Cookie Cheesecake Recipe

Prepare pan and preheat

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. Line the bottom with a circle of parchment paper for easier release.

Combine rye cookie crumbs and demerara sugar in a medium bowl. Add melted butter and salt and stir with a fork until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the back of a measuring cup or a flat-bottomed glass to compact it tightly.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while preparing the filling. Lower oven temperature to 325°F (160°C).

Bring the cream cheese to room temperature if not already. Place room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl once or twice.

Add granulated sugar and beat on medium-low until incorporated and slightly glossy, about 1–2 minutes. Scrape down the bowl.

Add eggs one at a time, beating on low speed just until each is incorporated. Do not overbeat to avoid adding excess air.

With the mixer on low, add sour cream, heavy cream, green chartreuse, genever, vanilla extract, lemon zest, flour, and salt. Mix until smooth and uniform, scraping the bowl to ensure no streaks remain. The alcohols are added here to infuse botanical and herbal notes—mix gently so texture remains silky.

Strain the batter through a fine-mesh sieve into a clean bowl to remove any residual lumps or air pockets. This step helps produce a smooth, crack-resistant surface.

Pour batter over the cooled crust in the springform pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil, sealing seams to keep water out. Place the wrapped pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles (about 1/4–1/2 inch movement). Avoid overbaking to keep a creamy interior.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce shock and minimize cracking.

Remove the cheesecake from the water bath, unwrap foil, and transfer to a cooling rack. Run a thin knife around the edge to loosen from the pan (do not remove the springform ring yet). Cool to room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and allow flavors to meld.

When ready to serve, release the springform ring. Optionally sprinkle 1 teaspoon demerara sugar across the top and use a kitchen torch lightly to caramelize for a textured sweet note (watch carefully—do not burn).

Garnish with thin rye cookie pieces and micro mint leaves for contrast and a visual callback to the crust flavors.

Slice with a hot, wet knife (dip in hot water and wipe dry between slices) to get clean edges. Serve chilled or slightly chilled.