Description
Creamy Biscoff cheesecake blends Belgian cookie magic with silky cream cheese perfection. Indulgent layers of caramelized spice and smooth richness promise sweet comfort you’ll savor with every delightful bite.
Ingredients
Scale
Main Ingredients:
Base:
- 250 grams (8.8 ounces) Biscoff biscuits
- 75 grams (2.6 ounces) unsalted butter
Cheesecake Filling:
- 1000 grams (35.3 ounces) cream cheese
- 200 grams (7.1 ounces) Biscoff spread
- 3 large eggs
- 2 egg yolks
- 150 grams (5.3 ounces) granulated sugar
- 150 grams (5.3 ounces) brown sugar
Topping:
- 150 grams (5.3 ounces) Biscoff spread
- 8 Biscoff biscuits
Additional Ingredients:
- 150 grams (5.3 ounces) sour cream
- 2 tablespoons vanilla paste
Instructions
- Prepare the oven at 160°C (320°F) and create a crumbly foundation by pulverizing Biscoff cookies and blending with melted butter, then firmly compact into a springform pan. Refrigerate the crust to set its structure.
- In a spacious mixing bowl, whip cream cheese with granulated and brown sugars, incorporating sour cream until achieving a velvety consistency. Introduce vanilla paste and Biscoff spread, stirring until harmoniously integrated.
- Gently fold eggs and egg yolks into the mixture, incorporating them individually to maintain a smooth, homogeneous texture without overmixing.
- Cascade the creamy cheesecake batter onto the chilled crust, distributing evenly. Slide into the preheated oven and bake for 60-70 minutes, monitoring until the perimeter appears firm while the center retains a subtle wobble.
- After cooling completely, drizzle and spread liquefied Biscoff spread across the surface, artfully garnishing with whole Biscoff cookies for a decorative and indulgent finish.
Notes
- Crush biscuits thoroughly to create a smooth, compact base that holds together perfectly when sliced.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free cheesecake texture that blends seamlessly.
- Avoid overmixing the batter after adding eggs to prevent air bubbles and potential cracking during baking.
- Cool the cheesecake gradually by leaving it in the oven with the door slightly open to prevent sudden temperature changes that can cause surface cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 555 kcal
- Sugar: 43 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 135 mg