Chefs Binge · Fusion · Serves 12 slices

Best Biscoff Cheesecake Recipe

A baked Biscoff cheesecake on a spiced biscuit base, with Biscoff spread through the filling and poured over the top once it has cooled.

Prep

40 min

Cook

50 min

Total

3 hrs 45 min

Serves

12 slices

Per serving

522 kcal

Ingredients

For the Base

250 g Biscoff biscuits - 1 packet

100 g butter

For the Cheesecake Filling

500 g cream cheese - Philadelphia recommended

200 g thick yoghurt - sour yoghurt preferred

150 g Biscoff spread

40 g caster sugar

2 large eggs

1 tsp vanilla bean paste - or 1 tbsp vanilla extract

For the Topping

170 g Biscoff spread

100 g crushed Biscoff biscuits - reserved from base

6 Biscoff biscuits - halved, one half per slice

Method

Line the Cake Tin. Line the bottom and sides of a 22cm (8.5-inch) springform tin with baking paper. Grease the paper so it stays in place.

Crush the Biscuits. Crush 250g of Biscoff biscuits using a food processor or rolling pin until fine crumbs form. Set aside 100g of crushed biscuits for the topping.

Melt the Butter. Melt 100g of butter in a small pan over low heat.

Combine and Press. Mix the remaining 150g of crushed biscuits with the melted butter until combined. Press this mixture into the bottom of the prepared cake tin, creating an even layer. Refrigerate for 20 minutes to set.

Preheat the Oven. Preheat the oven to 150°C (300°F) fan setting.

Mix the Ingredients. In a large bowl, whisk together the cream cheese, yoghurt, Biscoff spread, and caster sugar until smooth. Be careful not to overmix.

Add the Eggs and Vanilla. Add the eggs and vanilla paste (or extract) to the mixture and stir gently until just combined.

Pour the Filling. Once the biscuit base is chilled, pour the cheesecake filling evenly over the top. Smooth it with a spatula.

Bake. Place the cheesecake on the lowest oven shelf and bake for 50 minutes, or until the centre is set but still slightly jiggly.

Cool. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, place it in the fridge to chill for at least 1 more hour.

Melt the Biscoff Spread. Once the cheesecake is fully chilled, melt 170g of Biscoff spread in the microwave for about 30 seconds, until it reaches a liquid consistency.

Pour and Spread. Pour the melted Biscoff spread over the top of the cheesecake, letting it drip down the sides for an elegant finish.

Add the Crushed Biscuits. Sprinkle the reserved 100g of crushed Biscoff biscuits over the top.

Chill. Place the cheesecake back in the fridge for 15 minutes to set the topping.

Decorate and Serve. Before serving, decorate each slice with a halved Biscoff biscuit. The cheesecake will stay fresh in the fridge for up to 3 days.

Chef’s notes

Do not overmix the filling. Whisk only until it is smooth. Air beaten into a baked cheesecake makes it rise, sink and crack, and this one is meant to be dense.

Take it out while the middle still wobbles. A set centre in the oven is an overbaked centre on the plate. It carries on firming as it cools and then again in the fridge.

The chilling times are minimums. An hour out and an hour in the fridge will get you there; overnight is better, and it slices far more cleanly cold.

Pour the melted Biscoff over a cold cake. Warm and it soaks in and runs off the sides instead of setting into a layer.

Per serving Calories 522 kcal · Protein 6.3 g · Carbs 40.4 g · Fat 37.5 g · Saturates 17.2 g · Fibre 0.32 g · Sugar 24.8 g · Sodium 300 mg

chefsbinge.com/best-biscoff-cheesecake-recipe

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