Description
Biscoff Cheesecake brings creamy, caramelized cookie goodness right to your dessert table. Smooth cream cheese and crunchy Lotus cookies blend into a sweet treat that melts in your mouth.
Ingredients
Scale
Main Ingredients:
- 600 grams cream cheese
- 250 grams Biscoff cookies
- 200 grams Biscoff spread
Supporting Ingredients:
- 300 milliliters heavy cream
- 200 grams powdered sugar
- 100 grams Biscoff cookies
Binding and Flavoring Ingredients:
- 100 grams unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Crush 250g Biscoff cookies into fine crumbs using a food processor or rolling pin. Break the cookies into a uniform texture that resembles wet sand.
- Melt 100g unsalted butter and mix thoroughly with the cookie crumbs until the mixture holds together when pressed.
- Transfer the cookie-butter mixture into a 9-inch springform pan. Press firmly and evenly across the bottom to create a compact base.
- Preheat the oven to 180°C (350°F). Bake the crust for 10 minutes until lightly golden and set.
- Remove the crust from the oven and allow it to cool completely at room temperature.
- Beat 600g softened cream cheese in a large bowl with an electric mixer for 2-3 minutes until completely smooth.
- Add 200g powdered sugar gradually, mixing on low speed to prevent sugar from flying everywhere.
- Incorporate 200g Biscoff spread and 1 teaspoon vanilla extract into the cream cheese mixture. Beat until fully combined.
- Whip 300ml heavy cream in a separate bowl until stiff peaks form, being careful not to over-beat.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the mixture’s airiness.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Refrigerate the cheesecake, covered, for at least 4 hours or overnight to allow it to set completely.
- Crush an additional 100g Biscoff cookies into small pieces for topping.
- Remove the cheesecake from the refrigerator and release the springform pan’s sides.
- Sprinkle the crushed cookies over the top of the cheesecake.
- Warm 2-3 tablespoons of Biscoff spread in the microwave for 10-15 seconds.
- Drizzle the warm Biscoff spread across the cheesecake in a decorative pattern.
Notes
- Swap regular butter for dairy-free alternatives to make this recipe vegan-friendly.
- Chill your mixing bowl and whisk before whipping cream for the most stable peaks.
- Use room temperature cream cheese to prevent lumps and ensure a smooth filling.
- Crush cookies finely for a more compact crust that holds together perfectly when sliced.
- Prep Time: 20-25 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 615 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 44 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg