a decadent fusion of creamy cheesecake and the traditional New Mexican biscochito cookie. This dessert features a biscochito crust, a rich cinnamon-anise-spiced cheesecake filling, and a touch of festive flair, perfect for any celebration!

Preparation Details

• Preparation Time: 25 minutes
• Cooking Time: 1 hour
• Chilling Time: 4 hours (or overnight)
• Total Time: 5 hours 25 minutes
• Cooking Intensity: Intermediate

Ingredients

For the Crust

• 2 cups crushed biscochito cookies
• ⅓ cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground anise seed
• 3 large eggs
• ½ cup sour cream

For the Topping

• Whipped cream
• Crushed biscochito cookies (optional)
• Ground cinnamon for garnish

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the crushed biscochito cookies, melted butter, and granulated sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to create the crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Step 2: Make the Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the vanilla extract, cinnamon, and ground anise seed, mixing until fully incorporated.
3. Beat in the eggs one at a time, followed by the sour cream, mixing just until combined.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
3. Bake the cheesecake for 50–60 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

1. Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight to fully set.
2. Before serving, top with whipped cream, crushed biscochito cookies, and a sprinkle of cinnamon for garnish.

Tips for Success

• Prevent Cracks: Use a water bath to keep the cheesecake moist and ensure a smooth, crack-free surface.
• Crust Variations: If biscochitos aren’t available, substitute with cinnamon graham crackers or snickerdoodle cookies.
• Room Temperature Ingredients: For a smooth filling, ensure all dairy ingredients are at room temperature before mixing.

Nutritional Information (Per Serving, Approx. 12 Servings)

• Calories: 360
• Total Fat: 26g
  • Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 210mg
• Total Carbohydrates: 29g
  • Sugars: 20g
• Protein: 6g

This biscochito cheesecake is a luscious blend of tradition and indulgence, bringing the warm, spiced flavors of biscochitos into a creamy dessert centerpiece. Enjoy it at holidays or any time you want to impress your guests!