Description
A creamy and delicious biscoff cheesecake with a crunchy base.
Ingredients
Scale
- 200g Biscoff biscuits
- 100g unsalted butter
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 100g Biscoff spread
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff biscuits into fine crumbs.
- Melt the butter and mix it with the biscuit crumbs.
- Press the mixture into the bottom of a springform pan.
- In a bowl, combine cream cheese and powdered sugar until smooth.
- Add heavy cream, vanilla extract, and Biscoff spread to the mixture and blend well.
- Pour the cheesecake filling over the crust.
- Bake for 30 minutes, then let it cool.
- Chill in the fridge for at least 4 hours before serving.
Notes
- Store in the refrigerator.
- Can be topped with extra Biscoff spread.
- Use a water bath for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: biscoff cheesecake, dessert, cheesecake recipe