Ingredients
The Base
- 250 grams Biscoff biscuits
- 75 grams unsalted butter, melted
The Filling
- 1000 grams cream cheese, softened
- 150 grams granulated sugar
- 150 grams brown sugar
- 150 grams sour cream
- 2 tablespoons vanilla paste
- 200 grams Biscoff spread
- 3 large eggs
- 2 egg yolks
The Topping
- 150 grams Biscoff spread (for topping)
- 8 Biscoff biscuits (for decoration)
Instructions on the next page 👇👇
Directions
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Prepare the Base: Preheat the oven to 175°C (350°F). Line the bottom of an 8- or 9-inch springform pan with parchment paper. Wrap the base of the pan with two layers of foil to prevent leaks and set aside. Crush the Biscoff biscuits in a food processor or by hand, then combine with the melted butter until it reaches a wet sand consistency. Press this mixture firmly into the bottom of the prepared pan and bake for 8 to 10 minutes. After baking, reduce the oven temperature to 165°C (325°F).
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Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, brown sugar, sour cream, vanilla paste, and Biscoff spread. Mix until you achieve a smooth consistency. Next, add eggs one at a time, making sure to mix well after each addition. This step is crucial for a tremendous filling that’s light and airy. Pour the cheesecake filling over the pre-baked crust.
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Bake the Cheesecake: Place the springform pan into a larger baking pan. Fill the larger pan with hot water, making sure it reaches halfway up the sides of the springform pan. Bake the cheesecake for about 60 minutes. The water bath will help to ensure even baking and prevent cracks.
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Cool the Cheesecake: Once baked, turn off the oven and let the cheesecake cool inside for 60 minutes. Afterward, transfer it to the countertop to cool for another 60 minutes. Then, refrigerate the cheesecake for at least 8 hours, or better yet, overnight. This additional chilling time is vital for achieving that perfect slice.
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Add the Topping: When you’re ready to serve, gently warm the Biscoff spread in the microwave until it is pourable. Carefully spoon it over the chilled cheesecake. For a decorative touch, you may pipe whipped cream around the edges and place the whole Biscoff biscuits on top.
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Serve and Enjoy: Slice the cheesecake carefully and serve it to your guests. They will surely savor each bite of this tremendous dessert. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze the cheesecake for up to 3 months for a later indulgence.
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