There’s something about the aroma of Biscoff Cheesecake that instantly transports me back to the cozy kitchen of my childhood, where Mama Lou’s warmth enveloped every corner. It’s a recipe that holds a special place in my heart, one that I lovingly recreate to keep her memory alive. The rich, creamy texture paired with the spiced caramel notes of Biscoff cookies is a culinary hug that I often share with my sister Ouma during our cherished Sunday baking sessions. As you embark on this delicious journey with me, I hope you feel the same familial warmth that has been passed down through generations in my family.
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Why You’ll Love This Biscoff Cheesecake
Imagine a dessert that perfectly combines the creamy, tangy goodness of cheesecake with the unique, spiced flavor of Biscoff cookies. This Biscoff Cheesecake isn’t just a treat for the taste buds; it’s a nostalgia-laden experience that brings family memories to life. The subtle crunch from the cookie crust, coupled with the lusciousness of the cheesecake, creates a symphony of textures and flavors that are simply irresistible. It’s a dessert that evokes the warmth of family gatherings, much like the ones I used to have with Mama Lou, where food was not just sustenance, but a means of bringing people together.
Ingredients You’ll Need for This Biscoff Cheesecake
- 250g Biscoff cookies, crushed (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup Biscoff spread
- Pinch of salt
If you don’t have Biscoff cookies, graham crackers with a teaspoon of cinnamon can be a good substitute. For a lighter version, you can use reduced-fat cream cheese and sour cream without compromising too much on flavor.
Nutrition Facts
- Calories: 450 per serving
- Protein: 7g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 300mg
Irresistibly Creamy Biscoff Cheesecake: A Dessert Lover’s Dream
Learn how to make delicious Biscoff Cheesecake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 250g Biscoff cookies, crushed (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup Biscoff spread
- Pinch of salt
If you don’t have Biscoff cookies, graham crackers with a teaspoon of cinnamon can be a good substitute. For a lighter version, you can use reduced-fat cream cheese and sour cream without compromising too much on flavor.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes. This step reminds me of the afternoons I spent with Ouma, perfecting our cheesecake batter to the right consistency.
- Add the vanilla extract and mix until incorporated. Blend in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Gently fold in the sour cream and Biscoff spread until the mixture is smooth. A tiny pinch of salt will heighten the flavors, just like Mama Lou used to say, “A pinch of salt brings out the sweetness in life.”
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggly. Remember, a perfect cheesecake has a bit of a dance in the middle, as Mama Lou would say.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. This prevents cracking, a tip passed down from Mama Lou’s treasure trove of baking wisdom.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving. This is the perfect time to reminisce about family stories around the kitchen table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Biscoff Cheesecake
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes. This step reminds me of the afternoons I spent with Ouma, perfecting our cheesecake batter to the right consistency.
- Add the vanilla extract and mix until incorporated. Blend in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Gently fold in the sour cream and Biscoff spread until the mixture is smooth. A tiny pinch of salt will heighten the flavors, just like Mama Lou used to say, “A pinch of salt brings out the sweetness in life.”
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggly. Remember, a perfect cheesecake has a bit of a dance in the middle, as Mama Lou would say.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. This prevents cracking, a tip passed down from Mama Lou’s treasure trove of baking wisdom.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving. This is the perfect time to reminisce about family stories around the kitchen table.
Tips for Making the Best Biscoff Cheesecake
Consistency is key when it comes to achieving the perfect cheesecake. Make sure your cream cheese is fully softened before starting. This ensures a smooth, lump-free batter. While blending, scrape down the sides of your bowl often, just like Mama Lou would remind us to be thorough in our work. To avoid cracks, bake your cheesecake on a lower rack with a pan of water on the bottom of the oven to create a moist environment. And finally, remember to let it cool gradually to maintain its smooth surface.
Serving Suggestions and Pairings
This Biscoff Cheesecake is a star on its own, but pairing it with a dollop of freshly whipped cream or a drizzle of caramel sauce can elevate it further. During our family gatherings, we’d often serve it with a side of spiced apple compote or a handful of fresh berries, evoking the flavors of Mama Lou’s kitchen. A warm cup of coffee or a glass of milk complements the cheesecake beautifully, making it a comforting end to any meal.
Storage and Reheating Tips
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. If you need to keep it longer, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. To enjoy a frozen slice, thaw it in the refrigerator overnight and bring it to room temperature before serving. Mama Lou always believed in making food last, and this cheesecake is no exception.
Frequently Asked Questions
What are the main ingredients for Biscoff Cheesecake?
The main ingredients for Biscoff Cheesecake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Biscoff Cheesecake?
The total time to make Biscoff Cheesecake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Biscoff Cheesecake ahead of time?
Yes, Biscoff Cheesecake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Biscoff Cheesecake?
Biscoff Cheesecake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Biscoff Cheesecake suitable for special diets?
Depending on the ingredients used, Biscoff Cheesecake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this Biscoff Cheesecake is more than just following a recipe; it’s about cherishing the memories and love that come with it. Every slice is a tribute to the moments spent with Mama Lou and Ouma, filled with laughter, stories, and the rich aroma of homemade delights. As you share this cheesecake with your loved ones, I hope it brings the same warmth and connection that it does for our family. Here’s to creating new memories and savoring the sweet moments that life has to offer.
