Description
Creamy Biscoff Cheesecake Delight beckons dessert enthusiasts with its irresistible blend of smooth cream cheese and caramelized cookie crumbs. Indulgent layers promise a heavenly experience that melts gracefully on your palate, inviting pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 1/2 cups (360 milliliters) Biscoff cookie crumbs
- 1 1/2 cups (355 milliliters) Biscoff spread
- 3 large eggs, room temperature
- 1 cup (240 milliliters) sour cream
- 1 cup (200 grams) granulated sugar
Binding and Flavor Enhancers:
- 1/2 cup (115 grams) unsalted butter, melted
- 1 tablespoon (15 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons (25 grams) granulated sugar (optional)
Garnish:
- Crushed Biscoff cookies
Instructions
- Craft a sturdy foundation by pulverizing Biscoff cookies into fine crumbs, then blend with melted butter until the mixture resembles damp beach sand.
- Press the crumbly base decisively into a 9-inch springform pan, creating an even, compact layer that will support the creamy filling.
- Bake the crust at 325F (160C) for 10 minutes, allowing it to set and develop a golden hue, then set aside to cool completely.
- Whip cream cheese in a spacious mixing bowl until silky smooth, ensuring no lumps remain.
- Gradually fold in sugar and sour cream, creating a luxurious, velvety texture that will define the cheesecake’s richness.
- Incorporate Biscoff spread, blending thoroughly to distribute its distinctive caramelized flavor throughout the mixture.
- Introduce eggs one at a time, gently mixing on low speed to maintain the filling’s delicate structure.
- Stir in vanilla extract and optional flour, mixing just until harmonized to prevent overworking the batter.
- Carefully pour the luscious filling over the cooled crust, ensuring an even distribution.
- Bake for 50-60 minutes at 325F (160C), watching for slightly wobbly center with set edges, indicating perfect doneness.
- Switch off the oven, crack the door open, and allow the cheesecake to gradually cool for approximately one hour, preventing potential cracking.
- Refrigerate the cooled cheesecake for minimum 4 hours or ideally overnight, allowing flavors to meld and texture to firm.
- Before serving, drizzle melted Biscoff spread across the surface and sprinkle crushed Biscoff cookies for a dramatic, indulgent presentation.
Notes
- Prevent Cracking: Gently tap the pan on the counter to release air bubbles before baking, ensuring a smooth, crack-free surface.
- Moisture Magic: Place a water bath in the oven during baking to create a humid environment, helping the cheesecake bake evenly and preventing surface cracks.
- Dietary Swap: Replace regular cream cheese with dairy-free alternatives like cashew or tofu-based cream cheese for a vegan-friendly version.
- Texture Tip: Use room temperature ingredients to achieve a silky-smooth filling that blends seamlessly without lumps.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404
- Sugar: 25 g
- Sodium: 253 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg