This Biscoff-Strawberry Cheesecake recipe artfully combines the crispiness of Biscoff cookies with the lush sweetness of strawberries and the creamy richness of cheesecake. The cookie base is layered with a velvety cream cheese batter, swirled with a vibrant strawberry reduction, and topped with a luscious Biscoff paste, culminating in a dessert that’s as pleasing to the palate as it is to the eye.
Why You’ll Love This:
This dessert offers a multi-layered texture experience, from the crunchy Biscoff cookie base to the smooth and creamy cheesecake filling, each bite is a taste sensation. The freshness of the strawberries provides a perfect balance to the sweet, caramel-like flavor of the Biscoff, making this cheesecake a delightful treat for any sweet tooth.
Perfect Occasion:
Perfect for special occasions such as birthdays, anniversaries, or festive gatherings, this cheesecake can also serve as a luxurious treat for weekend family dinners. It’s especially fitting for celebrations where you want to impress your guests with something unique and decadent.
Decoration Tips:
To elevate the visual appeal of this cheesecake, consider using a piping bag to add swirls of Biscoff paste on top after chilling. Sprinkle crushed Biscoff cookies and fresh strawberry slices for added texture and color. Serve each slice with a drizzle of strawberry sauce or a dollop of whipped cream for extra flair.
Ingredients:
- Cookie Dough Base:
- 8.8 oz (250 g) Biscoff cookies, finely ground
- 3.35 oz (95 g) unsalted butter, melted
- Cheesecake Batter:
- 31.7 oz (900 g) cream cheese
- 3.5 oz (100 g) Greek yogurt
- 4.76 oz (135 g) granulated sugar
- 0.28 oz (8 g) vanilla sugar
- 1.59 oz (45 g) cornstarch
- 3 eggs
- Strawberry Mixture:
- 8.8 oz (250 g) strawberries
- 2.82 oz (80 g) granulated sugar
- Topping and Garnish:
- Speculoos paste
- Biscoff cookies, for crumbs
- Fresh strawberries
- Prepare the Base:
- Combine the finely ground Biscoff cookies with melted butter in a deep bowl until well mixed. Press this mixture into the bottom of a lined springform pan, using the back of a spoon to create a firm, even layer. Chill in the refrigerator to set.
- Cook the Strawberries:
- In a skillet over medium-high heat, cook the strawberries and sugar until the strawberries are soft and the mixture has thickened (about 5-7 minutes). Strain through a sieve, pressing to extract as much liquid as possible. Transfer the thickened strawberry mixture into a piping bag and set aside.
- Mix the Cheesecake Batter:
- In a large bowl, blend the cream cheese with Greek yogurt, granulated sugar, and vanilla sugar until smooth. Sift in the cornstarch and mix thoroughly. Gently fold in the eggs one at a time, ensuring not to overmix.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the chilled Biscoff base. Evenly pipe the strawberry mixture over the batter, then cover with the remaining cheesecake batter. Smooth the top with a spatula.
- Bake and Cool:
- Bake in a preheated oven at 257°F (125°C) for 60 minutes. The cheesecake should be set on the edges but slightly wobbly in the center. Turn off the oven and let the cheesecake sit inside for an additional hour to prevent cracking.
- Add the Topping:
- Melt the Speculoos paste and pour over the cooled cheesecake. Return to the refrigerator and chill until the topping is set.
- Final Garnish:
- Cut the cheesecake into neat rectangles. Decorate with piped lines of Speculoos paste, sprinkle with crushed Biscoff cookies, and garnish with slices of fresh strawberries.
Conclusion:
Relish the exquisite combination of flavors and textures in this Biscoff-Strawberry Cheesecake, a perfect blend of crunch and creaminess, making every bite a decadent delight. Enjoy!
