Biscoff Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g Biscoff cookies (speculoos cookies)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">600g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">250g Biscoff spread (cookie butter), divided</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3 tbsp milk</li><li class="ingredients-single-item">6 Biscoff cookies, for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan, lining the base with parchment paper. This will make it easier to transfer the finished cheesecake to a serving plate. Place 300g Biscoff cookies in a food processor and pulse until you have fine, even crumbs. If you don't have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the cookie crumbs into a mixing bowl and add 100g melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed between your fingers. The butter acts as a binding agent, ensuring your crust will set firmly and not crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the cookie mixture into your prepared springform pan and use the back of a spoon or the bottom of a measuring cup to press it firmly and evenly across the base. Create a slight rim up the sides if desired. Place in the refrigerator to chill while you prepare the filling – this initial chilling helps the crust set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, beat the room temperature cream cheese and caster sugar until smooth and creamy – about 2 minutes. Using room temperature cream cheese is crucial to prevent lumps in your filling. Add 150g of the Biscoff spread (saving the rest for the topping) and vanilla extract, then beat until completely incorporated and silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whip the double cream until it forms soft peaks – be careful not to overwhip as this will make your cheesecake too firm. The cream provides the light, mousse-like texture that makes no-bake cheesecakes so luxurious.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a spatula, gently fold the whipped cream into the cream cheese mixture, maintaining as much air as possible for a light, fluffy texture. Continue folding until no white streaks remain, but work quickly and with a light hand to preserve the aeration.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the chilled base from the refrigerator and pour the cheesecake filling onto it, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles, then return to the refrigerator to set for at least 4 hours, or ideally overnight. Patience is key – proper setting time ensures a perfectly sliceable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cheesecake is completely set, prepare the Biscoff topping. Warm the remaining 100g of Biscoff spread with 3 tablespoons of milk in a microwave-safe bowl for 20-30 seconds, then stir until smooth. The heat loosens the spread, while the milk creates a pourable consistency that will set with a beautiful shine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm Biscoff topping over the chilled cheesecake, using your offset spatula to spread it evenly to the edges. Work quickly as the topping will begin to set upon contact with the cold cheesecake. Crush the remaining 6 Biscoff cookies and sprinkle them around the edge of the cheesecake for decoration and textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the cheesecake to the refrigerator for 30 minutes to allow the topping to set completely. To serve, run a warm knife around the edge of the springform pan before releasing the catch, ensuring clean, professional-looking slices. For the neatest cuts, dip your knife in hot water and wipe clean between each slice. Your Biscoff cheesecake will keep well in the refrigerator for up to 3 days – if it lasts that long!</li></ol>