Biscoff cheesecake is a decadent dessert that has taken the world by storm. It’s a rich and creamy cheesecake with a buttery, spiced biscuit base that is simply irresistible. The combination of flavors and textures is simply divine, and it’s sure to please even the most discerning palate.
This cheesecake is perfect for any occasion, from a casual get-together to a special celebration. It’s also relatively easy to make, so you don’t have to be an expert baker to whip up this delicious treat.
Biscoff cheesecake is a versatile dessert that can be enjoyed on its own or with a variety of toppings, such as fresh fruit, whipped cream, or caramel sauce. It is also a perfect dessert for any special occasion, such as birthdays, holidays, or dinner parties.
Biscoff cheesecake is a rich and indulgent dessert, so it is not recommended for those with dietary restrictions. However, it can be made with reduced-fat cream cheese and sugar if desired.
Biscoff Cheesecake
Ingredients
For the crust
- 200 g Biscoff biscuits
- 75 g melted butter
For the cheesecake filling
- 600 g full-fat cream cheese softened
- 150 g caster sugar
- 3 large eggs
- 200 ml double cream
- 1 tsp vanilla extract
- 100 g Biscoff spread
For the decoration
- 100 g Biscoff biscuits roughly crushed
- Extra Biscoff spread for drizzling
Instructions
- Make the crust: Line a 23cm springform cake tin with greaseproof paper. In a food processor, blitz the Biscoff biscuits until they resemble fine crumbs. Add the melted butter and mix until well combined. Press the biscuit mixture firmly into the bottom of the prepared cake tin. Refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the double cream, vanilla extract, and Biscoff spread until smooth and well combined.
- Pour the cheesecake filling into the chilled crust. Smooth out the top with a spatula.
- Bake for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for an hour.
- Refrigerate the cheesecake for at least 4 hours, or overnight.
- Once chilled, decorate the cheesecake with crushed Biscoff biscuits and drizzle with extra Biscoff spread.
- Serve chilled and enjoy!
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Nutrition
So, what are you waiting for? Get baking and enjoy this delicious and easy-to-make Biscoff cheesecake!