Biscoff Cheesecake

why make this recipe

Biscoff Cheesecake is a delicious treat that combines the flavors of rich cream cheese and the warm spice of Biscoff cookies. This no-fail dessert is perfect for gatherings, parties, or just a special treat for yourself. Its creamy texture and unique taste will impress your friends and family. Plus, it’s simple to make, allowing even novice bakers to create a stunning dessert.

how to make Biscoff Cheesecake

Ingredients:

• 350 g biscoff cookies (about 45 cookies)
• 150 g unsalted butter (melted)
• 920 g cream cheese (4 bricks, softened to room temperature)
• 150 g granulated sugar
• 150 g Greek yogurt (room temperature)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 large eggs (room temperature)
• 150 g biscoff spread (warmed until runny)
• Biscoff cookies (as many as you’d like for decoration)

Directions:

1. Crust: Start by preheating your oven to 175°C (350°F). Crush the biscoff cookies in a food processor or by hand until they resemble fine crumbs. Combine the crushed cookies with melted butter in a bowl and mix until well combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.

2. Cheesecake: In a large bowl, mix the softened cream cheese and granulated sugar until smooth. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing well after each addition. Add the eggs one at a time, mixing just until combined after each egg. Lastly, pour in the warmed biscoff spread and mix until smooth.

3. Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for about 60-70 minutes. The edges should be set while the center still has a slight jiggle.

4. Once done, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. This helps prevent cracking. Afterward, remove it from the oven and let it cool completely at room temperature.

5. Chill the cheesecake in the fridge for at least 4 hours, or overnight if possible, to set.

6. Toppings: Before serving, spread extra biscoff spread on top and add as many biscoff cookies as you like for decoration.

how to serve Biscoff Cheesecake

Cut the cheesecake into slices and serve it chilled as a delightful dessert. It’s great on its own or paired with a dollop of whipped cream for extra creaminess. You can also serve it with coffee or tea for a perfect finish to any meal.

how to store Biscoff Cheesecake

To store Biscoff Cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to a week. For longer storage, you can freeze the cheesecake, wrapped tightly in plastic and then aluminum foil, for up to three months. Thaw in the refrigerator before serving.

tips to make Biscoff Cheesecake

• Make sure your cream cheese is softened to room temperature to ensure a smooth filling.
• Avoid overmixing once you add the eggs to prevent cracking.
• For a different flavor, try a different cookie for the crust or mix in other toppings, like chocolate or caramel.
• Let the cheesecake cool slowly in the oven to reduce the chance of cracking.

variation

You can experiment with this recipe by adding different flavors. For instance, you can add chocolate chips to the filling, or swirl in some caramel for added sweetness.

FAQs

Q: Can I use a different kind of cookie for the crust?
A: Yes, you can use any cookie you like, but keep in mind that the flavor will change based on your choice.

Q: How do I know when the cheesecake is done?
A: The edges will be set, and the center will have a slight jiggle. It will firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is perfect for making a day or two in advance. Just keep it refrigerated until ready to serve.

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