Baked Biscoff Cheesecake

Baked Biscoff Cheesecake

This indulgent Baked Biscoff Cheesecake is ideal for special occasions or when you’re craving a treat! With Biscoff in every layer, you’ll enjoy the rich, caramelized spice flavor of traditional Speculoos Cookies combined with the creamy texture of a classic Baked Cheesecake.

Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 12 slices

Ingredients

Speculoos / Biscoff Crust

• 250 grams (9 oz) Speculoos / Biscoff Cookies – about 25 cookies
• 100 grams (7 tablesp.) Unsalted Butter melted

Speculoos / Biscoff Cheesecake Batter

• 500 grams (16 oz) Cream Cheese – at room temperature
• 200 grams (3/4 cup + 1 tablesp.) Greek Yogurt – at room temperature
• 150 grams(1/2 cup) Speculoos / Biscoff Spread – or Cookie Butter Spread
• 50 grams (1/4 cup) Caster Sugar – or fine white sugar
• 2 Eggs – at room temperature

Toppings

• 150 grams (1/2 cup) Speculoos / Biscoff Spread – or Cookie Butter Spread
• 4 Speculoos / Biscoff Cookies – lightly crushed

Instructions

Speculoos / Biscoff Crust

1. Prepare a 24 cm / 9 inch Springform Pan by greasing it and lining both the bottom and sides with Baking Paper.
2. Using a food processor (or see note 1 for making by hand), finely crush the Speculoos/Biscoff Cookies until they resemble thin crumbs.
3. Add the melted Butter and pulse to combine until the mixture resembles thick wet sand.
4. Transfer the crumbs into the prepared Springform pan and firmly pack them down using the back of a spoon or a cup.
5. Chill in the fridge for 30 minutes.

Speculoos / Biscoff Cheesecake Batter

1. Preheat your oven to 150°C/300°F.
2. In a large mixing bowl, combine Cream Cheese, Greek Yogurt, and Biscoff Spread until smooth using an electric or stand mixer.
3. Add Caster Sugar and whisk until well combined.
4. Gradually mix in the Eggs, one at a time, until smooth and lump-free.
   Avoid over-mixing.
5. Pour the cheesecake batter over the chilled crust and spread it out evenly using the back of a spoon or an offset spatula.
6. Bake on the lowest rack of your oven for 45 to 55 minutes until set. Then, turn off the oven and let the cheesecake cool inside for about an hour.
7. Remove from the oven and let it finish cooling at room temperature before transferring it to the fridge.

Toppings

1. Once the cheesecake has cooled completely (at least 1 hour in the fridge), microwave the Speculoos/Biscoff Spread for a few seconds until it’s very liquid.
2. Pour the melted spread over the cheesecake and use a small offset spatula to spread it to the edges and let it drip over.
3. Crush the Speculoos/Biscoff Cookies coarsely and sprinkle them around the edges of the cake.
4. Store the cheesecake in the fridge for up to 3 days.

Notes:

– Using measurements in grams is recommended for accuracy and best results.
– Different brands of Speculoos/Biscoff Cookies may vary in size, so weighing them for accuracy is recommended.
– Ensure all ingredients for the cheesecake batter are at room temperature for easy mixing.
– Greek Yogurt can be substituted with Natural Yogurt or Sour Cream if needed, but Yogurt is recommended for a lighter cake texture.

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