Biscoff Cheesecake Recipe

If you're a fan of cheesecake and have a soft spot for the irresistible flavor of Biscoff cookies, then you're in for a real treat! This Biscoff Cheesecake recipe combines the creamy richness of a classic cheesecake with the sweet and spiced flavor of Biscoff cookies and spread. Whether you're planning to impress your guests at a dinner party or simply want to indulge in a decadent dessert at home, this recipe will surely be a hit. Read on for a detailed guide on how to make the perfect Biscoff Cheesecake, along with tips, tricks, and variations to suit your taste!

What is Biscoff Cheesecake?

Biscoff Cheesecake is a luscious dessert that pairs the spiced caramel flavor of Lotus Biscoff cookies with the smooth, tangy richness of cheesecake. It typically features a Biscoff cookie crust, a creamy cheesecake filling, and a layer of Biscoff cookie spread on top. This recipe delivers a delightful blend of crunchy, creamy, and spiced flavors, making it a dessert that's hard to resist.

---

Ingredients List for Biscoff Cheesecake

To make the perfect Biscoff Cheesecake, gather these ingredients before you start. Here’s everything you’ll need for both the crust and the filling:

For the Crust:

• Biscoff cookies: 250g (about 25 cookies)
• Unsalted butter: 100g, melted

For the Cheesecake Filling:

• Cream cheese: 500g, softened
• Granulated sugar: 200g
• Vanilla extract: 1 tsp
• Eggs: 3 large
• Sour cream: 200g
• Biscoff cookie spread: 150g (smooth or crunchy, depending on preference)
• Heavy cream: 60ml

For the Topping:

• Biscoff cookie spread: 150g (for the top layer)
• Biscoff cookies: Crushed, for garnish
• Whipped cream (optional): To serve on the side

---

Substitutions and Variations

If you’re missing a few ingredients or simply want to customize this recipe to suit your preferences, here are some easy substitutions and variations:

Substitutions:

• Biscoff cookies: If you can’t find Biscoff cookies, you can substitute them with graham crackers or digestive biscuits for the crust. It will change the flavor profile but still result in a delicious cheesecake.
• Sour cream: You can swap sour cream for Greek yogurt, which will add a slight tang to the cheesecake.
• Cream cheese: Opt for mascarpone if you want a slightly different texture and taste in your cheesecake filling. Mascarpone is softer and creamier but will result in a richer dessert.
• Sugar: Substitute the granulated sugar with brown sugar for a deeper caramelized flavor, or use a sugar substitute for a lower-calorie version.

Variations:

• Chocolate Biscoff Cheesecake: Add a layer of melted chocolate or chocolate ganache between the cheesecake filling and the Biscoff topping for a decadent twist.
• Mini Biscoff Cheesecakes: Instead of making one large cheesecake, divide the ingredients into a muffin tin lined with cupcake wrappers to make individual mini cheesecakes.
• Biscoff Swirl Cheesecake: Swirl extra Biscoff cookie spread into the cheesecake filling before baking for a marbled effect and enhanced flavor.

---

Step-by-Step Cooking Instructions

Follow these instructions for a smooth and successful cheesecake-making process. From preparing the crust to adding the perfect finishing touches, this guide will walk you through every step:

1. Prepare the Crust:

• Preheat your oven to 170°C (340°F).
• Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
• In a mixing bowl, combine the cookie crumbs with the melted butter and stir until the mixture resembles wet sand.
• Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
• Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer or stand mixer until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract and sour cream until everything is well combined and the mixture is smooth.
• Melt 150g of Biscoff cookie spread in the microwave for 20-30 seconds until it becomes runny, then pour it into the cheesecake mixture and fold it in gently.

3. Assemble and Bake the Cheesecake:

• Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
• Place the springform pan in a larger roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
• Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly when shaken.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent the cheesecake from cracking.

---

How to Cook Biscoff Cheesecake: A Step-by-Step Guide

This section will break down the entire cheesecake-making process, ensuring you don’t miss any crucial steps.

1. Preheat the oven: Preheat your oven to 170°C (340°F) and get your springform pan ready.
2. Make the crust: Crush the Biscoff cookies, mix them with melted butter, and bake the crust.
3. Prepare the filling: Beat the cream cheese, sugar, eggs, vanilla, sour cream, and melted Biscoff spread into a smooth mixture.
4. Bake the cheesecake: Bake the cheesecake in a water bath to avoid cracks, then cool it down slowly.
5. Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours (preferably overnight) to fully set.

---

Common Mistakes to Avoid

• Overmixing the batter: Overmixing can incorporate too much air into the cheesecake batter, which can cause the cheesecake to crack as it bakes. Mix just until everything is combined.
• Skipping the water bath: The water bath helps regulate the temperature and prevents cracks from forming on the cheesecake’s surface. Skipping this step could result in an unattractive finish.
• Opening the oven too soon: Resist the temptation to open the oven door during baking! Sudden temperature changes can cause the cheesecake to sink or crack.
• Not chilling long enough: The cheesecake needs time to set in the fridge. Don't rush this step, as cutting into the cheesecake too soon will result in a sloppy texture.

---

Serving and Presentation Tips

For the best presentation and taste, follow these serving suggestions:

• Serve cold: Cheesecake is best served chilled, so make sure to refrigerate it for at least 4 hours (or overnight) before serving.
• Add whipped cream: A dollop of fresh whipped cream pairs perfectly with the creamy cheesecake and balances the richness of the Biscoff spread.
• Drizzle with caramel sauce: For extra indulgence, drizzle some warm caramel sauce over the top of each slice before serving.

---

How to Serve Biscoff Cheesecake

When serving Biscoff Cheesecake, presentation is key to enhancing the dessert experience. Here’s how to serve it like a pro:

• Slice the cheesecake with a warm knife (dip the knife in hot water and wipe it off before each slice) to get clean, even cuts.
• Serve each slice with a garnish of crushed Biscoff cookies or a swirl of extra Biscoff spread on top.
• Add a side of fresh fruit, such as raspberries or strawberries, to cut through the richness of the cheesecake.

---

Presentation Ideas for Biscoff Cheesecake

For a stunning presentation, consider these creative ideas:

• Swirl topping: Instead of spreading the Biscoff cookie spread evenly on top, create a swirl design using the back of a spoon or a toothpick.
• Cookie garnish: Place a whole Biscoff cookie upright in the center of each slice for an eye-catching garnish.
• Layered cheesecake: Create a layered effect by adding a thin layer of Biscoff spread between the crust and the cheesecake filling.

---

Biscoff Cheesecake Recipe Tips

• Room temperature ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This will result in a smoother, lump-free filling.
• Chill the cheesecake properly: For the best texture, refrigerate your cheesecake for at least 4 hours, but overnight is ideal.
• Use a water bath: Always use a water bath to bake cheesecakes. It helps maintain an even temperature and prevents cracking.

---

Frequently Asked Questions (FAQs)

1. Can I freeze Biscoff Cheesecake?

Yes, you can freeze Biscoff Cheesecake! Simply wrap it tightly in plastic wrap and store it in an airtight container. It can last in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

2. Can I make this recipe gluten-free?

Absolutely! You can substitute the Biscoff cookies with gluten-free graham crackers or another gluten-free biscuit for the crust.

3. How long does Biscoff Cheesecake last?

Stored in an airtight container in the fridge, Biscoff Cheesecake can last up to 5 days. Make sure it’s well covered to prevent it from absorbing other fridge odors.

---

Conclusion

Biscoff Cheesecake is a dessert lover's dream, combining the rich creaminess of traditional cheesecake with the unique, spiced sweetness of Biscoff cookies. Whether you’re making it for a special occasion or just because, this recipe is sure to impress. Don’t forget to experiment with variations, and always serve it with love for the best results! So, gather your ingredients and start baking this delightful treat today!

Print