Irresistible Biscoff Cheesecake Recipe
Introduction
This Irresistible Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and spread. It’s a simple yet decadent dessert that’s 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 base 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, beating well after each addition. Then stir in the vanilla extract.
- Step 4: Whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture to keep the texture light.
- Step 5: Pour the filling over the prepared crust, smoothing the top with a spatula. Bake in a preheated oven at 160°C (320°F) for 45 minutes until the edges are set but the center slightly wobbly.
- Step 6: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Tips & Variations
- For a crunchier crust, chill the cookie and butter mix before pressing it into the pan.
- Swap the heavy cream for whipping cream if preferred, but ensure it is whipped to soft peaks for best texture.
- Add a pinch of cinnamon or nutmeg to the filling for a warm, spicy twist.
- Serve with a drizzle of melted Biscoff spread or a few crushed cookies on top for extra flair.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. It can also be frozen for up to one month; thaw overnight in the fridge before serving. Reheat is generally not recommended, as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers or digestive biscuits can be used as alternatives, but the unique Biscoff flavor is what makes this cheesecake special.
Do I need a springform pan?
While a springform pan is ideal for easily removing cheesecake, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake to avoid damage.
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Irresistible Biscoff Cheesecake Recipe
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
Description
This Irresistible Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies and spread with a smooth, creamy cheesecake filling. Featuring a buttery Biscoff cookie crust and a luscious, baked cream cheese mixture enhanced with vanilla and whipped cream, this dessert is perfect for any occasion, offering a delightful balance of textures and a decadent taste that will impress your guests.
Ingredients
For the Crust
- 200g Biscoff cookies
- 100g melted butter
For the Filling
- 500g cream cheese, softened
- 150g sugar
- 200g Biscoff spread
- 2 large eggs
- 1 tsp vanilla extract
- 200ml heavy cream
Instructions
- Prepare the crust: Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin. Mix the cookie crumbs thoroughly with the melted butter until well combined. Press this mixture firmly and evenly into the base of a springform pan to form the crust.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, sugar, and Biscoff spread together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs and vanilla: Incorporate the eggs one at a time into the cream cheese mixture, making sure each is fully blended before adding the next. Then add the vanilla extract and mix well.
- Whip and fold in the cream: Whip the heavy cream separately until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, maintaining the light and airy texture.
- Assemble and bake: Pour the filling evenly over the prepared Biscoff crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for 45 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and chill: Allow the cheesecake to cool at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to fully set and develop flavors before serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- For easier removal, run a knife around the edge of the cheesecake before unlocking the springform pan.
- You can garnish with extra Biscoff spread or cookie crumbs on top for presentation.
- Store leftover cheesecake in the refrigerator and consume within 3 days for best taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Biscoff cheesecake, baked cheesecake, Biscoff cookies, creamy cheesecake, dessert recipe, easy cheesecake
