Description
A delightful dessert combining the rich flavors of Biscoff cookies with a smooth, creamy cheesecake filling.
Ingredients
Scale
- 200g Biscoff cookies, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200g sour cream
- 150g granulated sugar
- 3 eggs
- 200g Biscoff spread
Instructions
- Preheat your oven to 350°F (175°C). Crush the Biscoff cookies until they resemble fine crumbs. Combine the crumbs with melted butter and press this mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then remove and let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the sour cream and Biscoff spread, mixing until fully incorporated. Add the eggs one at a time, mixing slowly after each addition.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes, until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- After one hour, remove the cheesecake from the oven and let it cool at room temperature before chilling in the fridge for at least 4 hours or overnight.
- Once chilled, release the springform and serve. Optionally drizzle extra Biscoff spread on top or serve with whipped cream.
Notes
Ensure all ingredients are at room temperature before mixing. Using a water bath can help achieve a perfectly baked cheesecake without cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Biscoff, cheesecake, dessert, sweet, creamy, baking