This is possibly the simplest cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes flat. This recipe doesn’t even require you to make a crust! Inspired by the viral Biscoff cheesecakes we’ve seen on TikTok, the “crust” of this cake is simply a row of Biscoff cookies laid in the bottom of a loaf pan.
Ingredients
4–6 servings
5
8
¼
1
⅓
1
½
½
10
1
Preparation
-
Step 1
Arrange rack in middle of oven; preheat to 350°. Line a 9×5″ loaf pan with a piece of parchment paper, leaving overhang on long sides. Evenly space 5 Biscoff cookies crosswise across bottom of pan.
Step 2
Combine 8 oz. cream cheese, room temperature, and ¼ cup (50 g) sugar in a medium bowl and mash together with a rubber spatula until well combined. Add 1 large egg, room temperature, and whisk until incorporated. Add ⅓ cup sour cream, room temperature, 1 tsp. finely grated lemon zest, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. vanilla extract and whisk until smooth. Scrape into prepared pan.
Step 3
Bake cheesecake until edges are puffed and starting to turn golden brown but center is still wobbly when pan is gently shaken, 25–30 minutes. Transfer pan to a wire rack and let cheesecake cool in pan.
Step 4
Run a small paring knife or offset spatula along short sides of pan to loosen cheesecake. Using parchment overhang, carefully lift cheesecake out of pan and transfer to a platter; remove parchment paper. Chill cheesecake until cold, about 1 hour.
Step 5
Gently stir 10 oz. fresh strawberries, hulled, halved, quartered if large, 1 Tbsp. fresh lemon juice, and remaining 2 Tbsp. sugar in a small bowl to combine; let sit until berries begin to release their juices, about 10 minutes.
Step 6
Spoon macerated strawberries and their juices over cheesecake. Slice into bars to serve.
Do ahead: Cheesecake can be baked 3 days ahead. Cover and keep chilled. Top with macerated strawberries just before serving.
