As I mentioned in one of my latest posts, last month’s dessert to me was definitely the cheesecake. It is such a versatile recipe since it can come in so many flavors. I loved trying several different spins of my core cheesecake recipe, and the results were great.
This cheesecake was one of those experiments. It is perfect for those with a bit of a sweet tooth, because it has a biscoff crust, biscoff spread filling, and (you guessed it) biscoff spread topping! It is a delight, the texture is silky smooth and the taste is intense.
Biscoff Cheesecake
rich flavor and creamy texture
Ingredients
Cookie Layer
- 250 g biscoff cookies
- 80 g unsalted butter
Biscoff Cheesecake
- 540 g cream cheese
- 250 g biscoff spread
- 60 g powdered sugar
- 1 tsp cinnamon
- 300 ml heavy cream
Topping
- 150 g biscoff spread
- 100 ml heavy cream
- 50 g biscoff cookies
Instructions
Biscoff Layer
- In a food processor, crush the cookies until they turn into a powder.
- Melt butter in the microwave and pour it into the cookies. Mix with a fork until the texture resembles wet sand.
- Move this mixture to a springform pan of about 22 cm in diameter. Press it against the bottom of the pan using the back of a spoon, ensuring it is smooth. Store in the fridge.
Biscoff Cheesecake
- Beat the cream cheese, biscoff spread, powdered sugar and cinnamon until creamy.
- In a separate bowl, beat the heavy cream to stiff peaks.
- Carefully fold in the whipped cream into the cream cheese mixture. You should have smooth and silky cream.
- Spread this cream evenly on top of the cookie layer. Return to the fridge for at least 5 hours.
Topping
- Slightly warm up the biscoff spread in the microwave. Spread on top of the ceesecake. Place in the fridge again until set.
- In the meantime, beat the cream to stiff peaks and crush the cookies by hand.
- Decorate the cheesecake to your liking with the whipped cream and cookies.
