Biscoff Cheesecake Recipe

If you're a fan of Biscoff cookies and creamy, rich cheesecakes, then you're in for a real treat! This Biscoff Cheesecake recipe combines the irresistible flavor of spiced Biscoff biscuits with a luscious cream cheese filling, all topped off with even more indulgent Biscoff spread. It’s a match made in dessert heaven that you won't be able to stop thinking about. Stick around for this step-by-step guide and learn how to whip up this heavenly dessert in the comfort of your own kitchen!

this Recipe

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What is Biscoff Cheesecake?

Biscoff Cheesecake is a delightful dessert that combines the deep, caramelized flavor of Biscoff cookies with the smooth, creamy richness of a traditional cheesecake. Biscoff cookies, also known as Speculoos biscuits, are spiced shortcrust biscuits with a unique caramel flavor that works perfectly in both the base and topping of this cheesecake. This cheesecake recipe uses Biscoff biscuits for the crust, Biscoff spread swirled into the filling, and even more spread on top for a finishing touch.

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Ingredients List for Biscoff Cheesecake

Crust Ingredients:

• 250g Biscoff Cookies (about 25 cookies)
• 100g Unsalted Butter, melted

Cheesecake Filling Ingredients:

• 500g Cream Cheese, room temperature
• 150g Granulated Sugar
• 200g Biscoff Spread (smooth or crunchy)
• 2 Large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 200ml Double Cream, whipped
• 1 tablespoon Cornstarch (optional, for a firmer texture)

Topping Ingredients:

• 150g Biscoff Spread, melted for easy pouring
• Crushed Biscoff Cookies, for garnish

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Substitutions and Variations

One of the great things about this Biscoff Cheesecake recipe is how versatile it is. You can make several substitutions or variations to cater to your taste or dietary needs.

1. Gluten-Free Option: If you’re gluten-intolerant, you can swap out regular Biscoff cookies for gluten-free alternatives. The filling itself is naturally gluten-free, so just ensure that the cookies you use for the crust are also gluten-free.
2. Dairy-Free Option: You can make this cheesecake dairy-free by using plant-based cream cheese and whipped coconut cream. Be sure to use vegan butter for the crust as well.
3. Lower Sugar Option: For a less sweet version, you can reduce the amount of sugar in the filling or use a sugar substitute like stevia or monk fruit. Keep in mind that Biscoff spread is already quite sweet, so adjust accordingly.
4. Crunchy vs. Smooth Biscoff Spread: While the recipe calls for smooth Biscoff spread, using the crunchy version adds an extra layer of texture to the cheesecake, which some people might prefer.
5. Chocolate Biscoff Cheesecake: For a decadent twist, consider adding melted dark chocolate to the filling or drizzling it over the top. The slight bitterness of the chocolate pairs beautifully with the caramel notes of the Biscoff.

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Step-by-Step Cooking Instructions

Ready to get started? Here's how you can make your own Biscoff Cheesecake step by step:

Step 1: Prepare the Crust

1. Crush the Biscoff cookies: You can either pulse them in a food processor or place them in a sealed bag and crush them with a rolling pin until you achieve a fine crumb texture.
2. Combine with melted butter: Pour the melted butter over the crushed cookies and mix well until the mixture resembles wet sand.
3. Press into the pan: Press the cookie mixture into the base of a springform pan (about 9 inches in diameter), ensuring it’s evenly distributed and packed down firmly. Use the back of a spoon or a flat-bottomed glass to smooth the crust.
4. Chill the crust: Place the crust in the fridge for at least 15-20 minutes to firm up.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese and sugar: In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Make sure there are no lumps.
2. Add the Biscoff spread and vanilla: Blend in the Biscoff spread and vanilla extract, ensuring that everything is well incorporated.
3. Mix in the eggs: Add the eggs one at a time, beating on low speed after each addition to prevent overmixing, which can cause cracks in your cheesecake.
4. Fold in the whipped cream: Gently fold in the whipped cream, which adds lightness to the cheesecake.
5. Add cornstarch (optional): For a firmer cheesecake, stir in 1 tablespoon of cornstarch. This helps the cheesecake hold its shape better.

Step 3: Bake the Cheesecake

1. Preheat the oven: Preheat your oven to 160°C (320°F).
2. Pour the filling: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
3. Bake: Place the cheesecake in the center of the preheated oven. Bake for 50-60 minutes or until the center is just set but still has a slight wobble.
4. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This gradual cooling process prevents cracks from forming.
5. Chill in the fridge: After cooling, transfer the cheesecake to the fridge to chill for at least 4 hours, or preferably overnight.

Step 4: Add the Biscoff Topping

1. Melt the Biscoff spread: In a microwave-safe bowl, melt the Biscoff spread for 30 seconds until it reaches a pourable consistency.
2. Pour over the cheesecake: Pour the melted Biscoff spread over the chilled cheesecake, allowing it to spread evenly across the top.
3. Garnish: Crush some Biscoff cookies and sprinkle them around the edges of the cheesecake for a beautiful finishing touch.

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Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing can incorporate too much air into the filling, leading to cracks or a less creamy texture. Be sure to mix just until ingredients are combined.
2. Skipping the Cooling Time: It might be tempting to cut into the cheesecake right away, but skipping the cooling and chilling process will affect the texture and flavor. Patience is key!
3. Not Using Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing to ensure a smooth and lump-free filling.
4. Baking at Too High a Temperature: Baking at a high temperature can cause the cheesecake to crack or overcook. Stick to a low and slow bake.

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Serving and Presentation Tips

How to Serve Biscoff Cheesecake

• For the best flavor, serve your Biscoff Cheesecake chilled. Allow the cheesecake to sit at room temperature for about 10 minutes before slicing.
• Use a hot, sharp knife to cut the slices cleanly. After each cut, wipe the blade with a warm, damp cloth to ensure neat, tidy pieces.

Presentation Ideas for Biscoff Cheesecake

• Drizzle melted Biscoff spread or chocolate sauce over each slice for added flair.
• Garnish with whipped cream and a whole Biscoff cookie placed upright in each slice for a dramatic touch.
• Sprinkle crushed Biscoff cookies or caramel shards around the plate for extra texture and visual appeal.

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Biscoff Cheesecake Recipe Tips

• Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth, lump-free filling.
• Preventing Cracks: Baking your cheesecake in a water bath or turning off the oven gradually can help prevent cracks from forming on the surface.
• Get Creative with Toppings: Besides the classic Biscoff topping, you can add fresh berries, caramel drizzle, or even a dollop of whipped cream to enhance the presentation and taste.

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Frequently Asked Questions (FAQs)

1. Can I freeze Biscoff Cheesecake?

Yes, you can freeze Biscoff Cheesecake! Wrap individual slices tightly in plastic wrap and store them in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

2. How long does Biscoff Cheesecake last in the fridge?

Properly stored in an airtight container, Biscoff Cheesecake can last up to 4-5 days in the fridge.

3. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better the next day, as the flavors have more time to meld together. You can make it up to 2 days in advance.

4. Do I need to use a water bath for this recipe?

A water bath helps ensure even baking and prevents cracks, but it’s not absolutely necessary. If you’re concerned about cracks, you can place a tray of water on the lower rack of the oven to add moisture.

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Conclusion

This Biscoff Cheesecake recipe is a dessert lover's dream—creamy, indulgent, and packed with the unmistakable flavor of Biscoff cookies. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this cheesecake is sure to impress. Try out the recipe and enjoy every luscious, spiced bite. Don't forget to share with friends and family—they’ll be begging you for the recipe!

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