Biscoff Upside-Down Cheesecake

Ingredients

• 2 sleeves Biscoff cookies (crushed until fine crumbs)
• 1 cup butter (melted)
• 24 oz cream cheese (room temperature)
• 8 oz mascarpone (room temperature)
• 0.5 cup sour cream (room temperature)
• 1.5 cups powdered sugar (for cheesecake filling)
• 1 cup Biscoff spread (softened)
• 1.5 tsp vanilla extract
• 1.5 cups heavy cream
• 0.5 cup powdered sugar (for whipped cream)
• 1.25 cups Biscoff spread (melted, for center)
• salt (a pinch)

Steps

1. 1

   Grease a 9-inch springform pan and line the bottom with parchment paper.

2. 2

   Crush the Biscoff cookies until they are fine crumbs. Mix the crumbs with the melted butter until well combined.

3. 3

   Press the cookie mixture firmly into the bottom and up the sides of the prepared springform pan to create a wall. Place the pan in the freezer to set while you prepare the filling.

4. 4

   In a large bowl, beat the room temperature cream cheese on high speed for about a minute until it is light and fluffy.

5. 5

   Mix in the mascarpone, sour cream, 1.5 cups of powdered sugar, vanilla, softened Biscoff spread, and a pinch of salt. Beat until the mixture is completely smooth.

6. 6

   In a separate chilled bowl, whip the heavy cream with the remaining 0.5 cup of powdered sugar until stiff peaks form.

7. 7

   Gently fold the whipped cream into the cheesecake mixture until no white streaks remain.

8. 8

   Melt the 1.25 cups of Biscoff spread in the microwave for approximately 30 seconds until pourable.

9. 9

   Spread about 2/3 of the cheesecake filling into the prepared crust. Use a spoon to create a deep well in the center of the filling.

10. 10

    Pour the melted Biscoff spread into the well. You can lightly swirl it into the surrounding batter if desired.

11. 11

    Optional: Pop the pan into the freezer for a few minutes until the center starts to solidify before adding the next layer.

12. 12

    Cover the center with the remaining cheesecake filling and gently spread it to create a smooth top.

13. 13

    Cover the pan and chill in the refrigerator overnight to set completely.

14. 14

    When ready to serve, flip the cheesecake onto a serving plate. Carefully remove the springform pan and peel off the parchment paper.

Notes

Ensure all cold ingredients (cream cheese, mascarpone, sour cream) are at room temperature before starting to ensure a smooth, lump-free filling. The 'upside-down' method refers to the presentation where the crust is on top during chilling and then flipped for serving.

Nutrition per serving

• dessert
• cheesecake
• no-bake
• biscoff
• cookie butter
• vegetarian