Making a Biscoff-inspired cheesecake is like weaving layers of culinary delights together, with each bite promising a dance of textures and flavors that pay homage to the beloved cookie.
Not only does this recipe bring the unique flavor of Biscoff cookies to a creamy cheesecake, it also guarantees a memorable experience that combines the convenience of homemade treats with a touch of elegance. Whether you’re an experienced baker or trying something new, this cheesecake is sure to impress.
Ingredients:
IN COURT:
250g Biscoff biscuits, finely crumbled
100g unsalted butter, melted
FOR THE FILLING:
500g cream cheese, at room temperature
120g caster sugar
200ml heavy cream
1 tbsp vanilla extract
2 large eggs, at room temperature
2 tbsp all-purpose flour spread
150g Biscoff spread
FOR THE DECORATIONS:
150g Biscoff biscuit spread, spreadable
Whipped cream, for decorating
Biscoff biscuits, whole or crushed, for decorating
Equipment:
9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Preheat oven to 160°C (320°F)
Instructions:
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My mom used to whip up a big batch of this, and it never lasted more than a few days.
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