No-Bake Cheesecake with Biscoff Cookie Crust

For the jam: Add ingredients to a pot and cook on medium for about 20 minutes until the jam thickens up. Let cool in fridge for about 30 minutes.

For the cheesecake: Get an 8” springform pan ready: The removable bottom has a rimmed border; when you lock the latch, make sure the rim is facing downward, so the cake is easier to serve.

Make the crust: Combine the crumbs, sugar, and salt in a bowl. Stir to combine. Add the melted butter and mix again, until crumbs are evenly saturated. Dump the mixture into the springform pan, then use a measuring cup (¼ cup works nicely) to pat the crumbs into a thin, even crust (it should go up the sides of the pan, but not all the way). Stick the crust in the freezer for at least 10 minutes, or until firm to the touch.

Make the filling: Use a knife or your hands to break up the cream cheese block into smaller pieces (they don’t have to be perfect—this just gives the stand mixer a head start). Combine the cream cheese, sugar, and salt in the bowl of a stand mixer fitted with a whisk attachment. Start on low speed, then gradually increase to high, and beat for 1 minute or so, until fluffy. Scrape down the bowl and add the ricotta. Again, gradually increase the speed to high, then beat for about 2 minutes until very fluffy, scraping down as needed.

Pour the filling into the frozen crust and spread so the top is smooth. Cover with plastic wrap and refrigerate for at least 6 hours.

To serve:</strong Unlatch the sides, then cut into wedges. Add a layer of jam on top. Then top with fresh berries—you can sprinkle them on the cheesecake before or after slicing (let them hang out with a couple spoonfuls of sugar for 30 or so minutes to draw out their juices).