Name: Irresistible Biscoff Cheesecake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Cuisine: Western
Ingredients: 200g Biscoff cookies; 100g melted butter; 500g cream cheese; 150g sugar; 200g Biscoff spread; 2 eggs; 1 tsp vanilla extract; 200ml heavy cream

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Introduction

Indulge in the rich and creamy delight of this Irresistible Biscoff Cheesecake. Combining the iconic caramelized flavor of Biscoff with a smooth creamy texture, this dessert is perfect for any occasion or a special treat at home.

A slice of cheesecake with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a thick, smooth, brown crust that looks firm and crumbly. Above it is a thick, creamy white cheesecake filling with a soft texture. The top layer is a generous crumbly, light brown streusel topping that adds a rough texture and some unevenness to the surface. The lighting is soft, showing the realistic texture of each layer. Photo taken with an iphone --ar 4:5 --v 7

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 combine them with the melted butter. Press the mixture firmly into the base of a springform pan to form an even crust.
Step 2: In a large bowl, beat the cream cheese, sugar, and Biscoff spread together until the mixture is smooth and well combined.
Step 3: Add the eggs one at a time, beating well after each addition, then mix 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 it light and airy.
Step 5: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly. Bake in a preheated oven at 160°C (320°F) for 45 minutes.
Step 6: Allow the cheesecake to cool completely at room temperature before refrigerating it for at least 4 hours to set fully.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the crust mixture.
Swap the heavy cream for whipped coconut cream to make it dairy-free.
Top with crushed Biscoff cookies or a drizzle of melted Biscoff spread before serving for added texture and presentation.
Use a water bath while baking to prevent cracks and keep the cheesecake extra creamy.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, allow it to come to room temperature for 15–20 minutes before serving. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up of a thick slice of cheesecake on a white plate, resting on a white marbled surface. The dessert has three visible layers: a dark brown crumbly crust at the bottom, a thick creamy off-white cheesecake middle layer, and a golden caramel-like layer on top. The top layer is covered with a rough, crumbly brown topping, giving a crunchy look. The lighting highlights the textures and colors, making the cheesecake look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff cookies?

While Biscoff cookies provide a unique caramelized flavor, you can substitute with graham crackers or digestive biscuits, though the taste will be different.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath helps maintain moisture and temperature control, reducing the chance of cracks. Also, avoid overmixing and baking at too high a temperature.