Description
This creamy Biscoff Cheesecake features a crunchy Biscoff cookie crust and a rich filling made with cream cheese and Biscoff spread. Topped with melted Biscoff and crushed cookies, it’s a delightful dessert perfect for any occasion.
Ingredients
Scale
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g granulated sugar
- 200g Biscoff spread
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream
- 1 tablespoon lemon juice
- 2 teaspoons gelatin powder (optional)
- 2 tablespoons cold water (if using gelatin)
- 100g Biscoff spread, melted (for topping)
- Crushed Biscoff cookies for garnish
- Whipped cream (optional, for decoration)
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, pulse the Biscoff cookies until they turn into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with the melted butter, mixing until fully coated and resembling wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
- Bake the crust for about 10 minutes, then remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
- Add the Biscoff spread and vanilla extract, continuing to beat until well combined and lump-free.
- If using gelatin, sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for about 5 minutes. Microwave for 10-15 seconds until dissolved, then let it cool slightly before adding to the mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture with a spatula, being careful not to deflate it.
- Add the lemon juice and dissolved gelatin (if using) to the mixture, folding until well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
- When ready to serve, melt the additional 100g of Biscoff spread in the microwave for 20-30 seconds until pourable, stirring well.
- Carefully release the sides of the springform pan, running a knife around the edge if needed.
- Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to cascade down the sides.
- Sprinkle crushed Biscoff cookies on top for garnish, and add whipped cream if desired.
Notes
- For a firmer cheesecake, use the gelatin as instructed.
- This cheesecake can be made a day in advance for optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes