New York Cheesecake with Christmas Twist

Steps

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1. 1
   Melt the butter. Place spekulatius cookies in a plastic bag and crush them finely into crumbs.
   ≈1:30
2. 2
   Mix the melted butter with the cookie crumbs, granulated sugar, and Christmas spice blend, stirring until uniform and moist.
   ≈2:32
3. 3
   Line a 28 cm springform pan with parchment paper and plastic wrap underneath. Pour the cookie mixture into the pan and gently press and spread it evenly.
   ≈3:14
4. 4
   Refrigerate the crust for 15–20 minutes until the butter is firm.
   ≈4:03
5. 5
   In a mixing bowl, combine cream cheese, sour cream, cornstarch, lemon zest, vanilla powder, and granulated sugar; mix until smooth.
   ≈4:11
6. 6
   Add the eggs one at a time, stirring thoroughly after each addition to ensure smooth incorporation.
   ≈5:03
7. 7
   Add the Christmas spice blend to the filling and stir until evenly combined.
   ≈4:56
8. 8
   Remove the chilled crust from the refrigerator and pour the filling over it.
   ≈5:47
9. 9
   Place the springform pan in a larger, deeper baking pan. Pour hot water around the pan to a depth of about 1 cm to create a water bath. Preheat the oven to 160°C and bake.
   ≈5:54
10. 10
    Bake for 60–75 minutes until set. The cake may have some light cracks, which is normal.
    ≈6:17
11. 11
    After baking, turn off the oven heat but leave the light on. Let the cake cool in the oven for about 1 hour.
    ≈6:44
12. 12
    Remove the cake from the oven and refrigerate overnight for complete cooling.
    ≈6:58
13. 13
    Remove the cake from the springform pan. Reserve some fresh raspberries for garnish, then place the remaining raspberries in a blender with powdered sugar and puree briefly with an immersion blender until smooth.
    ≈7:05
14. 14
    Slice the cheesecake, drizzle with the fresh berry sauce, garnish with reserved raspberries, and serve.
    ≈7:43