Authentic home cooking from Taiwan, with US measurements. 
Rich Cheesecake with Homemade Cookie Crust
The cookie crust is definitely worth trying; it's really delicious and this combination is just as good as a graham cracker crust. I recommend using olive oil for a unique flavor. I used truffle olive oil, and the taste is absolutely captivating.
Since it's made into a cookie crust, it doesn't need to be rolled out perfectly; just make sure the thickness is even to avoid uneven baking. If you want to make just the cookies, you can chill the dough in the fridge before pressing it into cookie molds.
⚠️ If using an anodized cake pan, grease it first for easier removal.
⚠️ I didn't grease the pan this time, and after cooling, the cake only slightly separated from the mold. I ran a knife around the edge to prevent cracking as it cooled.
⚠️ Be sure to tap out large air bubbles from the cheesecake batter, then use a toothpick to remove small bubbles on the surface. Too much air can cause the cake to crack, so keep an eye on it while baking to achieve a beautiful cheesecake.
⚠️ Oven temperatures and times are for reference; adjust according to your own oven.
⚠️ Cheesecake needs sufficient chilling time for the best flavor, so if you're not in a hurry, refrigerate overnight before serving.
Rich Cheesecake with Homemade Cookie Crust
The cookie crust is definitely worth trying; it's really delicious and this combination is just as good as a graham cracker crust. I recommend using olive oil for a unique flavor. I used truffle olive oil, and the taste is absolutely captivating.
Since it's made into a cookie crust, it doesn't need to be rolled out perfectly; just make sure the thickness is even to avoid uneven baking. If you want to make just the cookies, you can chill the dough in the fridge before pressing it into cookie molds.
⚠️ If using an anodized cake pan, grease it first for easier removal.
⚠️ I didn't grease the pan this time, and after cooling, the cake only slightly separated from the mold. I ran a knife around the edge to prevent cracking as it cooled.
⚠️ Be sure to tap out large air bubbles from the cheesecake batter, then use a toothpick to remove small bubbles on the surface. Too much air can cause the cake to crack, so keep an eye on it while baking to achieve a beautiful cheesecake.
⚠️ Oven temperatures and times are for reference; adjust according to your own oven.
⚠️ Cheesecake needs sufficient chilling time for the best flavor, so if you're not in a hurry, refrigerate overnight before serving.
Open in Cookpad AppSteps
- 1
Cookie Crust: Grind the oats in a food processor, then mix with flour, sugar, and salt. Add olive oil and gently mix until crumbly. Add milk and knead into a dough without overmixing. Let the dough rest for 10 minutes, then roll out to about 1/4 inch thick. Poke holes with a fork and bake at 350°F for 30 minutes. Remove from oven and let cool on a rack. You can flip the cookies to let them continue to bake and color with residual heat. Cool completely before using.
- 2
Bring cream cheese and eggs to room temperature.
- 3
Mix sugar and lemon zest, rubbing with your fingers to release the lemon aroma, creating lemon sugar.
- 4
Melt unsalted butter. Break the cooled cookies into small pieces and crush in a food processor or with a rolling pin. Mix well. Line the bottom of a 6-inch springform pan with parchment paper, then press the cookie crumbs firmly into the bottom. Freeze until needed.
- 5
Preheat oven to 320°F. Beat cream cheese until smooth, then add lemon sugar and beat until no sugar granules remain. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add lemon juice and unsweetened yogurt, mixing well. Sift in cornstarch and mix until smooth, completing the cheesecake batter.
- 6
Strain the cheesecake batter to remove lumps, then pour over the frozen cookie crust.
- 7
Wrap the springform pan with foil to prevent water from seeping in. Fill a baking pan with hot water to halfway up the sides of the mold. Tap out large air bubbles on the table, then use a toothpick to remove small bubbles on the surface. Bake for 50-60 minutes until set.
- 8
When done, unplug the oven and leave a small gap to let the cake cool naturally for 1 hour before removing.
- 9
Remove the cake and take off the foil. Check if the edges have naturally separated from the mold. If not, run a knife around the edge, then let it cool completely before refrigerating for 4-8 hours, or overnight for best results.
- 10
Once chilled, remove from the mold and carefully peel off the parchment paper. Garnish with lemon zest and mint leaves if desired, and it's ready to serve.
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