Indulge your taste buds with this delectable Biscoff Cheesecake recipe. The rich and creamy cheesecake filling combined with the irresistible flavor of Biscoff cookies will leave you craving for more. This dessert is perfect for special occasions or when you simply want to treat yourself to something sweet and luxurious.
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Serving: 8-10
- Yield: 1 9-inch cheesecake
- Calories: Approximately 400 calories per serving
Ingredients:
- 2 cups (200g) Biscoff cookie crumbs
- 1/2 cup (113g) unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 1/2 cup (120ml) heavy cream
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Step-by-Step Guide:
Step 1: Prepare the Crust
- In a bowl, combine the Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a greased 9-inch springform pan, creating an even layer.
- Place the pan in the refrigerator to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until well combined, ensuring there are no lumps.
Step 3: Assemble and Bake
- Preheat the oven to 325°F (160°C).
- Pour the cheesecake filling onto the prepared crust in the springform pan, spreading it evenly.
- Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for about 1 hour or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Step 4: Serve and Enjoy
- Once chilled and set, remove the cheesecake from the springform pan.
- Slice into servings and garnish with additional Biscoff cookie crumbs or whipped cream if desired.
- Serve and enjoy the creamy and indulgent Biscoff Cheesecake!
Tips and Tricks:
- For the Biscoff cookie crumbs, you can either use store-bought Biscoff cookies and crush them into fine crumbs or use pre-made cookie crumbs.
- Make sure the cream cheese is softened at room temperature to achieve a smooth and creamy filling.
- To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.
- The cheesecake will firm up as it cools, so don’t worry if it appears slightly jiggly in the center when you remove it from the oven.
Nutritional Information (per serving):
- Calories: 400
- Fat: 28g
- Carbohydrates: 33g
- Protein: 6g
- Fiber: 0.5g
Final Thoughts:
This Biscoff Cheesecake is a heavenly dessert that combines the velvety richness of cheesecake with the irresistible flavor of Biscoff cookies. With its creamy texture and delightful taste, it’s sure to become a favorite among dessert lovers. Indulge in a slice of this decadent treat and savor the magic of Biscoff!
FAQ
Q1: Can I use a different type of cookie for the crust in the Biscoff Cheesecake?
A1: While the Biscoff cookie crust adds a unique flavor, you can substitute it with graham cracker crumbs or another type of cookie crumbs of your choice.
Q2: Can I use light cream cheese to reduce the calorie content in the Biscoff Cheesecake?
A2: Light cream cheese can be used in the Biscoff Cheesecake, but keep in mind that it may affect the texture and creaminess of the cheesecake.
Q3: Can I freeze the Biscoff Cheesecake?
A3: Yes, you can freeze the Biscoff Cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
Q4: Can I use a water bath to prevent cracks on the surface of the Biscoff Cheesecake?
A4: While a water bath can help prevent cracks on the surface of the Biscoff Cheesecake, it’s not necessary for this recipe. However, if you prefer to use a water bath, you can wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water before baking.
Q5: Can I add toppings to the Biscoff Cheesecake?
A5: Absolutely! You can add a drizzle of caramel sauce, chocolate ganache, or even some crushed Biscoff cookies on top of the Biscoff Cheesecake for extra flavor and decoration.
Q6: How should I store the leftover Biscoff Cheesecake?
A6: Store any leftover Biscoff Cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 4-5 days.
Q7: Can I make mini Biscoff Cheesecakes instead of one large cheesecake?
A7: Yes, you can use a muffin pan lined with cupcake liners to make individual mini Biscoff Cheesecakes. Adjust the baking time accordingly, as they will cook faster.
Q8: Can I use a different brand of cookie spread instead of Biscoff in the Biscoff Cheesecake?
A8: Yes, you can substitute Biscoff with other cookie spreads such as Speculoos or Lotus in the Biscoff Cheesecake. The flavor may vary slightly, but it will still be delicious.
Q9: Can I use a hand mixer instead of an electric mixer to make the Biscoff Cheesecake?
A9: Yes, a hand mixer can be used instead of an electric mixer to make the Biscoff Cheesecake. Just make sure to beat the ingredients until smooth and well combined.
Q10: Can I use low-fat sour cream and heavy cream in the Biscoff Cheesecake?
A10: Yes, you can use low-fat sour cream and heavy cream if you prefer in the Biscoff Cheesecake. However, keep in mind that it may affect the richness and creaminess of the cheesecake.
Q11: Can I make this Biscoff Cheesecake recipe gluten-free?
A11: Yes, you can use gluten-free cookies or cookie crumbs to make the crust in the Biscoff Cheesecake and ensure that all other ingredients used are gluten-free.
Q12: Can I add flavor variations to the Biscoff Cheesecake filling?
A12: Absolutely! You can add a teaspoon of lemon zest or a tablespoon of cocoa powder to the filling of the Biscoff Cheesecake for different flavor variations.
Q13: Can I use a different type of pan instead of a springform pan for the Biscoff Cheesecake?
A13: While a springform pan is recommended for easy removal of the Biscoff Cheesecake, you can use a regular cake pan lined with parchment paper. Just make sure to lift the cheesecake carefully using the parchment paper after it has cooled.
Q14: Can I make this Biscoff Cheesecake recipe without eggs?
A14: Eggs contribute to the texture and structure of the Biscoff Cheesecake. While there are eggless cheesecake recipes available, this particular recipe requires eggs for the best results.
Q15: Can I use a different type of sugar instead of granulated sugar in the Biscoff Cheesecake?
A15: Yes, you can use alternative sweeteners like brown sugar or a sugar substitute in the Biscoff Cheesecake, but keep in mind that it may slightly alter the taste and texture of the cheesecake.
