Ingredients with Measurements:
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup Biscoff spread
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the Biscoff cookies until they turn into fine crumbs.
3. In a mixing bowl, combine the Biscoff crumbs and melted butter until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
6. Add the sugar and vanilla extract and beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Add the Biscoff spread and heavy cream and beat until well combined.
9. Pour the cheesecake mixture over the cooled crust.
10. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove from the oven and let it cool completely.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
14. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 42g
Saturated Fat: 23g
Cholesterol: 200mg
Sodium: 330mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Graham crackers or digestive biscuits can be used instead of Biscoff cookies.
- Peanut butter or Nutella can be used instead of Biscoff spread.
Variations:
- Add chopped nuts or chocolate chips to the crust.
- Top the cheesecake with whipped cream and Biscoff cookie crumbs.
- Drizzle caramel sauce or chocolate sauce on top of the cheesecake.
Tips and tricks:
- Make sure the cream cheese is at room temperature before using it.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before chilling it in the refrigerator.
- Use a sharp knife to cut the cheesecake into slices.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and Biscoff cookie crumbs.
- Drizzle caramel sauce or chocolate sauce on top of the cheesecake.
Garnishes:
- Whipped cream
- Biscoff cookie crumbs
- Caramel sauce
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, it means it was overcooked or cooled too quickly. To prevent this, use a water bath and let the cheesecake cool inside the oven before removing it.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator at all times.
Food history:
Biscoff cookies were first made in Belgium in the 1930s. They are known for their caramelized flavor and crunchy texture. Biscoff spread is made from crushed Biscoff cookies and is similar to peanut butter or Nutella.
Flavor profiles:
Sweet, creamy, and caramelized.
Serving suggestions:
Serve the cheesecake chilled with whipped cream and Biscoff cookie crumbs.
Related Categories
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Region: Belgian
Taste: Creamy, Sweet, Caramelized, Spiced, Rich