If you love the unique flavor of Biscoff cookies, then this Biscoff Cheesecake recipe is for you! This dessert combines the creamy richness of cheesecake with the delicious caramelized taste of Biscoff cookies, creating a treat that’s perfect for any occasion. Whether you’re hosting a party or simply want to indulge yourself, this cheesecake is sure to impress.
Why Make This Recipe
This Biscoff Cheesecake is not just a dessert; it’s an experience. The combination of the crispy cookie crust, creamy filling, and the irresistible Biscoff cookie butter layer makes it a delightful treat. It’s easy to make and is a perfect choice for anyone who wants a show-stopping dessert without much hassle. Plus, it’s a great way to impress friends and family with your baking skills!
How to Make Biscoff Cheesecake
Making Biscoff Cheesecake is a simple process that involves creating a crust, filling, and a lovely Biscoff layer on top. Here’s how to do it step by step.
Ingredients:
- 3 cups crushed Biscoff cookies (255 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter, melted (113 grams or 1 stick)
- 32 ounces cream cheese, room temperature (908 grams or 4 bricks)
- 1 cup granulated sugar (200 grams)
- 1¼ cups heavy cream, room temperature (284 grams)
- ½ cup Biscoff cookie butter (135 grams)
- ⅓ cup sour cream, room temperature (76 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 2½ tablespoons all-purpose flour (19 grams)
- ⅔ cup Biscoff cookie butter (180 grams)
Directions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Biscoff cookies, ¼ cup sugar, and melted butter together until well combined.
- Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
For the Cheesecake:
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.
- Add the heavy cream, Biscoff cookie butter, sour cream, and salt. Mix well.
- Add the eggs, one at a time, mixing after each addition. Add the flour and mix until just combined.
- Pour the cheesecake filling over the cooled crust.
For the Biscoff Layer:
- Drop spoonfuls of the ⅔ cup Biscoff cookie butter on top of the cheesecake filling. Use a knife to swirl it gently for a marbled effect.
- Bake the cheesecake for 60-70 minutes, or until the center is set but slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours or overnight for best results.
How to Serve Biscoff Cheesecake
Serve this cheesecake chilled, directly from the fridge. You can slice it into wedges and garnish it with extra Biscoff cookie crumbs or a drizzle of Biscoff cookie butter on top for an extra special touch. It’s perfect for parties or cozy evenings at home!
How to Store Biscoff Cheesecake
Store any leftover cheesecake covered in the refrigerator. It can last for up to 5 days. If you want to keep it longer, you can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Tips to Make Biscoff Cheesecake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t overmix once you add the eggs; this will help prevent cracks in the cheesecake.
- For best results, allow the cheesecake to chill overnight before serving to enhance the flavors.
Variation
You can customize your Biscoff Cheesecake by adding a layer of chocolate ganache on top or mixing in some chocolate chips into the filling for added richness.
FAQs
Can I use store-bought Biscoff cookie butter?
Yes, store-bought Biscoff cookie butter works perfectly in this recipe and saves you time!Can I make this recipe gluten-free?
Absolutely! Use gluten-free cookies for the crust to make a gluten-free version of this cheesecake.What should I do if my cheesecake cracks?
Don’t worry! If you notice cracks, you can cover them with whipped cream or a Biscoff drizzle to hide them.
Enjoy making this delicious Biscoff Cheesecake and share it with your friends and family!
Biscoff Cheesecake
Ingredients
For the Crust
- 3 cups crushed Biscoff cookies (255 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter, melted (113 grams or 1 stick)
For the Cheesecake Filling
- 32 ounces cream cheese, room temperature (908 grams or 4 bricks)
- 1 cup granulated sugar (200 grams)
- 1¼ cups heavy cream, room temperature (284 grams)
- ½ cup Biscoff cookie butter (135 grams)
- ⅓ cup sour cream, room temperature (76 grams)
- 1 teaspoon kosher salt (3 grams)
- 4 large eggs, room temperature (200 grams)
- 2½ tablespoons all-purpose flour (19 grams)
For the Biscoff Layer
- ⅔ cup Biscoff cookie butter (180 grams)
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Biscoff cookies, ¼ cup sugar, and melted butter together until well combined.
- Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
Preparation of the Cheesecake
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.
- Add the heavy cream, Biscoff cookie butter, sour cream, and salt. Mix well.
- Add the eggs, one at a time, mixing after each addition. Add the flour and mix until just combined.
- Pour the cheesecake filling over the cooled crust.
Preparation of the Biscoff Layer
- Drop spoonfuls of the ⅔ cup Biscoff cookie butter on top of the cheesecake filling. Use a knife to swirl it gently for a marbled effect.
- Bake the cheesecake for 60-70 minutes, or until the center is set but slightly jiggly.
- Let it cool, then refrigerate for at least 4 hours or overnight for best results.
