🍯 Biscoff Burnt Basque Cheesecake ✨
Creamy, caramelized, and perfectly jiggly in the center—this Biscoff twist on a classic burnt Basque cheesecake is next-level indulgent.
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🧀 Cheesecake Ingredients
• 3 blocks (24 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ tablespoons all-purpose flour
• 1 teaspoon cornstarch
• ½ jar Biscoff spread, melted
• 1 ½ cups heavy cream
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☁️ Whipped Cream Topping
• 4 tablespoons cream cheese, softened
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
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🔥 How to Make the Cheesecake
1. Preheat oven to 450°F.
2. In a large bowl, mix softened cream cheese and sugar until smooth.
3. Add eggs and mix until fully combined.
4. Add flour and cornstarch; mix just until incorporated.
5. Pour in melted Biscoff and vanilla, then mix.
6. Slowly add heavy cream and mix until smooth and silky.
7. Strain the batter and pour into:
• A parchment-lined loaf pan, or
• An 8-inch round pan lined with parchment
Tip: If lining with Biscoff cookies, cut them smaller or fully cover with batter to prevent burning.
8. Bake for 30–35 minutes (convection bake if available).
• Top should be deeply browned
• Center should be very jiggly
9. Cool completely, then refrigerate overnight.
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☁️ Whipped Cream Topping
1. Combine cream cheese, heavy cream, and powdered sugar.
2. Whip until smooth and fluffy.
Do not overmix.
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✨ To Finish
• Spread or drizzle extra Biscoff on top
• Pipe or dollop whipped cream
• Sprinkle with crushed Biscoff cookies
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💡 Pro Tips
• Burnt top = flavor! Don’t be afraid of the color
• Chill overnight for best texture
• Slice with a warm knife for clean cuts
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If you’re a fan of rich desserts with a unique twist, this Biscoff Burnt Basque Cheesecake is a must-try. The key to its irresistibly creamy texture lies in using full-fat cream cheese and heavy cream. When making the batter, be gentle in mixing once the flour and cornstarch are added—this keeps the cheesecake silky and prevents it from becoming dense. The burnt top creates a caramelized flavor that contrasts beautifully with the sweet, spiced Biscoff spread incorporated into the batter. From my experience, chilling the cake overnight in the refrigerator is essential. It not only helps the cheesecake set fully but also enhances the flavors, allowing the caramelized notes and Biscoff's signature spice to meld perfectly. When slicing, warming your knife under hot water and wiping it clean between cuts ensures smooth, flawless slices that showcase the cake’s jiggly center and deeply browned top. For an extra touch, the whipped cream topping made with cream cheese adds a subtle tang that balances the sweetness. I like to pipe the whipped cream generously and sprinkle crushed Biscoff cookies on top for texture and added flavor. This dessert is perfect for special occasions or when you want to impress guests with something both decadent and different. Lastly, don’t hesitate to experiment by adding a pinch of cinnamon or nutmeg to the batter for extra warmth, or swirling in a drizzle of caramel sauce before baking for added indulgence. This Biscoff Burnt Basque Cheesecake brings a creative twist to a classic recipe that’s sure to delight any cheesecake enthusiast.
