Description
Creamy Biscoff cheesecake delivers pure indulgence with layers of cookie butter bliss. Smooth cream cheese and caramelized speculoos create a luxurious dessert that melts hearts and satisfies sweet cravings completely.
Ingredients
Scale
Main Ingredients:
Crust:
- 2 cups Biscoff cookie crumbs
- 6 tablespoons (90 milliliters) unsalted butter, melted
Filling:
- 3 packages (8 ounces or 226 grams each) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
- 3 large eggs
- 1 cup (250 grams) Biscoff spread
Garnish and Topping:
- 1/2 cup (125 grams) Biscoff spread, melted
- Whipped cream (optional)
- Crushed Biscoff cookies
Flavor Enhancer:
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Craft a buttery foundation by pulverizing Biscoff cookies into fine crumbs and blending with melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the base of a springform pan, creating a compact layer that will support the creamy filling.
- Toast the crust in a preheated oven until lightly golden, then set aside to cool and stabilize.
- Whip cream cheese in a large mixing bowl until silky and free of lumps, ensuring a smooth texture for the cheesecake.
- Gradually incorporate sugar, sour cream, and vanilla extract into the cream cheese, stirring gently to maintain a luxurious consistency.
- Introduce eggs one at a time, gently folding them into the mixture to prevent overmixing and maintain a delicate structure.
- Swirl Biscoff spread throughout the batter, creating a marbled effect that promises rich, caramelized undertones.
- Carefully pour the luscious filling over the prepared crust, using a spatula to create an even, glossy surface.
- Bake the cheesecake in a moderate oven, watching for a slightly jiggly center that indicates perfect custard-like consistency.
- Allow the cheesecake to cool gradually inside the oven with the door slightly ajar, preventing sudden temperature changes that could cause cracking.
- Once completely cooled, refrigerate the cheesecake for several hours to set and develop deep, complex flavors.
- Before serving, drizzle with additional melted Biscoff spread and optionally garnish with whipped cream and crushed cookies for a dramatic presentation.
Notes
- Customize your crust by mixing different cookie types for unique flavor combinations.
- Prevent cracks by avoiding overmixing the cheesecake batter and using room temperature ingredients.
- Create a water bath by placing the springform pan inside a larger pan filled with hot water to ensure even baking and moisture.
- Experiment with dietary modifications like using low-fat cream cheese or gluten-free cookies for alternative versions of the dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 450
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg