Biscoff Cheesecake
A creamy and dreamy Biscoff Cheesecake with a buttery cookie crust that melts in your mouth, perfect for any occasion.
Ingredients
Crust Ingredients
- 200 g Biscoff Cookies Use high-quality cookies for the best flavor.
- 100 g Butter Unsalted and at room temperature.
Filling Ingredients
- 500 g Cream Cheese Softened to room temperature.
- 100 g Sugar Granulated sugar to balance richness.
- 2 tsp Vanilla Extract Use pure vanilla extract for best results.
- 3 large Eggs Beaten and at room temperature.
- 200 ml Heavy Cream Adds a luscious texture to the cheesecake.
- 80 g Biscoff Spread For topping the cheesecake.
- 1 pinch Ground Spices Optional, can use cinnamon or nutmeg.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Crush Biscoff cookies into fine crumbs. Combine with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan to form a solid crust.
- Bake the crust in the oven for 10 minutes.
Making the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla. Beat until smooth, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over your prepared crust.
Baking
- Bake the cheesecake for 45-50 minutes. The edges should look set while the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for an additional 1 hour.
Chilling and Topping
- Let the cheesecake cool to room temperature and then refrigerate for at least 4 hours, preferably overnight.
- Before serving, spread a layer of Biscoff spread on top, and drizzle with caramel if desired.
Notes
Wrap the springform pan in aluminum foil to prevent water from seeping in. For best results, ensure all ingredients are at room temperature to avoid lumps.