I'm just going to cut to the chase, this Biscoff Cheesecake Recipe is hands down the sexiest thing I've ever made. Look at it! The base is buttery but crunchy, the filling is light and creamy, and the topping? Well, it's pure Biscoff so I'm sure you don't need me to tell you it's pretty god damn good too.
I think this could well be the first cheesecake I've ever made from scratch, and lemme tell you, it's a gooden. I loosely followed a few different recipes but ultimately sort of just made my own up as I went along... I did, however, write it all down so that I could share it with you. If you only do one thing this lockdown, I think it should be making this Biscoff Cheesecake, it's phenomenal.
How long does this Biscoff Cheesecake take to make?
For the best results, you ideally need this cheesecake to set overnight in the fridge, so I’d highly recommend making this cheesecake the day before you’d like to serve it. That being said, if you can’t wait to eat it, I’d leave it for a good 4 hours in the fridge to set before digging in.
Do I need Smooth or Crunchy Biscoff?
I personally used a mix of the two, but would definitely recommend smooth if you’d like that shiny, sleek topping!
What baking equipment do I need for this Biscoff Cheesecake?
For this cheesecake, I used an electric hand whisk, two mixing bowls and a springform tin. Whilst the latter isn’t necessarily essential, if you want to serve the cheesecake on a plate, it makes getting it out a whole lot easier!
Is this Biscoff Cheesecake easy to make?
Yes! Everything is sort of mixed together and then just chucked in the fridge for the magic to happen, it couldn’t be easier!
The Best Biscoff Cheesecake Recipe
INGREDIENTS
For the base:
300g Digestive Biscuits
150g Unsalted Butter
For the filling:
400g Soft Cream Cheese
300ml Whipping Cream
250g Biscoff
75g Icing Sugar
Pinch of Salt
For the topping:
Remaining Biscoff in Jar
METHOD
For the base:
1. Preheat the oven to 180 degrees Celsius, and grease and line your springform tin
2. Crush the digestive biscuits in a bag using a rolling pin
3. Place the unsalted butter in a pan over a low heat and stir until fully melted
4. Add in the digestive biscuit crumbs until the mixture is fully combined
5. Pour the mixture into the lined tin, press down until flat, and bake for 10 minutes.
6. Wait for the base to cool.
For the filling:
7. Whip the whipping cream using an electric mixer until stiff peaks form and refrigerate until you are ready to use it
8. Mix together the soft cream cheese, biscoff, icing sugar and salt
9. Gently fold in the whipping cream being careful not to overmix
10. Pour the filling on top of the cooled base and smooth with the back of a spoon
11. Place in the fridge (ideally overnight) to set
For the topping:
12. Melt the remaining Biscoff in a small bowl in the microwave
13. Pour on top of the cheesecake, spreading it evenly across the top. (FYI: It sets pretty fast, so you need to move quickly!)
14. Place back in the fridge to set for a further hour or so, and voila! One Biscoff Cheesecake ready to serve.
If you make this cheesecake, I’d LOVE to see some photos and hear what you think!
What other Biscoff recipes would you like me to try?
11 comments
This looks LITERALLY DIVINE i'm so excited to try it
ReplyDeleteThis sounds amazing. Cheesecake is one of my favorites! Saving this recipe ASAP xx
ReplyDeleteHow amazing does this look! 😍 I'm definitely going to try to make this at some point. It looks so good. Thank you for sharing it xx
ReplyDeleteLauren | itslaurenvictoria.co.uk
I saw Biscoff and I clicked! I am simple like that! Your cheesecake though is a work or art though! I can't wait to try having a go myself!!
ReplyDeleteI’m sold! This looks incredible - I love cheesecake anyway so always looking for new flavours to try. Your photos are absolutely gorgeous by the way - could be used in a cookery book!
ReplyDeleteJenny
Http://www.jennyinneverland.com
This looks absolutely delicious!! I'm so sad I don't have any cream or Biscoff in the cupboards!
ReplyDeleteBecky | Uptown Oracle x
This cheesecake looks DELICIOUS. I love Biscoff and I would probably love eating this. I've never made cheesecake before, but hopefully it's not too complicated to get it right! Thank you for sharing the recipe. I've just discovered your blog and I really enjoy the aesthetics, I'm following you on Bloglovin to see more in the future! :)
ReplyDeleteJulia x
Stuck at Home? Here's What To Do To Keep Entertained! | https://juliaspeaksbeauty.blogspot.com/2020/03/stuck-at-home-for-weeks-heres-what-you.html
Oh this one looks delicious! Have to check if we can get all the ingredients :)
ReplyDeleteHave a great start in the week
Tiziana
www.tizianaolbrich.de
The cake looks yumm! Love all the photos. Your blog is lovely :)
ReplyDeletehttp://www.desiringsme.com/plot-twist/
This cheescake look so yummy! I've only ever done baking once but Biscoff is my favourite so I might have to eventually make this cheescake..
ReplyDeleteThis looks soooooo good Becca, I do love a cheesecake too - might have to give it a go!
ReplyDeleteLucy | Forever September