Irresistible Biscoff Cheesecake Recipe
Introduction
This Irresistible Biscoff Cheesecake combines the rich, spiced flavor of Biscoff cookies and spread with a creamy, smooth cheesecake filling. It’s a decadent dessert that’s surprisingly easy to make and perfect for any occasion.
Ingredients
- 200g Biscoff cookies
- 100g melted butter
- 500g cream cheese
- 150g sugar
- 200g Biscoff spread
- 2 eggs
- 1 tsp vanilla extract
- 200ml heavy cream
Instructions
- Step 1: Crush the Biscoff cookies into fine crumbs and mix them thoroughly with the melted butter. Press this mixture evenly into the bottom of a springform pan to form the crust.
- Step 2: In a large bowl, beat the cream cheese, sugar, and Biscoff spread together until the mixture is smooth and creamy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: Whip the heavy cream until it forms soft peaks, then gently fold it into the cream cheese mixture to keep the texture light.
- Step 5: Pour the filling over the prepared crust and smooth the top. Bake in a preheated oven at 160°C for 45 minutes.
- Step 6: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours to set completely before serving.
Tips & Variations
- For extra crunch, reserve some crushed Biscoff cookies to sprinkle on top before serving.
- Substitute half of the heavy cream with sour cream for a slightly tangier flavor.
- If you prefer a no-bake version, chill the cheesecake overnight instead of baking, allowing the filling to set firmly.
Storage
Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. When ready to serve, let it sit at room temperature for about 15 minutes for the best texture. Avoid freezing as it may affect the cheesecake’s creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the unique caramelized flavor of Biscoff is key to this cheesecake’s signature taste.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight wobble. It will firm up as it cools and chills in the refrigerator.
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Irresistible Biscoff Cheesecake Recipe
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
Description
This irresistible Biscoff cheesecake recipe combines the rich, creamy texture of classic cheesecake with the unique spiced caramel flavor of Biscoff cookies and spread. Featuring a crunchy Biscoff cookie crust and a smooth, luscious filling, this dessert is perfect for any occasion and sure to impress your guests.
Ingredients
Crust
- 200g Biscoff cookies
- 100g melted butter
Filling
- 500g cream cheese
- 150g sugar
- 200g Biscoff spread
- 2 eggs
- 1 tsp vanilla extract
- 200ml heavy cream
Instructions
- Prepare the crust: Crush the Biscoff cookies into fine crumbs and combine them with the melted butter. Press this mixture evenly into the base of a springform pan to form the crust.
- Make the filling base: In a mixing bowl, beat the cream cheese, sugar, and Biscoff spread together until the mixture is smooth and creamy with no lumps remaining.
- Add eggs and vanilla: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Fold in whipped cream: Whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture to create a light, airy texture.
- Bake the cheesecake: Pour the filling evenly over the prepared crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for 45 minutes, or until the edges are set and the center slightly jiggles.
- Cool and chill: Allow the cheesecake to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to let it set fully and develop its flavors.
Notes
- Ensure cream cheese is at room temperature for easier mixing and a smoother filling.
- Do not overmix after adding eggs to prevent cracking during baking.
- You can decorate the cheesecake with extra crushed Biscoff cookies or a drizzle of Biscoff spread before serving.
- Use a water bath (bain-marie) during baking if you want an extra creamy texture and to avoid cracks.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Biscoff cheesecake, Biscoff cookies, cream cheese dessert, baked cheesecake, easy cheesecake recipe, caramel spiced dessert
