Description
This rich and creamy Biscoff Cheesecake combines the luscious flavors of cream cheese and Biscoff cookie butter for an indulgent dessert that is perfect for any occasion. Featuring a crunchy Biscoff cookie crust and a smooth, velvety filling infused with the distinct caramelized flavor of Biscoff spread, this cheesecake offers a sweet and satisfying treat.
Ingredients
Scale
Crust
- 3 cups crushed Biscoff cookies (255 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
Filling
- 32 ounces cream cheese, room temperature (908 grams, 4 bricks)
- 1 cup granulated sugar (200 grams)
- 1¼ cups heavy cream, room temperature (284 grams)
- ½ cup Biscoff cookie butter (135 grams)
- â…“ cup sour cream, room temperature (76 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 2½ tablespoons all-purpose flour (19 grams)
- â…” cup Biscoff cookie butter (180 grams) for topping
Instructions
- Prepare the crust: Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the crushed Biscoff cookies with the ¼ cup of granulated sugar. Stir in the melted unsalted butter until the mixture is well combined and resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place it in the oven and bake for about 10 minutes, then remove and let it cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of granulated sugar, continuing to beat until fully incorporated and silky. Slowly add the heavy cream, Biscoff cookie butter (135 grams), and sour cream, mixing well after each addition to ensure a smooth texture. Add the kosher salt and mix again. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, gently fold in the all-purpose flour to stabilize the filling without overmixing.
- Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading evenly. Place the pan on the middle rack of your preheated oven. Bake for 1 hour and 45 minutes (165 minutes total), or until the center is just set and slightly jiggly but not liquid. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually, reducing the risk of cracks.
- Cool and chill: Remove the cheesecake from the oven and let it reach room temperature. Once cooled, spread â…” cup of Biscoff cookie butter evenly over the top as a luscious topping. Wrap the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to fully set and develop the best flavor.
- Serve: Release the cheesecake from the springform pan carefully, slice into 12 even pieces, and serve chilled. Optionally, garnish with whipped cream or extra Biscoff cookie crumbs for added texture and presentation.
Notes
- Make sure all dairy ingredients (cream cheese, heavy cream, sour cream, eggs) are at room temperature for a smooth and lump-free batter.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
