This Creamy Biscoff Cheesecake is an indulgent treat that combines the unique flavor of Biscoff cookies with the richness of cheesecake. The crust, made from crushed Biscoff cookies and butter, provides a deliciously crunchy base, while the filling is a smooth blend of cream cheese, ricotta, and vanilla. Topped with a layer of melted Biscoff cookie butter and sprinkled with crushed cookies, this cheesecake is not only a delight for the taste buds but also a visually appealing dessert perfect for any occasion.
Ingredients:
For the Cheesecake:
- 10 oz cream cheese
- 1/2 cup ricotta cheese
- 2 tsp vanilla extract
- 2 eggs
- 1 tsp cornstarch
- 1/2 – 3/4 cup granulated sugar (to taste)
- 1 1/2 cups crushed Biscoff cookies (about 40 cookies)
- 8 Tbsp melted butter
For the Topping:
- 1/2 cup Biscoff cookie butter
- 4 crushed Biscoff cookies
Instructions:
- Prepare Crust: Preheat oven to 400°F. Mix crushed Biscoff cookies with melted butter, press into a 9-inch round baking dish, and bake for 8 minutes.
- Make Filling: Beat cream cheese, add ricotta and sugar, mix until smooth. Incorporate eggs, vanilla, and cornstarch.
- Bake Cheesecake: Pour filling over crust. Bake at 400°F for 10 minutes, then reduce to 200°F for 35-40 minutes. Cool and refrigerate for at least 3 hours.
- Add Topping: Microwave cookie butter until slightly runny. Spread over cooled cheesecake, top with crushed cookies, and chill for 30 minutes.
- Storage: Keep refrigerated.
Notes:
- Adjust sugar level according to your preference.
- The cheesecake should be slightly jiggly in the center when done, indicating a creamy texture once set.
- This dessert is perfect for Biscoff lovers and anyone who enjoys a unique twist on classic cheesecake.
Enjoy this Creamy Biscoff Cheesecake, a luxurious dessert that combines the beloved flavors of Biscoff cookies in a rich and creamy cheesecake form!
