White Chocolate Biscoff Swirl (Printable Version)
Creamy white chocolate and Biscoff combine in a smooth, luscious swirl with a buttery cookie base.
# Ingredients Required:
→ Crust
01 -
250 grams Biscoff cookies, finely crushed
02 -
85 grams unsalted butter, melted
→ Filling
03 -
680 grams full-fat cream cheese, softened
04 -
200 grams granulated sugar
05 -
3 large eggs, room temperature
06 -
10 milliliters vanilla extract
07 -
170 grams white chocolate, finely chopped
08 -
180 milliliters sour cream
09 -
125 grams Biscoff cookie butter, warmed until pourable
# Guide to Cooking:
01 -
Preheat oven to 160°C. Line the base of a 23 cm springform pan with parchment paper.
02 -
Pulse Biscoff cookies until fine crumbs. Combine with melted butter until mixture resembles wet sand.
03 -
Press crumb mixture firmly into the bottom of the pan. Bake for 8 minutes then let cool completely.
04 -
Chop white chocolate finely. Melt in microwave in 20-second intervals, stirring until smooth. Let cool slightly.
05 -
Beat cream cheese with sugar until smooth, about 2 minutes. Incorporate eggs one at a time, mixing well after each addition. Add vanilla extract, sour cream, and melted white chocolate; mix until just combined.
06 -
Pour filling over cooled crust and tap pan gently to release air bubbles.
07 -
Drizzle warmed Biscoff cookie butter over batter. Create swirls by running a toothpick or knife through the surface.
08 -
Bake at 160°C for 45-55 minutes until edges are set and center slightly wobbles. Tent with foil if top browns too quickly.
09 -
Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Refrigerate in pan for minimum 4 hours, preferably overnight.
10 -
Run a thin knife around edge before removing springform ring. For clean slices, dip knife in hot water and wipe dry between cuts.
# Extra Suggestions:
01 -
Using room-temperature ingredients ensures smooth batter and even baking.