Creamy Biscoff cheesecake crust (Printable Version)
Smooth creamy layers atop a crunchy Biscoff cookie crust with hints of vanilla and cinnamon.
# Ingredients Required:
→ Crust
01 -
350 g Biscoff cookies, crushed finely
02 -
150 g unsalted butter, melted
→ Filling
03 -
920 g cream cheese, softened to room temperature
04 -
150 g granulated sugar
05 -
150 g Greek yogurt, room temperature
06 -
1 tablespoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
4 large eggs, room temperature
→ Toppings
09 -
150 g Biscoff spread, warmed until runny
10 -
Biscoff cookies, for garnish
# Guide to Cooking:
01 -
Line a 23 cm springform pan with parchment paper. Crush Biscoff cookies finely using a food processor or rolling pin inside a sealed bag. Mix crushed cookies with melted butter until the texture resembles wet sand. Press mixture firmly into the base and sides of the pan using a flat-bottomed cup. Refrigerate while preparing the filling.
02 -
Set oven temperature to 163°C.
03 -
Using an electric mixer or spatula, blend cream cheese, sugar, Greek yogurt, vanilla extract, and cinnamon until smooth and creamy without lumps. Incorporate eggs one at a time until fully combined.
04 -
Pour filling over chilled crust. Place a baking tray with 2.5 cm hot water on the bottom oven rack to create a water bath. Bake cheesecake on the middle rack for 65 to 70 minutes until edges are set and center remains slightly jiggly.
05 -
Allow cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set thoroughly.
06 -
Carefully release cheesecake from pan using an offset spatula or skewer. Spread warmed Biscoff spread evenly over the surface before it sets. Garnish with crumbled and whole Biscoff cookies as desired.
# Extra Suggestions:
01 -
Using room temperature ingredients ensures smooth batter and prevents lumps.
02 -
The water bath prevents cracking by providing gentle, even heat.