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

Scale

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