Cookie Cheesecake

by Editorial Staff

The cheesecake is baked in one thin crust and cut into small squares.

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Dessert

Ingredients

For the creamy filling:

Cream cheese – 250 g
Lemon curd (cream) – 5 tbsp
Corn starch – 3 tbsp
Large egg (slightly beaten) – 1 pc.
Sugar – 100 g

For the cake:

Shortbread cookies (crumbled) – 160 g
Butter (melted) – 90 g

Instructions

Turn on the oven to preheat to 190 degrees.
Grease a 23×23 cm heat-resistant square mold with oil.
In a bowl, combine the crumbled biscuits with the melted butter. Put this mass in the prepared form and tamp well with the bottom of the glass cup. You should get a dense crust.
Prepare the creamy filling. Beat the cream cheese with sugar at a slow speed. Add starch, lemon curd, and egg, mix well. Put this filling on the prepared crust, distribute evenly.
Place the mold in a preheated oven. Bake the cheesecake for 25-30 minutes.
Remove the finished cake from the oven, let it cool completely, and then cut the cheesecake into squares.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.