Biscoff Cheesecake Recipe 🍪

 

Ingredients:  

- 200g Biscoff cookies, crushed  

- 100g unsalted butter, melted  

- 500g cream cheese, softened  

- 150g Biscoff spread  

- 100g granulated sugar  

- 2 large eggs  

- 1 tsp vanilla extract  

- 200ml heavy cream  

Directions:  

1. Preheat your oven to 160°C (320°F). Grease and line a

9-inch springform pan with parchment paper.  

2. In a bowl, mix the crushed Biscoff cookies and melted

butter until combined. Press the mixture firmly into the

bottom of the prepared pan to form the crust. Chill in the

refrigerator for 10 minutes.  

3. In a large mixing bowl, beat the cream cheese and

sugar until smooth. Add the Biscoff spread, eggs, and

vanilla extract, mixing until fully incorporated.  

4. Gently fold in the heavy cream until the batter is

creamy and lump-free. Pour the filling over the crust in

the pan.  

5. Bake for 45-50 minutes, or until the center is set but

still slightly jiggly. Turn off the oven and let the

cheesecake cool inside with the door slightly open for 1

hour.  

6. Remove from the oven and refrigerate for at least 4

hours or overnight before serving.  

Prep Time: 20 minutes | Baking Time: 50 minutes | Total

Time: 70 minutes  

Kcal: 450 kcal per serving | Servings: 8  

Tips:  

- For a chocolate twist, swirl in melted dark chocolate into

the batter before baking.  

- Substitute graham crackers for Biscoff cookies if you

want a milder flavor base.  

- Enhance the topping by drizzling extra Biscoff spread

and sprinkling crushed cookies on top before serving.