Biscoff Burnt Basque Cheesecake
Biscoff Burnt Basque Cheesecake
Ingredients
For the Cheesecake
- 24 ounces cream cheese, softened, 3 blocks
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/2 cup Biscoff cookie spread
- 1/2 cup heavy cream
For the Crust & Topping
- 1 sleeve Biscoff cookies, plus 1/4 cup crushed for garnish
- 1/4 cup Biscoff cookie spread, warmed, for drizzling
- 1/2 cup heavy cream, whipped, for topping
Instructions
- 1
Preheat your oven to 450°F. Line a standard loaf pan with parchment paper, ensuring the paper extends over the sides to create a sling for easy removal.
⏱️ 5 min•🌡️ 450
- 2
In a food processor, add the softened cream cheese and granulated sugar. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 3
Add the large eggs, all-purpose flour, and 1/2 cup of Biscoff cookie spread to the food processor. Pulse until just combined, being careful not to overmix. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
⏱️ 5 min
- 4
Pour in the 1/2 cup of heavy cream and pulse briefly until the batter is smooth and light brown. Do not overmix.
⏱️ 2 min
- 5
Arrange whole Biscoff cookies upright around the perimeter of the prepared loaf pan, pressing them gently against the parchment paper to form a crust.
⏱️ 3 min
- 6
Carefully pour the cheesecake batter through a fine-mesh sieve into the prepared loaf pan. This step ensures an extra smooth consistency.
⏱️ 5 min
- 7
Bake the cheesecake in the preheated oven for 30 minutes. The top should be deeply caramelized, and the center should still be jiggly when gently shaken.
⏱️ 30 min•🌡️ 450
- 8
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for a minimum of 24 hours. This is crucial for proper setting.
⏱️ 1440 min
- 9
Once thoroughly chilled, carefully lift the cheesecake out of the loaf pan using the parchment paper sling. Warm the remaining 1/4 cup of Biscoff cookie spread slightly until pourable, then drizzle generously over the top of the cheesecake.
⏱️ 3 min
- 10
Pipe swirls of whipped cream along the top of the cheesecake. Sprinkle the crushed Biscoff cookies over the whipped cream for added texture and flavor. Slice and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Burnt Basque Cheesecake
Ingredients
For the Cheesecake
- 24 ounces cream cheese, softened, 3 blocks
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/2 cup Biscoff cookie spread
- 1/2 cup heavy cream
For the Crust & Topping
- 1 sleeve Biscoff cookies, plus 1/4 cup crushed for garnish
- 1/4 cup Biscoff cookie spread, warmed, for drizzling
- 1/2 cup heavy cream, whipped, for topping
Instructions
- 1
Preheat your oven to 450°F. Line a standard loaf pan with parchment paper, ensuring the paper extends over the sides to create a sling for easy removal.
⏱️ 5 min•🌡️ 450 - 2
In a food processor, add the softened cream cheese and granulated sugar. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 3
Add the large eggs, all-purpose flour, and 1/2 cup of Biscoff cookie spread to the food processor. Pulse until just combined, being careful not to overmix. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
⏱️ 5 min - 4
Pour in the 1/2 cup of heavy cream and pulse briefly until the batter is smooth and light brown. Do not overmix.
⏱️ 2 min - 5
Arrange whole Biscoff cookies upright around the perimeter of the prepared loaf pan, pressing them gently against the parchment paper to form a crust.
⏱️ 3 min - 6
Carefully pour the cheesecake batter through a fine-mesh sieve into the prepared loaf pan. This step ensures an extra smooth consistency.
⏱️ 5 min - 7
Bake the cheesecake in the preheated oven for 30 minutes. The top should be deeply caramelized, and the center should still be jiggly when gently shaken.
⏱️ 30 min•🌡️ 450 - 8
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for a minimum of 24 hours. This is crucial for proper setting.
⏱️ 1440 min - 9
Once thoroughly chilled, carefully lift the cheesecake out of the loaf pan using the parchment paper sling. Warm the remaining 1/4 cup of Biscoff cookie spread slightly until pourable, then drizzle generously over the top of the cheesecake.
⏱️ 3 min - 10
Pipe swirls of whipped cream along the top of the cheesecake. Sprinkle the crushed Biscoff cookies over the whipped cream for added texture and flavor. Slice and serve.
⏱️ 2 min