Biscuit-Topped Cheesecake

Ingredients :

  • For the Base:
    • 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • For the Cheesecake Filling:
    • 24 ounces (680g) cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
    • 1/4 cup all-purpose flour
  • For the Topping:
    • Rectangular biscuits (such as Petit Beurre or any similar biscuit)
    • Powdered sugar, for dusting

Préparations :

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
    • Press the mixture into the bottom of a 9×13-inch baking pan to form an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down firmly.
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
    • Add the granulated sugar and continue to beat until well combined.
    • Add the eggs, one at a time, beating well after each addition.
    • Mix in the vanilla extract and sour cream until fully incorporated.
    • Add the flour and mix until just combined.
  3. Assemble the Cheesecake:
    • Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
    • Arrange the rectangular biscuits on top of the cheesecake filling in a single layer.
  4. Bake the Cheesecake:
    • Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
    • Remove from the oven and let it cool completely at room temperature.
  5. Chill and Serve:
    • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
    • Before serving, dust the top with powdered sugar for a finishing touch.
    • Cut into squares, ensuring each piece has a biscuit on top, and serve.


Enjoy your delicious and unique biscuit-topped cheesecake!

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