Creamy Baked Biscoff Cheesecake
This Biscoff Cheesecake is silky smooth, rich, creamy, and packed with that irresistible caramelized Biscoff flavor. I love to do a water bath baking method as that ensures a perfectly even texture with no cracks on top.
Not only does this cheesecake look stunning, it is incredible easy to make. With white melted chocolate and that crunchy Biscoff base this cheesecake feels luxurious, and tastes absolutely unforgettable.
Why Use a Water Bath?
- It helps bake the cheesecake evenly
- Prevents cracks on the surface
- Keeps the texture ultra creamy and smooth
- Avoids overbaking
Ingredients You’ll Need:
Curst:
- 250g Biscoff biscuits, crushed
- 70g unsalted butter, melted
Filling:
- 600g cream cheese – full fat, room temperature
- 100g sugar
- 200g sour cream – full fat
- 200g white chocolate, melted
- 200g Biscoff spread
- 3 eggs, large room temperature
- 15g cornstarch/cornflour
- 1/4 tsp salt
- 1 tsp vanilla extract
Toppings:
- 200g Biscoff spread, melted
- 50g Biscoff biscuits, crushed
Instructions for the Crust:
- Mix crushed Biscoff biscuits and melted butter. Press into lined 9 inch pan. Bake at 180C (350F) for 10 minutes. Cool.
Filling:
- Beat room temperature cream cheese until smooth. Mix in sugar, sour cream, melted white chocolate, Biscoff spread, vanilla extract, salt, and cornstarch. Add eggs one at a time.
Bake:
- Wrap aluminum foil around springform pan and place it into a larger baking pan. Pour filling over cooled crust. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Transfer to a preheated oven and bake at 160C (320F) for 1 hour. Do not open the oven during baking. After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour, with the oven door closed. Do not open the oven.
Chill:
- Cool completely then refrigerate overnight. Top with melted Biscoff spread and crushed Biscoff biscuits. Chill 15 minutes, slice and enjoy!
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Creamy Baked Biscoff Cheesecake
This Biscoff Cheesecake is silky smooth, rich, creamy, and packed with that irresistible caramelized Biscoff flavor. I love to do a water bath baking method as that ensures a perfectly even texture with no cracks on top.
Ingredients
Equipment
Method
For the Crust:
- Mix crushed Biscoff biscuits and melted butter. Press into lined 9 inch pan. Bake at 180C (350F) for 10 minutes. Cool.
For the Filling:
- Beat room temperature cream cheese until smooth. Mix in sugar, sour cream, melted white chocolate, Biscoff spread, vanilla extract, salt, and cornstarch. Add eggs one at a time.
- Wrap aluminum foil around springform pan and place it into a larger baking pan. Pour filling over cooled crust. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Transfer to a preheated oven and bake at 160C (320F) for 1 hour. Do not open the oven during baking. After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour, with the oven door closed. Do not open the oven.
- Cool completely then refrigerate overnight. Top with melted Biscoff spread and crushed Biscoff biscuits. Chill 15 minutes, slice and enjoy!
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