Strawberry-Biscoff Cheesecake Tart

Step 1

Arrange rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with a piece of parchment paper, leaving overhang on long sides. Evenly space5 Biscoff cookiescrosswise across bottom of pan.

Step 2

Combine8 oz. cream cheese, room temperature, and¼ cup (50 g) sugarin a medium bowl and mash together with a rubber spatula until well combined. Add1 large egg, room temperature, and whisk until incorporated. Add⅓ cup sour cream, room temperature,1 tsp. finely grated lemon zest,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and½ tsp. vanilla extract和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 stir10 oz. fresh strawberries, hulled, halved, quartered if large,1 Tbsp. fresh lemon juice, and remaining2 Tbsp. sugarin 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.