Description
This Irresistible Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies and spread with creamy cheese filling for a decadent dessert. Featuring a crunchy cookie crust and a smooth, luscious filling baked to perfection, this cheesecake is perfect for special occasions or whenever you’re craving a indulgent treat.
Ingredients
Scale
Crust
- 200g Biscoff cookies
- 100g melted butter
Filling
- 500g cream cheese, softened
- 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 thoroughly with the melted butter. Press this mixture firmly and evenly into the base of a springform pan to form the crust layer.
- Mix the filling: In a large mixing bowl, beat together the softened cream cheese, sugar, and Biscoff spread until the mixture becomes smooth and creamy.
- Add eggs and vanilla: Incorporate the eggs into the cream cheese mixture one at a time, mixing well after each addition, then stir in the vanilla extract for enhanced flavor.
- Whip the cream: In a separate bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture to maintain the airy texture.
- Assemble and bake: Pour the combined filling over the prepared cookie 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: Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours to allow it to set fully and develop its flavors before serving.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when taken out of the oven as it will firm up while chilling.
- Use a springform pan for easy removal of the cheesecake.
- For a decorative touch, drizzle extra Biscoff spread on top before serving or garnish with crushed Biscoff cookies.
- You can substitute heavy cream with whipped coconut cream for a dairy-free alternative, but texture might vary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cheesecake, Biscoff cookies, creamy cheesecake, baked cheesecake, dessert recipe, easy cheesecake, Biscoff spread dessert
