Lemon Biscoff Baked Cheesecake

1.Preheat the oven to 325°F (160°C).

2.Prepare the Biscoff Cookie Crust: In a bowl, combine Biscoff cookie crumbs, granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Remove from the oven and let it cool.

3.Make the Lemon Cheesecake Filling: In a large bowl, beat the soft cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, flour, melted butter, and if using, double cream until the mixture is smooth and well combined.

4.Bake the Cheesecake: Pour the filling over the cooled crust and spread into an even layer. Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.

5.Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to set completely.

6.Serve: Carefully remove the cheesecake from the pan, slice, and serve. Garnish with fresh berries or a light dusting of powdered sugar if desired.