If you're a dessert lover, you're going to adore this Biscoff Cheesecake recipe. It combines the unique, caramelized flavor of Biscoff cookies with the creamy richness of a classic cheesecake, creating an irresistible treat that's surprisingly easy to make. Whether you're hosting a dinner party or just indulging in a sweet craving, this dessert will not disappoint.
Ingredients
The beauty of this cheesecake lies in its simplicity. Here’s what you’ll need:
- For the Crust:
- 250 grams of Biscoff Cookies, crushed into crumbs
- 50 grams of melted butter
- For the Filling:
- 600 grams of cream cheese, softened
- 200 ml of heavy cream
- 150 grams of granulated sugar
- 100 grams of Biscoff spread
- 4 large eggs
- 1 tsp vanilla extract
- Juice of half a lemon
- For the Topping:
- 100 grams of Biscoff spread, melted for drizzling
- Whole or crushed Biscoff cookies for garnish
Instructions
Let’s get baking with these easy-to-follow steps:
1. Prepare the Crust
- Start by crushing the Biscoff cookies into fine crumbs. You can do this in a food processor or by placing them in a ziplock bag and using a rolling pin.
- Mix the crumbs with melted butter until well combined.
- Press this mixture into the bottom of a 9-inch springform pan, creating a firm and even base. Bake at 325°F (160°C) for about 10 minutes, then let it cool.
2. Make the Cheesecake Filling
- Beat the cream cheese until smooth in a large mixing bowl.
- Add in sugar and continue beating until creamy. Mix in the Biscoff spread.
- Gradually incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Add the vanilla extract and lemon juice.
- Finally, fold in the heavy cream gently to maintain its airiness.
- Pour this filling over your prepared crust.
3. Bake the Cheesecake
- Place your springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform to create a water bath, which ensures even cooking.
- Bake at 325°F (160°C) for about 50-60 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for an hour to prevent cracks.
4. Chill and Decorate
- Remove from the oven, let it cool completely, then refrigerate for at least 6 hours, or overnight for best results.
- Before serving, melt the remaining Biscoff spread and drizzle over the cheesecake. Decorate with whole or crushed Biscoff cookies.
🎗️ Note: The water bath method is key to achieving a cheesecake with a perfectly smooth top.
This Biscoff Cheesecake is a crowd-pleaser. Its smooth texture, combined with the rich, spiced notes of Biscoff cookies, creates a dessert that feels both comforting and indulgent. It’s a perfect ending to any meal or a delightful treat for any time you crave something sweet. The recipe's simplicity means it can be mastered by bakers of all skill levels, ensuring a dessert that looks impressive but is straightforward to prepare. Remember to take your time, especially with the chilling process, as this greatly enhances the flavor and texture of your cheesecake. Enjoy crafting this delightful dessert at home!
Can I use a different type of cookie for the crust?
+
While Biscoff cookies give this cheesecake its distinctive flavor, you can experiment with other types of biscuits like graham crackers or digestive biscuits. Just keep in mind the flavor profile will change.
What can I do if I don’t have a springform pan?
+
You can use a regular cake pan, but ensure it’s lined with parchment paper for easy removal. However, the springform pan’s release mechanism makes it ideal for cheesecakes.
How long will this cheesecake keep?
+
Covered in the refrigerator, this cheesecake will keep for up to 5 days, though it’s at its best within the first couple of days.
