Description
A creamy and delicious Biscoff cheesecake that combines the rich flavors of Biscoff cookies with a smooth cheesecake filling, perfect for any occasion.
Ingredients
Scale
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 600g cream cheese
- 150g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 100g Biscoff spread
Instructions
- Preheat the oven to 160°C (320°F).
- Crush the Biscoff cookies into fine crumbs and mix with melted butter.
- Press the cookie mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add the heavy cream and vanilla extract, and mix until well combined.
- Fold in the Biscoff spread until evenly distributed.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 45-50 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger Biscoff flavor, add more Biscoff spread to the filling.
- Top with whipped cream and crushed Biscoff cookies for garnish.
- This cheesecake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg