Biscoff Cheesecake

Biscoff cheesecake is truly a delightful treat that everyone can enjoy! If you’re a fan of sweet, creamy desserts, this is your opportunity to create something wonderfully indulgent. Imagine layers of rich cream cheese mixed with the irresistible flavor of Biscoff spread, all resting on a crunchy, buttery Biscoff cookie crust. It’s the kind of dessert that takes gatherings from ordinary to unforgettable. Plus, it’s surprisingly simple to whip up! As we stroll through this recipe together, I’ll share tips and tricks to ensure your Biscoff cheesecake turns out perfectly every time. So, let’s get ready to impress with this dreamy masterpiece that’s easy enough to make at home. Buckle up for a delicious journey that ends with a slice of heaven!

Why This Recipe Works

One of the best parts about this Biscoff cheesecake is how it combines Biscoff cookies in both the crust and the filling. This creates a delightful layer of flavor that keeps every bite interesting and flavorful. By using a water bath during baking, the cheesecake cooks evenly, resulting in a smooth, creamy texture that doesn’t crack. The secret weapon here is full-fat cream cheese, which provides that rich and velvety mouthfeel that defines a great cheesecake. When mixed well, it becomes the perfect base for our luscious Biscoff goodness.

Why You’ll Love This Biscoff Cheesecake

You’re going to love how perfectly balanced the sweetness is in this cheesecake. The combination of Biscoff spread and cookies creates an indulgent yet not overwhelming sweetness that delights the taste buds. Plus, there’s a gluten-free option! That means no one will miss out on this scrumptious dessert, accommodating all dietary preferences. Imagine showing up at a gathering with this stunning cheesecake—it’s a showstopper that will impress friends and family whether it’s a casual dinner or a formal celebration. Each slice is a treat, making it a crowd favorite.

Ingredients

Here’s what you’ll need to create this heavenly Biscoff cheesecake:

• 32 Biscoff cookies (250 grams)
• 1/3 cup unsalted butter (75 grams), cut into pats
• 1/16 teaspoon salt
• 24 ounces full-fat cream cheese (675 grams), room temperature
• 1 1/4 cups granulated sugar (250 grams)
• 1 cup creamy Biscoff spread (275 grams)
• 1/2 cup sour cream (115 grams)
• 2 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs (about 50 grams each, out of shell)
• 125 grams remaining Biscoff spread
• 2 whole Biscoff cookies
• 1/4-1/3 cup crushed Biscoff cookies

Prepare the Crust

1. First, let’s get started by preheating your oven to 350°F (175°C). Line the bottom of a 9” springform pan with parchment paper and place it on the lower rack of the oven.
2. While that heats, melt the unsalted butter in a microwave-safe bowl. Simply heat at 50% power for 10-15 seconds, stir, and repeat until fully melted.
3. Now, pulse the Biscoff cookies in a food processor until they form uniform crumbs.
4. Mix the crumbs with the melted butter and salt, stirring until everything is well combined.
5. Press the mixture into the bottom and halfway up the sides of the springform pan, leveling it with the bottom of a flat glass. Bake for about 6-8 minutes or until it looks dry. Let it cool on a rack for 15 minutes to set.

Make the Filling

1. In a large mixing bowl, grab your electric hand mixer and beat the room-temperature cream cheese and granulated sugar on medium speed. Keep at it until fluffy and well combined.
2. Add in the Biscoff spread. Make sure it’s mixed in thoroughly.
3. Next, blend in the sour cream, heavy cream, vanilla extract, and salt, mixing on low speed until just combined.
4. Now, gently incorporate the eggs, one at a time, being careful not to overmix right here. This is key to avoiding cracks later on.

Prepare the Water Bath Pan

1. For the water bath, cut three pieces of heavy-duty foil that are at least 14” long. Layer them flatly on top of each other, and place your cheesecake pan in the center.
2. Wrap the foil around the pan, making sure it doesn’t touch the rim—this keeps water from getting in.
3. Set up a larger roasting pan and boil some water in a kettle.
4. Once your crust is cooled, pour the cheesecake filling over it, smoothing the top with a spatula.
5. Carefully position the foiled pan in the roasting pan, then pour boiling water halfway up the sides of the cheesecake pan. This step is crucial for even baking!

Bake the Cheesecake

1. Bake in your preheated oven at 325°F (167°C) for about 50 minutes. The cheesecake should be slightly jiggly and not fully set in the center—that’s just right.
2. Carefully remove the roasting pan from the oven and let the cheesecake cool for about an hour. After that, transfer it to a cooling rack for roughly 2 hours or until it reaches room temperature.
3. Once it’s cooled, refrigerate it for at least 8 hours. Cover it up to prevent condensation, which can ruin that beautiful surface.

Make the Topping

1. For a gorgeous topping, melt the remaining Biscoff spread in a small saucepan over medium-low heat for about 1-2 minutes, stirring frequently until it’s pourable.
2. Once ready, pour the melted Biscoff over the chilled cheesecake, spreading it gently for an even finish.
3. Finish by garnishing with crushed Biscoff cookies around the edge and placing two whole cookies in the center for a stylish touch.

Serving Suggestions

When it’s time to serve, chill the cheesecake for maximum flavor. Pair it with freshly whipped cream on the side and a sprinkle of crushed Biscoff cookies for some extra texture. For coffee lovers, pairing this treat with freshly brewed coffee or espresso makes for a delightful dessert experience.

Tips for Success

To ensure everything goes smoothly, make sure all ingredients, especially cream cheese, are at room temperature. This trick helps achieve that creamy consistency we all crave. Also, remember not to overmix after adding the eggs. This simple step helps prevent those dreaded cracks in your cheesecake, leaving you with a flawless finish.

Variations

Feeling adventurous? If you want to switch things up, you can substitute Biscoff cookies for Oreos to change up the flavor profile. Another fantastic option is to add a layer of chocolate ganache on top for a decadent twist that chocolate lovers will adore.

Storage Tips

If you have any leftovers (though that’s unlikely!), store them covered in the refrigerator for up to 4 days. For even longer storage, freeze it for up to 3 months. Just remember to thaw it overnight in the refrigerator before serving again.

FAQs

1. Can I make this recipe gluten-free?
   Absolutely! Just swap in gluten-free Biscoff cookies for the crust and filling.
2. How can I prevent cracks in my cheesecake?
   The water bath is crucial here. Also, remember not to overmix after the eggs go in.
3. Is it necessary to chill the cheesecake for 8 hours?
   Yes. Chilling allows the flavors to meld beautifully and ensures you get the best texture.
4. Can I make this recipe in advance?
   You sure can! It’s perfect for making a day or two ahead of your event.
5. What’s the best way to cut cheesecake?
   Use a warm knife and wipe it clean between cuts. This gives you those gorgeous clean slices.

Your journey with Biscoff cheesecake is going to be a flavorful adventure! This delightful balance of creamy and crunchy makes it an ideal addition to any dessert spread. With its unique flavor and rich texture, expect your guests to rave about it long after the last bite. Enjoy creating and indulging in this heavenly dessert!

Biscoff Cheesecake

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Biscoff cheesecake combines creamy richness with flavorful layers of Biscoff cookies and spread. It’s an easy, crowd-pleasing dessert for any occasion.

• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 32 Biscoff cookies (250 grams)
• 1/3 cup unsalted butter (75 grams), cut into pats
• 1/16 teaspoon salt
• 24 ounces full-fat cream cheese (675 grams), room temperature
• 1 1/4 cups granulated sugar (250 grams)
• 1 cup creamy Biscoff spread (275 grams)
• 1/2 cup sour cream (115 grams)
• 2 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs (about 50 grams each, out of shell)
• 125 grams remaining Biscoff spread
• 2 whole Biscoff cookies
• 1/4–1/3 cup crushed Biscoff cookies

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Instructions

• Preheat oven to 350°F (175°C). Prepare a 9” springform pan with parchment paper.
• Melt unsalted butter and mix with crushed Biscoff cookies and salt. Press into the pan and bake for 6-8 minutes.
• Beat cream cheese and sugar until fluffy. Add Biscoff spread, sour cream, heavy cream, vanilla, and salt; mix well.
• Incorporate eggs one at a time without overmixing.
• Wrap the springform in foil and prepare a water bath. Pour the filling into the crust and place in the bath.
• Bake at 325°F (167°C) for 50 minutes. Cool, then refrigerate for at least 8 hours.
• Melt remaining Biscoff spread for topping and drizzle over the cheesecake. Garnish with crushed cookies.

Last Step:

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Notes

Ensure all ingredients are at room temperature for a smooth mixture.
Do not overmix after adding eggs to avoid cracks.
You can substitute Biscoff cookies with gluten-free options.

• Author: Marry
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 25
• Sodium: 320
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 6
• Cholesterol: 110