Goat Cheese Cheesecake with Biscoff Crust and Fresh Raspberry Top

A creamy, tangy cheesecake built on a buttery Biscoff crust, baked without a water bath using a low, slow oven to minimize cracking. The top is finished with fresh raspberries lightly tossed in lemon juice and sugar, arranged whole over the chilled cheesecake for a bright, elegant finish that cuts through the richness of the goat cheese filling.

Ingredients

• Biscoff cookies (Lotus Speculoos) – about 28 cookies
• unsalted butter, melted – 4 tablespoons
• kosher salt – 1 pinch

• full-fat cream cheese, room temperature – 16 oz / 2 blocks
• fresh goat cheese (chèvre), room temperature – 8 oz
• granulated sugar – ¾ cup
• cornstarch – 2 tablespoons
• kosher salt – ¼ teaspoon
• large eggs, room temperature – 3 large
• large egg yolk, room temperature (save white for another use) – 1 yolk
• sour cream, room temperature – ⅓ cup
• pure vanilla extract – 1 teaspoon
• lemon zest – 1 teaspoon (from about ½ lemon)

• fresh raspberries – 2 cups
• granulated sugar – 1 tablespoon
• lemon juice, freshly squeezed – 1 tablespoon

Instructions

1. Position a rack in the lower third of the oven and preheat to 325°F / 163°C (convection: 300°F / 150°C). Grease a 9-inch springform pan with butter or nonstick spray, then line the bottom with a round of parchment. Pulse the Biscoff cookies in a food processor until they are fine crumbs — no large chunks. Add the melted butter and salt, then pulse just until the crumbs hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan and about ½ inch up the sides; the back of a spoon or a flat-bottomed measuring cup works well. Bake for 10 minutes until set and fragrant, then set aside to cool slightly.
2. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese on medium speed for about 2 minutes until completely smooth — no lumps. Scrape down the bowl thoroughly. Add the sugar, cornstarch, and salt, and beat on medium-low until just combined, about 1 minute. Avoid beating on high; excess air is your enemy here.
3. With the mixer on low, add the eggs and the extra yolk one at a time, waiting until each is just incorporated before adding the next. Add the sour cream, vanilla, and lemon zest and mix on low just until the batter is smooth and uniform, 20–30 seconds. Scrape the bowl and fold the last bit in by hand with a spatula. Pour the batter over the cooled crust and smooth the top.
4. Bake at 325°F / 163°C (convection: 300°F / 150°C) for 50–60 minutes. The cheesecake is done when the edges are set and matte and the center 2–3 inches still has a gentle, unified jiggle — it should move as one piece, not ripple like liquid. Turn off the oven, crack the door open about 2 inches (prop it with a wooden spoon), and let the cheesecake cool in the oven for 1 hour. Then transfer to the counter and cool completely to room temperature, at least another hour, before refrigerating uncovered for a minimum of 4 hours, ideally overnight.
5. Once the cheesecake is fully chilled and firm, prepare the raspberry topping. In a small bowl, gently toss 2 cups (240g) fresh raspberries with 1 tablespoon (15g) freshly squeezed lemon juice and 1 tablespoon (12g) granulated sugar. Let sit for 5 minutes until the berries are lightly glossy and the sugar has dissolved. Arrange the raspberries in a single, even layer over the top of the chilled cheesecake, placing them hollow-side down for the neatest look. Refrigerate for at least 15 minutes before serving to allow them to settle.
6. Once the raspberries have been arranged and the cheesecake has rested for at least 15 minutes, run a thin knife or offset spatula around the edge of the springform pan before releasing it. Slice with a sharp knife wiped clean between cuts. Note that unlike a set jelly layer, fresh raspberries will shift slightly when sliced — this is normal and the topping will still look beautiful.