Biscoff Cheesecake Recipe

If you're a fan of rich, creamy, and utterly indulgent desserts, this Biscoff cheesecake recipe is exactly what you need! Combining the unique caramelized flavor of Biscoff cookies with the smooth texture of cheesecake, this dessert will leave your guests craving more. Read on to discover how you can make this heavenly treat step-by-step, with all the necessary tips and tricks for creating a perfect Biscoff cheesecake. Let's dive in and transform your dessert game!

---

What is Biscoff Cheesecake?

Biscoff cheesecake is a luscious dessert that uses Lotus Biscoff cookies and Biscoff cookie butter to bring a delightful caramelized, cinnamon-spiced flavor to traditional cheesecake. The base of this cheesecake consists of a buttery Biscoff cookie crust, while the filling is rich and creamy, infused with a swirl of Biscoff spread for extra flavor. It’s perfect for anyone with a sweet tooth and a love for smooth, decadent desserts.

---

Ingredients List for Biscoff Cheesecake

Before we jump into the process, it’s essential to gather all the ingredients you'll need. Here's a breakdown of what goes into making the perfect Biscoff cheesecake:

For the Crust:

• 250g (about 25-30) Biscoff cookies (crushed into crumbs)
• 100g melted unsalted butter
• 1 tbsp granulated sugar (optional, for added sweetness)

For the Cheesecake Filling:

• 600g full-fat cream cheese (at room temperature)
• 200g Biscoff spread (smooth or crunchy)
• 200g granulated sugar
• 3 large eggs (at room temperature)
• 1 tsp vanilla extract
• 200ml heavy cream (cold)
• 2 tbsp all-purpose flour (optional, for extra structure)

For the Topping:

• 150g Biscoff spread (slightly warmed for drizzling)
• Crushed Biscoff cookies (for garnish)

---

Substitutions and Variations

There are a few ways you can change up the Biscoff cheesecake recipe to suit your dietary needs or taste preferences. Here are some ideas:

• Gluten-Free Variation: To make this cheesecake gluten-free, simply replace the Biscoff cookies with a gluten-free alternative. There are several gluten-free cookie brands that would work well as a substitute.
• Dairy-Free Variation: Use dairy-free cream cheese and heavy cream to make a dairy-free version of the cheesecake. There are several plant-based brands that offer cream cheese and heavy cream alternatives that can be used in the same quantities.
• Sugar-Free Variation: Replace the granulated sugar with a sugar substitute like Stevia or monk fruit sweetener to make the cheesecake lower in sugar.
• Different Cookie Crust: If you can’t find Biscoff cookies, try making the crust with graham crackers or digestive biscuits. The flavor will be slightly different, but still delicious.

---

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let's get into the cooking process. Making a Biscoff cheesecake isn't as difficult as it may seem, but it does require a little attention to detail to achieve the best results. Here’s a breakdown of each step.

---

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

Step 1: Prepare the Crust

1. Preheat the oven to 175°C (350°F).
2. Crush the Biscoff cookies by placing them in a food processor or crushing them by hand with a rolling pin. The crumbs should be fine and even.
3. Mix the cookie crumbs with melted butter until the mixture resembles wet sand. If you prefer a sweeter crust, you can add a tablespoon of sugar.
4. Press the mixture into the base of a 9-inch springform pan, ensuring an even layer across the bottom. Use the back of a spoon or a flat-bottomed glass to pack it down tightly.
5. Bake the crust for 8-10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. This should take about 3-4 minutes using a hand mixer or stand mixer.
2. Add the Biscoff spread and continue beating until fully combined.
3. Incorporate the eggs, adding one at a time and mixing on low speed. Be careful not to overmix, as this can introduce too much air into the batter, causing cracks in the cheesecake as it bakes.
4. Add the vanilla extract and the heavy cream, mixing just until combined. If you want a thicker filling, add 2 tablespoons of all-purpose flour.
5. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Prepare a water bath by wrapping the outside of the springform pan in two layers of foil. Place the foil-wrapped pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the cheesecake pan.
2. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. It should still have a slight wobble in the center when you jiggle the pan.
3. Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool slowly in the oven for 1 hour. This helps prevent cracks from forming on the surface.

Step 4: Cool and Chill

1. After the hour has passed, remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature.
2. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 5: Add the Topping

1. Once the cheesecake has chilled, warm the Biscoff spread slightly in the microwave or over a double boiler to make it easier to drizzle.
2. Drizzle the warm Biscoff spread over the top of the cheesecake in a decorative pattern.
3. Sprinkle with crushed Biscoff cookies for added texture and flavor.

---

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing introduces too much air into the batter, which can cause cracks in the cheesecake as it bakes.
• Skipping the Water Bath: A water bath ensures even cooking and helps prevent cracks on the surface of the cheesecake.
• Not Chilling Long Enough: Cheesecake needs time to set properly, so don’t rush the chilling process. Allow at least 4 hours in the fridge.
• Using Cold Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. Cold ingredients can result in a lumpy batter.

---

Serving and Presentation Tips

Presentation plays a crucial role in elevating the appeal of your Biscoff cheesecake. Here are a few tips to make sure your dessert looks as good as it tastes:

How to Serve Biscoff Cheesecake

• Chill before serving: Always serve your Biscoff cheesecake well-chilled, straight from the fridge. It’s much easier to slice and serves cleanly when it’s cold.
• Slice with a hot knife: For neat slices, run a sharp knife under hot water before slicing the cheesecake. Wipe the blade clean between each cut to ensure clean edges.

---

Presentation Ideas for Biscoff Cheesecake

• Cookie Crumbles: Decorate each slice with additional crushed Biscoff cookies for a crunchy contrast.
• Whipped Cream: Add a dollop of freshly whipped cream on each slice for an extra touch of indulgence.
• Chocolate Drizzle: For a fun twist, drizzle melted dark chocolate over the top alongside the Biscoff spread for a more complex flavor profile.

---

Biscoff Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest cheesecake texture.
• Chill Time: Patience is key! Allow enough time for your cheesecake to chill and set properly. Overnight chilling gives the best results.
• Flour for Structure: If you want a firmer cheesecake, adding a little flour can help give it more structure while baking.

---

Frequently Asked Questions (FAQs)

Q: Can I freeze Biscoff cheesecake?
A: Yes! Biscoff cheesecake freezes well. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: Can I make this cheesecake ahead of time?
A: Absolutely. In fact, making it a day ahead allows the flavors to meld and gives the cheesecake time to fully set.

Q: How long will Biscoff cheesecake last in the fridge?
A: Stored properly, Biscoff cheesecake will last up to 5 days in the refrigerator.

---

Conclusion

Biscoff cheesecake is an irresistible dessert that perfectly balances creamy richness with the sweet, spiced flavor of Biscoff cookies. Whether you're hosting a dinner party or just craving a delicious treat, this recipe is sure to impress. With simple ingredients and straightforward steps, anyone can create this stunning dessert. So go ahead and give this Biscoff cheesecake a try – you won’t regret it!

Print