Why Make This Recipe
Biscoff Cheesecake is a delightful dessert that combines the rich flavors of cream cheese and the delectable spiced notes of Biscoff cookies. This cheesecake is not just a treat for the taste buds but also a feast for the eyes, making it perfect for any occasion. Whether you’re celebrating a special event or simply indulging yourself, this cheesecake brings comfort and joy in every bite.
How to Make Biscoff Cheesecake
Ingredients:
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 920 g cream cheese (4 bricks, softened to room temperature)
- 150 g granulated sugar
- 150 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g Biscoff spread (warmed until runny)
- Biscoff cookies (as many as you’d like for topping)
Directions:
Crust
- Preheat your oven to 180°C (350°F).
- In a food processor, crush the Biscoff cookies until they are fine crumbs.
- Mix the crushed cookies with melted butter until combined.
- Press the mixture into the bottom of a springform pan to form a crust. Make sure it is packed tightly.
- Bake the crust for about 10 minutes. Remove from the oven and let it cool.
Cheesecake
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add in the Greek yogurt, vanilla extract, and ground cinnamon. Mix well until combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture on top of the cooled crust.
- Gently drizzle the warmed Biscoff spread on top of the mixture and swirl it with a knife to create a marbled effect.
- Bake in the oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the door ajar, allowing the cheesecake to cool slowly for about an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.
How to Serve Biscoff Cheesecake
Slice the cheesecake into even pieces and serve chilled. You can top it with more Biscoff spread or additional Biscoff cookies for extra flavor. It pairs wonderfully with a cup of coffee or tea, making it a great dessert for gatherings or a cozy night in.
How to Store Biscoff Cheesecake
Store any leftover Biscoff Cheesecake in the refrigerator. It should be covered to avoid absorbing other odors. The cheesecake will last for about 4-5 days in the fridge.
Tips to Make Biscoff Cheesecake
- Make sure your cream cheese is softened to room temperature for a smoother mixture.
- Use room temperature eggs to help the cheesecake bake evenly.
- For a cleaner slice, use a hot knife to cut through the cheesecake, wiping the knife clean between cuts.
Variation
You can add different flavors, such as chocolate chips or caramel drizzle, to the cheesecake mixture before baking. Another option is to make a chocolate crust by using chocolate cookies instead of Biscoff for a unique twist.
FAQs
Can I freeze Biscoff Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It will last for about 2-3 months in the freezer. Thaw it in the fridge before serving.
How can I tell when the cheesecake is done baking?
The cheesecake is done when it is set at the edges but still slightly wobbly in the center. It will continue to set as it cools.
Can I make this cheesecake without eggs?
Yes, you can substitute the eggs with a mixture of flaxseed meal and water or a commercial egg replacer for a vegan version. This may alter the texture slightly but will still be delicious!
Biscoff Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cheesecake combining rich cream cheese and the delectable flavors of Biscoff cookies, perfect for any occasion.
Ingredients
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 920 g cream cheese (softened to room temperature)
- 150 g granulated sugar
- 150 g Greek yogurt (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs (room temperature)
- 150 g Biscoff spread (warmed until runny)
- Biscoff cookies (for topping)
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, crush the Biscoff cookies until fine crumbs.
- Mix the crushed cookies with melted butter until combined.
- Press the mixture into the bottom of a springform pan to form a crust and pack tightly.
- Bake the crust for about 10 minutes. Remove and let cool.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add Greek yogurt, vanilla extract, and ground cinnamon. Mix well.
- Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture on top of the cooled crust.
- Drizzle warmed Biscoff spread on top and swirl with a knife.
- Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and leave the door ajar for about an hour.
- Chill in the refrigerator for at least 4 hours (or overnight) before serving.
Notes
Store leftovers in the refrigerator covered to avoid odor absorption. It lasts about 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
