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Baked Biscoff Cheesecake | Bake to the roots

Baked Biscoff Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 01:30
  • Total Time: 11:00
  • Yield: 1 1x
  • Category: Cheesecake
  • Cuisine: America
  • Diet: Vegetarian

Description

Super delicious Cheesecake made with Biscoff Cookies and Cookie Butter. This Baked Biscoff Cheesecake is an absolute highlight.


Ingredients

Scale

For the base:
7 oz. (200g) Biscoff cookies, crushed
2 tbsp. sugar (or xylitol)
3 oz. (85g) butter, melted

For the cheesecake filling:
32 oz. (900g) cream cheese, at room temperature
3.5 oz. (100g) sugar (or xylitol)
3.5 oz. (100g) heavy cream, at room temperature
3.5 oz. (100g) crème fraîche, room temperature
1.8 oz. (50g) Biscoff cookie spread, at room temperature
4 medium eggs, at room temperature
1 tbsp. all-purpose flour
3 Biscoff cookies, crumbled

For the decoration:
5 oz. (140g) Biscoff cookie spread
some whipped cream
several Biscoff cookies, whole & crushed


Instructions

1. Preheat the oven to 320°F (160°C). Line an 8 inches (20cm) springform tin with baking parchment and grease lightly. Set aside. Let all the ingredients come to room temperature.

2. Add the Biscoff cookies to a freezer bag and crush them with a rolling pin. Add the sugar (or xylitol) and mix to combine. Melt the butter and add to the bag as well. Mix until the crumbs are evenly moist. Transfer to the springform tin and press down (with a spoon) to create one even layer. Bake for about 15 Minutes. Take out and let cool down a bit. Do not turn off the oven.

3. Add the cream cheese and sugar (or xylitol) to a large bowl and mix until well combined. Add the heavy cream, crème fraîche, and Biscoff cookie spread and mix until well combined. Add the eggs and mix in. Lastly, add the flour and mix everything until well combined. Crumble the three Biscoff cookies and fold them in. Pour the cheesecake filling into the springform tin with the pre-baked crust and smooth out the top. Wrap the bottom of the baking tin with some aluminum foil to make it waterproof and place it inside a larger casserole or baking dish. Add some hot water to that bigger baking dish so the springform tin with the cheesecake sits about 1 inch (2,5cm) deep in the hot water. Place in the center of the oven and bake for 85-90 minutes. The cheesecake should have set around the edges but be still a bit wobbly in the center. Turn off the oven and leave the oven door slightly open – leave the cheesecake inside the oven for another 20 minutes. Take out of the oven and remove it from the water bath. Run a knife around the cake to loosen it from the baking tin, then let cool down completely on a wire rack. When cooled, place in the fridge for at least 8 hours or overnight.

4. Remove the cheesecake from the baking tin and place it on a serving plate. Melt the Biscoff cookie spread in the microwave (takes only a few seconds) and pour over the cheesecake. You can either cover the top of the cake completely with the melted spread and let some of it drip down the sides or just create a layer that sits mostly in the center of the cake. Let the spread cool down and harden and decorate the cheesecake in addition with some whipped cream and Biscoff cookies if you like. Keep in the fridge until you serve it. Enjoy!


Notes

Enjoy baking!