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Biscoff Basque Cheesecake Recipe

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  • Author: Sara
  • Total Time: 12 hours 39 minutes
  • Yield: 8 servings

Description

This Biscoff Basque Cheesecake combines the creamy richness of traditional Basque-style cheesecake with the unique caramelized flavor of Biscoff spread and biscuits. It features a burnt top that adds depth and contrasts beautifully with the smooth and velvety center. Topped with melted Biscoff spread and crumbly Biscoff biscuits, this dessert is indulgent, creamy, and perfect for Biscoff lovers looking for a decadent twist on a classic cheesecake.

Ingredients

Cheesecake

  • 400g full fat cream cheese
  • 250g smooth Biscoff spread
  • 20g plain flour
  • 210g double/heavy cream
  • 3 medium eggs
  • 8 tbsp caster/superfine sugar

Topping

  • 7 Biscoff biscuits
  • 2 tbsp Biscoff spread

Instructions

  1. Prepare Ingredients: Remove the cream cheese and double cream from the fridge at least 1 hour before starting to bring them to room temperature. This ensures a smooth batter without lumps.
  2. Mix Cream Cheese and Biscoff: Using electric beaters, combine the cream cheese, Biscoff spread, and caster sugar until smooth and well incorporated.
  3. Beat Eggs: In a separate bowl, lightly whisk the eggs until just combined to make them easier to fold in.
  4. Add Eggs: Slowly add the eggs to the cream cheese mixture and mix gently until fully combined.
  5. Incorporate Flour: Sift the plain flour over the mixture and carefully fold it in using a spatula to maintain airiness.
  6. Add Cream: Pour in the double cream and fold or mix gently with a spatula until the batter is smooth and uniform.
  7. Sieve Batter: Pour the cheesecake batter through a fine sieve into a 7-inch cake tin lined with parchment paper. Use a spatula to push the mixture through, which helps remove any lumps and ensures a silky texture.
  8. Remove Air Bubbles: Tap the cake tin firmly on the counter several times to release trapped air bubbles for an even bake.
  9. Bake Cheesecake: Place the tin in a preheated oven at 230°C (top and bottom heat) and bake for 24 minutes. Check at 20 minutes to ensure the top is not burning excessively. The top should be deeply caramelized but not overly blackened. The cheesecake should still be slightly jiggly in the center when done.
  10. Cool: Let the cheesecake cool on the counter for 30 minutes. Then cover loosely with cling film or a plate, ensuring the film doesn’t touch the surface to prevent sticking. Refrigerate the cheesecake overnight to set and develop flavors.
  11. Prepare Topping: Before serving, gently heat the 2 tbsp of Biscoff spread in the microwave for about 10 seconds until runny but not too hot.
  12. Assemble and Serve: Pour the warmed Biscoff spread evenly over the cheesecake top. Crush some Biscoff biscuits into crumbs and sprinkle over the top, then break two biscuits into larger chunks and arrange around the sides for decoration. Optionally, drizzle extra Biscoff spread for added flair.
  13. Serving Tips: For best texture and flavor, let sliced pieces sit at room temperature for 5-10 minutes before serving, especially if you live in a cooler climate. Serve with a dollop of whipped cream if desired.

Notes

  • Allow cream cheese and cream to come to room temperature before mixing for a smooth batter.
  • Do not overbake; cheesecake should remain slightly jiggly in the center when removed from the oven.
  • Use a sieve to push the batter into the tin to avoid lumps and produce a velvety texture.
  • Allow cheesecake to chill overnight to set properly and develop flavors.
  • Keep unused cheesecake refrigerated and only slice what will be served to maintain freshness.
  • Serve slices slightly warmed for optimal creaminess, especially in cooler environments.
  • Adding whipped cream on the side complements the richness of the cheesecake.
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://sarabaking.com/biscoff-basque-cheesecake-recipe/