Print

Biscoff Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

A rich and creamy Biscoff Cheesecake featuring a crunchy Biscoff cookie crust and luscious Biscoff cookie butter integrated into the smooth cream cheese filling. This no-bake style cheesecake is baked in a water bath for a silky texture, topped with melted Biscoff spread and garnished with crushed Biscoff cookies for extra crunch and flavor.

Ingredients

Scale

Crust

  • 32 pieces Biscoff cookies (252 g)
  • 5 Tablespoons unsalted butter (70 g), melted
  • ¼ teaspoon kosher salt

Filling

  • 24 oz brick-style cream cheese (3 x 8-oz packages), room temperature
  • ¾ cup light brown sugar (150 g), packed
  • ½ teaspoon kosher salt
  • ¾ cup Biscoff spread (180 g)
  • 2 large eggs, room temperature
  • ½ Tablespoon vanilla extract
  • ½ cup sour cream (120 g), room temperature
  • ¼ cup heavy cream (55 g), room temperature

Topping

  • ½ cup Biscoff spread (120 g)
  • Roughly chopped Biscoff cookies, as needed

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Optionally, line the bottom of a 9-inch springform pan with a cake board or foil to help with easy removal.
  2. Make the Crust: Using a food processor, pulse the Biscoff cookies to your preferred consistency. Stir the ground cookies with salt and melted butter until fully combined. Press this mixture evenly into the bottom of the prepared springform pan using a tamper or the bottom of a flat cup.
  3. Bake the Crust: Bake for 8-10 minutes until the crust is set. Remove from the oven and cool while preparing the filling. Lower oven temperature to 325°F.
  4. Prepare the Filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 5 minutes. Scrape down the bowl as required to mix thoroughly.
  5. Add Sugar, Salt and Biscoff Spread: Add brown sugar and salt, mixing on medium speed until incorporated, about 3 minutes. Then add the Biscoff spread and mix on medium until fully distributed, about 1 minute.
  6. Incorporate Eggs and Dairy: With the mixer on low, add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down sides as needed. Add sour cream, heavy cream, and vanilla extract; mix until smooth and no streaks remain.
  7. Wrap Pan: Wrap the cooled springform pan in heavy-duty foil, ensuring it is sealed well to prevent water from seeping in.
  8. Prepare Water Bath: Bring 6-8 cups of water to a boil. Place the cheesecake pan into a larger roasting pan.
  9. Add Filling and Water Bath Bake: Pour the cheesecake batter into the wrapped pan and smooth the top. Place the pan in the center of the roasting pan and pour boiling water until it reaches about 1½ inches up the side of the springform pan.
  10. Bake the Cheesecake: Bake at 325°F for 60 minutes.
  11. Cool Cheesecake Slowly: Turn off the oven and crack the door open slightly; let the cheesecake cool inside the oven for 45-60 minutes to avoid cracking.
  12. Remove and Chill: Remove the cheesecake from the water bath and let it cool at room temperature for 30 minutes. Then refrigerate until fully chilled and set.
  13. Prepare Topping: Microwave the Biscoff spread in 10-second intervals until melted and smooth.
  14. Apply Topping and Garnish: Spread the melted Biscoff evenly over the chilled cheesecake using a spatula or spoon. Garnish the edges with roughly chopped Biscoff cookies. Chill in the fridge for 15 minutes to set the topping before serving.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and avoid lumps.
  • Wrapping the springform pan tightly with multiple layers of foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
  • Allow the cheesecake to cool slowly in the oven with the door ajar to prevent cracking on the surface.
  • Use a springform pan for easy removal without damaging the cheesecake.
  • The water bath method (bain-marie) helps create a creamy, custard-like texture in the cheesecake.
  • You can adjust the consistency of the crust by pulsing the cookies to finer or coarser crumbs depending on preference.
  • Keep the finished cheesecake chilled until serving; it tastes best cold and firm.

Keywords: Biscoff Cheesecake, Cheesecake recipe, Biscoff cookie crust, creamy cheesecake, dessert, baked cheesecake, Biscoff spread topping

Find it online: https://recipeswithria.com/biscoff-cheesecake-recipe/