why make this recipe
Biscoff Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet, spiced flavor of Biscoff cookies. This recipe is perfect for those who love a unique twist on traditional cheesecake. Biscoff cookies not only give the crust a delightful crunchy texture but also add a wonderful flavor that pairs beautifully with the creamy cheesecake filling. It’s a crowd-pleaser for gatherings, celebrations, or just as a sweet treat for yourself.
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).
- Crush the Biscoff cookies in a food processor until they are fine crumbs.
- Mix the cookie crumbs with the melted butter in a bowl until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove it and let it cool slightly.
Cheesecake
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the Greek yogurt, vanilla extract, and ground cinnamon to the mixture. Blend well.
- Slowly add the eggs one at a time, mixing after each addition until fully combined.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it for at least 4 hours or overnight.
Toppings
- Once the cheesecake is chilled, drizzle the warmed Biscoff spread on top.
- Add Biscoff cookies as a decorative topping, using as many as you like.
how to serve Biscoff Cheesecake
Slice the Biscoff Cheesecake into wedges using a sharp knife. Serve it chilled, with an extra drizzle of Biscoff spread if desired. This dessert pairs perfectly with a cup of coffee or tea, making it a great option for any occasion.
how to store Biscoff Cheesecake
Store the Biscoff Cheesecake covered in the refrigerator. It will stay fresh for about 5-7 days. If you want to keep it longer, you can freeze the cheesecake for up to 3 months. Just make sure to wrap it well in plastic wrap and then in aluminum foil before freezing.
tips to make Biscoff Cheesecake
- Make sure all your ingredients are at room temperature for easier mixing and a smoother cheesecake.
- Avoid overmixing the batter to keep the cheesecake light and fluffy.
- If you notice the cheesecake cracking, it may bake a bit too long, or the oven temperature was too high.
- For a firmer cheesecake, add a tablespoon of cornstarch to the batter.
variation
You can try adding different toppings like chocolate ganache, whipped cream, or fresh fruits like strawberries or raspberries for a different flavor twist.
FAQs
1. Can I use another type of cookie for the crust?
Yes, you can use other cookie types like Oreos or graham crackers. Just crush them the same way.
2. Is there a way to make it gluten-free?
Yes, you can use gluten-free cookies for the crust. Just ensure all other ingredients are gluten-free as well.
3. Can I make this cheesecake without eggs?
Yes, you can substitute eggs with a vegan egg replacer like aquafaba or flaxseed meal mixed with water, but the texture may differ slightly.
Biscoff Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delicious dessert that combines creamy cheesecake with the sweet, spiced flavor of Biscoff cookies, perfect for gatherings or as a sweet treat.
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 (for topping)
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies in a food processor until they are fine crumbs.
- Mix the cookie crumbs with the melted butter in a bowl until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove it and let it cool slightly.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the Greek yogurt, vanilla extract, and ground cinnamon to the mixture. Blend well.
- Slowly add the eggs one at a time, mixing after each addition until fully combined.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, drizzle the warmed Biscoff spread on top.
- Add Biscoff cookies as a decorative topping.
Notes
Ensure all ingredients are at room temperature for easier mixing. Avoid overmixing for a light and fluffy cheesecake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American