Indulge in the delight of a Biscoff Cookie Cheesecake, featuring a buttery crust and a smooth, rich filling, adorned with a Biscoff spread topping.
Ingredients:
For the Crust:
- 2 cups Biscoff cookie crumbs
- ½ cup unsalted butter, melted
For the Filling:
- 16.35 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons vanilla-flavored instant pudding mix
- 1 teaspoon vanilla extract
- 1 ¼ cups heavy whipping cream, chilled
- ⅓ cup sour cream
- ½ cup Biscoff spread, plus extra for garnish
To Decorate:
- 4 Biscoff cookies, crushed
- ⅓ cup Biscoff spread, melted
Instructions:
- Crust Preparation:
- Crush Biscoff cookies into fine crumbs using a food processor or by hand in a sealed bag.
- Combine the cookie crumbs with melted butter until evenly mixed.
- Press the mixture into the bottom of a 9-inch pan, forming a compact layer.
- Freeze the crust to set while preparing the filling.
- Filling Mixture:
- In a large bowl, whip the room-temperature cream cheese with powdered sugar, vanilla extract, and instant pudding until smooth.
- Blend in the Biscoff spread and sour cream until the mixture is creamy.
- Gradually mix in the cold heavy cream until the filling becomes thick and holds its shape.
- Assembling the Cheesecake:
- Retrieve the crust from the freezer and pour the creamy filling over it, smoothing the top with a spatula.
- Chill in the refrigerator for a minimum of 5 hours to firm up the cheesecake.
- Decoration and Serving:
- Once set, remove the cheesecake from the pan and spread the melted Biscoff spread over the top.
- Garnish with crushed Biscoff cookie crumbs along the edges for an elegant finish.
Notes:
- For the best results, ensure the cream cheese is at room temperature to avoid lumps in your mixture.
- A springform pan is ideal for easy release once the cheesecake has set.
- For a quicker set, place the mixing bowl in the freezer before whipping the filling.
- Full-fat cream cheese is recommended for a stable and firm cheesecake consistency.
- Regularly scrape the bowl’s sides during mixing to achieve a smooth and even filling.
- It’s tempting to dig in early, but for optimal texture, allow the cheesecake to set in the fridge, ideally overnight.
Enjoy this creamy Biscoff cheesecake, where each slice promises a taste of cookie heaven.
