Biscoff Cheesecake

This Biscoff Cheesecake combines the delightful flavors of creamy cheesecake with the unique caramel and spice notes of Biscoff cookies. The smooth texture of the filling contrasts beautifully with the crunchy cookie crust, making it a perfect dessert for any occasion. This recipe respects traditional cheesecake principles while incorporating a creative twist with Biscoff, ensuring a sweet and satisfying treat.

Ingredients:

• 200 g Biscoff cookies, crushed
• 100 g unsalted butter, melted
• 400 g cream cheese, softened
• 100 g powdered sugar
• 200 ml heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 100 g Biscoff spread
• Biscoff cookies, for garnish

Instructions:

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove and let cool.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
4. Add the heavy cream, vanilla extract, and lemon juice to the cream cheese mixture and beat until well combined and slightly thickened.
5. Gently fold in the Biscoff spread until evenly distributed.
6. Pour the cheesecake filling over the cooled Biscoff crust and smooth the top.
7. Chill in the refrigerator for at least 4 hours, or overnight if possible, to set.
8. Before serving, garnish with additional Biscoff cookies on top.