There is something inherently soothing about baking, and crafting a New York-style cheesecake with a sour cream topping and a speculaas cookie crust is no exception. The process invites mindfulness, encouraging you to immerse yourself in each step. From crushing the spiced speculaas cookies to create the base to blending the creamy filling, every detail offers an opportunity to focus on the task at hand. This practice can transform stress into satisfaction, leaving you with both a sense of accomplishment and a decadent dessert to share.
The first step—making the crust—is a tactile and grounding experience. Crushing speculaas cookies into fine crumbs, mixing them with melted butter, and pressing the mixture into the pan feels almost meditative. The warm aroma of spices like cinnamon and nutmeg fills the kitchen, creating a cozy atmosphere. As the crust bakes, the scent intensifies, wrapping you in comfort and anticipation for what’s to come. It’s a small but significant act that reminds you to savor the simple joys.
Next comes the silky cheesecake filling, which requires careful attention and patience. Cream cheese, sugar, eggs, and vanilla are blended into a smooth, luscious batter. This stage calls for precision, ensuring the ingredients are at the right temperature and mixed just enough to avoid air bubbles. This mindfulness not only ensures the cheesecake’s signature creamy texture but also fosters a sense of control—a welcome contrast to the unpredictability of life. Pouring the filling over the crust feels like a small victory, a step closer to the final masterpiece.
Once baked, the sour cream topping adds the finishing touch. Sweet yet tangy, it’s spread over the cheesecake to create a glossy layer that balances the richness below. This step feels like icing on the cake—literally and figuratively. Watching the topping settle into a perfect, even layer can be oddly satisfying. As the cheesecake cools and sets, it gives you time to reflect, relax, and maybe even share the experience with loved ones who eagerly await a slice.
Finally, serving the cheesecake becomes a moment of celebration. The crisp, spiced crust, the creamy filling, and the tangy topping combine to create a dessert that’s as comforting as it is indulgent. Sharing it with others—or savoring a slice on your own—brings the baking process full circle, reinforcing the therapeutic value of the experience. In the end, baking isn’t just about the outcome; it’s about finding solace in the process and creating something beautiful in the midst of chaos.
NY Cheesecake with Sour Cream Top and Speculaas Cookie Crust
Notes
You’ll need:
- 9-inch Springform Pan (I used Fat Daddio’s PSF-93 9×3-inch Springform Cake Pan in silver available at amazon.com )
- Stand mixer with paddle attachment
- Medium bowl
- Food processor (or a large ziplock bag and a rolling pin) for making speculaas cookie crumbs
Ingredients
- Crust:
- 3 cups (310 grams) finely ground speculaas cookies*
- 2 tablespoons (24 grams) granulated sugar
- 7 tablespoons (98 grams) unsalted butter, melted
- Filling:
- 3 (8-ounce) packages cream cheese (680 grams), cubed and softened
- 3 tablespoons (24 g) all-purpose flour
- 2 teaspoons (12 g) vanilla bean paste
- 4 large eggs (200 g), room temperature
- 3/4 cup (180g) sour cream, room temperature
- ¼ cup (60 grams) heavy whipping cream, room temperature
- Sour Cream topping:
- 1 1/2 cup (360 grams) sour cream, room temperature
- 3 tbsp (36 g)granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
- In a medium bowl, stir together speculaas cookie crumbs, melted butter, and 2 tablespoons (24 grams) sugar, until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom and 1 inch up sides of prepared pan.
- Bake until set and fragrant, 8 to 10 minutes; let cool on a wire rack for 30 minutes.
- Wrap bottom and sides of pan in a double layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan.
- Reduce oven temperature to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl.
- Add 1½ cups (300 grams) sugar, flour, vanilla bean paste, and remaining ¼ teaspoon salt; beat at low speed just until combined.
- Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Add eggs, one at a time, beating just until combined after each addition.
- Add ¾ cup (180 grams) sour cream and heavy cream; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Spray sides of prepared pan with baking spray with flour.
- Pour cream cheese mixture into prepared crust, spreading into an even layer with a small offset spatula.
- Carefully place springform pan in a large roasting pan.
- Position oven rack so top of springform pan is 5 to 5½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
- Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 1 hour and 30 minutes to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1½ cups (360 grams) sour cream and remaining 3 tablespoons (36 grams) sugar and 1 tsp vanilla at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Remove cheesecake from oven.
- Carefully spoon sour cream mixture onto cheesecake; using a small offset spatula or the back of a spoon, spread into an even layer and swirl as desired. Bake for 8 minutes more.
- Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake. Carefully remove from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve.
- Serve with raspberry sauce, blueberry sauce, or any additional toppings of your choosing!
- Enjoy
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