Biscoff Cheesecake Recipe

If you're a fan of the rich, caramelized flavor of Biscoff cookies and cookie butter, then this Biscoff Cheesecake will become your new favorite dessert. This indulgent cheesecake features a buttery Biscoff cookie crust, a creamy cheesecake filling swirled with Biscoff spread, and a decadent cookie butter topping. Every bite is a perfect blend of creamy, crunchy, and buttery sweetness. Whether you’re making this cheesecake for a special occasion or just because you love Biscoff, it’s sure to impress!

this Recipe

What is Biscoff Cheesecake?

Biscoff Cheesecake is a rich and creamy cheesecake made with Lotus Biscoff cookies and cookie butter spread. The cheesecake has a crunchy cookie crust, a smooth and tangy cheesecake filling with a hint of Biscoff, and is topped with a generous layer of melted Biscoff spread. The caramelized flavor of the cookies adds a deep, rich sweetness that perfectly complements the creamy texture of the cheesecake, making it an irresistible treat.

Ingredients List for Biscoff Cheesecake

Before starting, gather all the ingredients you’ll need for this decadent cheesecake:

For the Biscoff Crust:

• 2 cups Biscoff cookie crumbs (about 30 cookies)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup sour cream
• ½ cup Biscoff cookie butter spread
• 2 tablespoons all-purpose flour

For the Biscoff Topping:

• 1 cup Biscoff cookie butter spread
• ¼ cup heavy cream

Optional Garnishes:

• Crushed Biscoff cookies
• Whipped cream

Substitutions and Variations

This Biscoff Cheesecake recipe is quite versatile. You can easily make adjustments to suit your taste or dietary needs:

1. Gluten-Free Option: Use gluten-free Biscoff-style cookies for the crust.
2. No-Bake Cheesecake: If you prefer a no-bake version, skip the baking steps and refrigerate the crust for 30 minutes before adding a no-bake cheesecake filling.
3. Chocolate Swirl: For a richer flavor, swirl some melted chocolate or Nutella into the cheesecake filling along with the Biscoff spread.
4. Mini Cheesecakes: Instead of one large cheesecake, make mini Biscoff cheesecakes using a muffin tin lined with cupcake liners. Reduce baking time to 20-25 minutes.
5. Dairy-Free: Use plant-based cream cheese, sour cream, and butter to make a dairy-free version.

Step-by-Step Cooking Instructions

Here’s how to make your Biscoff Cheesecake from start to finish:

Step 1: Prepare the Biscoff Crust

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
• In a medium bowl, combine the Biscoff cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
• Press the crumb mixture into the bottom of the springform pan to form an even layer. Use the back of a measuring cup or a flat-bottomed glass to pack the crumbs down firmly.
• Bake the crust for 8-10 minutes, or until lightly golden and set. Remove from the oven and allow to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
• Mix in the vanilla extract, sour cream, and flour until combined. Avoid overmixing to prevent incorporating too much air into the batter.
• Gently fold in the Biscoff cookie butter spread to create swirls of Biscoff flavor throughout the cheesecake filling.

Step 3: Assemble the Cheesecake

• Pour the cheesecake filling over the cooled Biscoff cookie crust and smooth the top with a spatula.
• Tap the pan gently on the counter to release any air bubbles trapped in the batter.

Step 4: Bake the Cheesecake

• Place the cheesecake in the preheated oven and bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven for 1 hour. This helps prevent cracks from forming on the surface.
• After cooling in the oven, transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.

Step 5: Make the Biscoff Topping

• Once the cheesecake has fully chilled, heat the Biscoff spread and heavy cream together in a small saucepan over low heat, stirring until smooth and combined.
• Pour the Biscoff topping over the chilled cheesecake, spreading it evenly across the top.
• Return the cheesecake to the refrigerator to set the topping for about 20 minutes before serving.

How to Cook Biscoff Cheesecake: A Step-by-Step Guide

1. Crust: Prepare and bake the Biscoff cookie crust.
2. Cheesecake Filling: Beat the cream cheese, sugar, eggs, and Biscoff spread until smooth, then pour over the crust.
3. Bake: Bake the cheesecake until set around the edges but with a slight jiggle in the center.
4. Cool and Chill: Cool the cheesecake gradually in the oven, then chill for at least 4 hours.
5. Biscoff Topping: Pour the melted Biscoff spread and cream over the chilled cheesecake.

Common Mistakes to Avoid

1. Overbaking the Cheesecake: The cheesecake should still have a slight wobble in the center when it’s done baking. Overbaking can result in a dry texture.
2. Skipping the Gradual Cooling: Cooling the cheesecake slowly in the oven helps prevent cracks from forming on the surface.
3. Using Cold Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing to create a smooth filling without lumps.
4. Overmixing the Batter: Overmixing can incorporate too much air into the batter, leading to cracks during baking. Mix just until the ingredients are combined.

Serving and Presentation Tips

Biscoff Cheesecake is a showstopper on its own, but you can take it to the next level with these serving ideas:

1. Top with Whipped Cream: Pipe swirls of whipped cream around the edges for an extra creamy finish.
2. Crushed Biscoff Cookies: Sprinkle crushed Biscoff cookies over the Biscoff topping for added texture and decoration.
3. Drizzle with Caramel: For an indulgent twist, drizzle some caramel sauce over the top before serving.
4. Garnish with Cookie Butter Drips: Let the Biscoff topping slightly drip down the sides of the cheesecake for a rustic, drip-effect presentation.

How to Serve Biscoff Cheesecake

• Chilled: This cheesecake is best served cold after chilling for at least 4 hours, or overnight for the best texture.
• With Coffee: The rich caramelized flavors of Biscoff pair beautifully with a cup of coffee or espresso.
• At Parties: Cut the cheesecake into small squares or slices for easy serving at gatherings and events.

Presentation Ideas for Biscoff Cheesecake

• Mini Cheesecakes: Serve mini Biscoff cheesecakes in individual ramekins or muffin tins for perfect single portions.
• Crumbly Garnish: Decorate the top of the cheesecake with crumbled Biscoff cookies and a drizzle of melted cookie butter for an irresistible look.
• Elegant Plating: Serve each slice with a drizzle of extra Biscoff spread on the plate, and garnish with a dollop of whipped cream.

Biscoff Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure all your ingredients, especially cream cheese and eggs, are at room temperature to ensure a smooth batter.
• Use a Water Bath: For an extra smooth and crack-free cheesecake, bake the cheesecake in a water bath. Wrap the springform pan in aluminum foil to prevent leaks, and place it in a larger pan filled with about an inch of water.
• Let the Cheesecake Chill Properly: Be patient and let the cheesecake chill for at least 4 hours or overnight for the best results.

Frequently Asked Questions (FAQs)

Q: Can I make Biscoff cheesecake ahead of time?
A: Yes! Biscoff cheesecake is actually best made a day ahead, as it needs time to chill and set. You can prepare it up to 2-3 days in advance.

Q: Can I freeze Biscoff cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: How should I store leftover cheesecake?
A: Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.

Q: Can I use a different type of cookie for the crust?
A: Absolutely! While Biscoff cookies add that signature caramelized flavor, you can use graham crackers, digestive biscuits, or even Oreos for the crust if you prefer.

Conclusion

Biscoff Cheesecake is a luxurious dessert that combines the irresistible flavor of caramelized Biscoff cookies with the creamy richness of cheesecake. With its crunchy Biscoff crust, creamy filling swirled with cookie butter, and a luscious Biscoff topping, this cheesecake is a true showstopper. Perfect for holidays, birthdays, or any special occasion, this decadent dessert is sure to please Biscoff lovers and cheesecake enthusiasts alike. Give this recipe a try and enjoy the perfect balance of sweetness, creaminess, and crunch!

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