Biscoff Cheesecake
Recipe by: Camila Hurst
Website: https://www.piesandtacos.com/biscoff-cheesecake
Ingredients:
Biscoff Crust
250 grams biscoff cookies 1 package of biscoff cookies
1/3 cup unsalted butter 75 grams
Biscoff Cheesecake Batter
907 grams cream cheese softened (4 packages of 8 oz.)
1 cup brown sugar 200 grams
1/4 cup granulated sugar 50 grams
1/2 cup sour cream 120 grams
1 cup biscoff cookie butter 240 grams
1 tbsp vanilla extract
1/4 tsp salt
4 large eggs room temp
To decorate
1/2 cup biscoff spread
1/4 cup biscoff cookies crumbled
INSTRUCTIONS
Biscoff Crust
Pre-heat the oven to 325ºF.
Place the biscoff cookies in a food processor and process to obtain fine crumbs.
Melt the butter and mix with the biscoff crumbs.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.
Biscoff Cheesecake Batter
Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
Scrape the bowl and beat for another 30 seconds.
Add the sour cream and biscoff cookie butter to the bowl, and mix to combine. Scrape the bowl.
Add the vanilla, salt, and mix.
Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Pour the cheesecake in the pan, over the baked and cooled crust. Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
Wrap the bottom of the pan with a few layers of foil.
Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
Turn the oven off, and leave the cheesecake in there for 1 hour.
Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
To decorate
Melt the biscoff cookie butter in the microwave for a few seconds until it’s runny.
Pour over the cheesecake and spread with a spatula.
Spread biscoff cookie crumbs around the edges of the cheesecake.
NOTES
Storage: You can store the Biscoff cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.