Description
Indulgent Biscoff cheesecake whisks classic dessert lovers into creamy paradise with irresistible lotus cookie crumble. Silky layers meld sweet caramelized notes and rich cream cheese, promising pure bliss for passionate dessert seekers.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream, whipped to stiff peaks
Crust Ingredients:
- 2 cups (about 20 cookies) Biscoff cookies, crushed
- ½ cup (113 grams) unsalted butter, melted
Flavoring and Garnish Ingredients:
- 1 teaspoon vanilla extract
- 1 cup (236 milliliters) Biscoff cookie butter, melted
- Optional: Crushed Biscoff cookies for garnish
Instructions
- Craft a sturdy foundation by pulverizing Biscoff cookies into fine crumbs and blending with melted butter, pressing the mixture meticulously into the base of a springform pan to create a compact, uniform layer. Refrigerate briefly to solidify the crust’s structure.
- Transform cream cheese into a velvety canvas by whipping until supremely smooth, then integrate powdered sugar and vanilla extract, stirring until harmoniously combined. Gently fold in liquefied Biscoff cookie butter, creating a luxurious, creamy consistency.
- Incorporate whipped cream into the mixture with delicate, sweeping motions, ensuring a light, airy texture without deflating the delicate peaks.
- Delicately cascade the luscious filling over the chilled crust, using a spatula to distribute evenly and eliminate any potential air pockets, creating a flawless surface.
- Allow the cheesecake to hibernate in the refrigerator, permitting the filling to set and flavors to meld, ideally for a minimum of four hours or preferably overnight.
- Prior to serving, drizzle a cascade of molten Biscoff cookie butter across the top, creating an elegant, glossy finish that promises intense flavor.
- Embellish with a sprinkle of crushed Biscoff cookies, adding textural contrast and visual appeal to the dessert.
- Release the cheesecake from its springform confines, slice with a heated knife for pristine edges, and present chilled for maximum sensory delight.
Notes
- Achieve a perfectly smooth crust by using the back of a spoon or measuring cup to firmly press the Biscoff cookie mixture into the pan, eliminating any air pockets.
- Prevent cracks in the cheesecake by beating cream cheese at room temperature and avoiding overmixing, which can incorporate too much air.
- Create a gluten-free version by substituting Biscoff cookies with gluten-free cookie alternatives or using a nut-based crust for added nutrition and dietary flexibility.
- Enhance the flavor by adding a light sprinkle of sea salt on top of the melted Biscoff drizzle to balance the sweetness and create a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg