Biscoff Cheesecake
A rich and creamy cheesecake infused with the delightful flavor of Biscoff cookies!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Cooling rack
Ingredients
- 250 grams Biscoff biscuits
- 1/4 teaspoon salt
- 90 grams butter melted
- 250 ml cream
- 500 grams cream cheese room temperature
- 1/3 cup caster sugar
- 1 teaspoon vanilla essence
- 1 cup Biscoff spread
- whipped cream optional for decoration
- extra Biscoff biscuit crumbs optional for decoration
- extra Biscoff spread optional for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Crush Biscoff biscuits into fine crumbs and mix with melted butter and salt. Press firmly into the bottom of a lined 9-inch springform pan.
- In a mixer, beat cream cheese until smooth, then gradually add sugar and vanilla essence until fluffy.
- Mix in Biscoff spread until fully incorporated.
- Pour the cream mixture into the prepared crust, smoothing the top.
- Bake for 55-65 minutes until the edges are set and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.
- Before serving, drizzle melted Biscoff spread on top and garnish with whipped cream and extra crumbs if desired.
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Notes
Store leftovers in the refrigerator for up to 5 days.