- Preparing the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the Biscoff cookie crumbs with melted butter and sugar until well combined.
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- Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread and compact.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Making the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and vanilla extract, continuing to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Blend in the sour cream and heavy cream, mixing until smooth.
- Gently fold in the crushed Biscoff cookies.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Baking the Cheesecake:
- Reduce the oven temperature to 325°F (160°C).
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
- After 1 hour, remove the cheesecake and let it cool to room temperature.
- Adding the Topping:
- Once the cheesecake is cooled, gently spread the Biscoff cookie spread over the top.
- If desired, garnish with whipped cream and additional Biscoff cookies.
- Chilling the Cheesecake:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Serving:
- When ready to serve, release the cheesecake from the springform pan.
- Slice with a sharp knife, wiping the blade between cuts for clean slices.
- Serve chilled and enjoy!
Tips:
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before beginning.
- Avoid overmixing the batter to prevent air bubbles and cracking.
- Use a water bath during baking for an even more creamy texture
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