Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe

Indulge in the sumptuous delight of our exquisite Biscoff Cheesecake, a culinary masterpiece that tantalizes the taste buds with its luxuriously creamy texture and decadent flavor profile. Crafted with meticulous care, this divine dessert transcends the ordinary, beckoning aficionados of all things sweet and delightful into a realm of pure bliss.

Embark on a journey through layers of velvety smoothness, each spoonful a symphony of rich, creamy goodness that melts in your mouth, leaving a lingering sensation of sheer satisfaction. The seductive allure of Biscoff cookies, those delectable treats beloved by many, forms the very foundation of this enchanting creation.

For me, Biscoff cookies hold a special place in my heart, evoking cherished memories of indulgence and joy. Their delicate crunch and irresistible caramelized flavor captivate the senses, making them a guilty pleasure I simply cannot resist. And when transformed into the luscious spread of Biscoff cookie butter, their allure reaches new heights, infusing every bite of this cheesecake with an unparalleled depth of flavor and irresistible charm.

Join me in savoring the essence of indulgence as we embark on a culinary escapade unlike any other. Let the aroma of freshly baked Biscoff-infused goodness fill the air, drawing you closer to the irresistible temptation that awaits. Whether you're a devoted Biscoff enthusiast or simply in search of the perfect dessert to elevate your dining experience, this Biscoff Cheesecake promises to exceed your every expectation, leaving you craving just one more heavenly bite.

Biscoff Cheesecake

Ingredients

Speculoos Cookies Crust

• Speculoos Cookies , about 15 (140 g / 5 oz)
• 2 TBS Light Brown Sugar (35 g / 1.25 oz)
• 4 TBS Unsalted butter, melted (55 g / 2 oz)

Cookie Butter Cheesecake

• 3 pkg Full fat cream cheese (8 oz each) (672 g / 24 oz)
• 1 Cup Sugar (200 g / 7 oz)
• 3 TBS Corn starch
• 1 Cup Full fat sour cream (200 g / 7 oz)
• 3 Large Eggs
• 1 tsp Vanilla extract
• 1/2 Cup Cookie butter, warmed

Instructions

Crust

1. Place the cookies in a food processor and pulse to fine crumbs. Add sugar and melted butter and pulse again to incorporate.
2. Ciscoff crumbs, brown sugar and melted butter in a bowl with a fork
3. Evenly spread the crumbs and press into the pan. You can use your fingers or the back of a spoon.
4. Bake for 12 minutes in a 350F preheated oven.
5. Once the crust has cooled, wrap the sides of the pan with tin foil and parchment paper (tin foil bottom layer) and place it in a larger pan. The pan should be large enough to allow about 1" space between each pan and deep enough to be filled with water halfway up the side of the cake pan.

Cheesecake

1. Preheat the oven to 325 F (165 C).
2. In a small bowl mix together the sugar and cornstarch.
3. Using a stand mixer fitted with the paddle attachment beat the cream cheese on medium speed for about 1 minute. Occasionally scrape down the sides and bottom of the bowl and beat until smooth and lump-free.
4. Pour the sugar and cornstarch and mix until smooth. Scrape down the sides and bottom of the bowl.
5. A bowl with cream cheese mixture and sugar
6. Add the sour cream and mix until smooth. 
7. A bowl with cream cheese sugar mixture and sour cream
8. Mix in the eggs one at a time waiting for each egg to fully incorporate before adding the next, scraping down the sides after each addition. 
9. A bowl with cheesecake mixture and an egg
10. Pour the vanilla extract or bean paste then stop the mixer drizzle the cookie butter in and fold until fully incorporated.
11. Melted biscoff butter folded into cheesecake mixture
12. Pour the cheesecake batter on top of the prebaked cookie crust. Bang the pan against the counter to release air from the batter.
13. Place the cake in the center of a larger pan and fill the pan with boiling water halfway up the sides of the cheesecake pan. Make sure the water does not splash into the cake batter.
14. Cover the pans with aluminum foil and poke it 4-5 times to allow some air escaping while it bakes.
15. Bake for about 40-45 minutes or until the center of the cake (about 1.5" from the edges of the pan) jiggles like jelly.
16. When the cake is done, turn the oven off and leave the door closed for the cake to cool for about 1-3 hours.
17. Remove the cake from the oven when it is completely cooled and run a knife blade between the cake and the sides of the pan. (dip the knife in hot water).

source: https://www.onesarcasticbaker.com/biscoff-cheesecake-recipe/

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