Creamy Vanilla Bean Biscoff Cheesecake

Ingredients

• 200 g Biscoff biscuits, crushed (Use finely crushed biscuits for the crust; reserve additional biscuits and crumbs for garnish.)
• 80 g Unsalted butter, melted (For the crust.)
• 680 g Full-fat cream cheese (Softened to room temperature.)
• 150 g Granulated sugar (For the cheesecake filling.)
• 200 g Sour cream (Full-fat, preferably at room temperature.)
• 350 ml Heavy cream (Use 100 ml in the filling and the remaining 250 ml for whipped cream.)
• 1 tbsp Vanilla bean paste (For pronounced vanilla flavor.)
• 1 tsp Vanilla extract
• 15 g Cornstarch (Helps stabilize the filling.)
• Salt (A small pinch, or to taste.)
• 3 Large eggs (Add one at a time; use at room temperature if possible.)
• 200 g Lotus Biscoff spread (Warm gently until pourable before spreading over the chilled cheesecake.)
• 30 g Powdered sugar (For the whipped cream.)
• 4 Biscoff biscuits (For garnish; additional biscuits may be crumbled over the top.)
• 20 g Biscoff biscuit crumbs (For sprinkling over the finished cheesecake.)

Steps

1. 1

   Preheat the oven to 160°C (320°F). Line the base of an 8-inch springform pan with parchment paper. Wrap the outside of the pan securely in foil if needed to help prevent water from entering during the water bath.

2. 2

   Combine the crushed Biscoff biscuits and melted butter in a bowl until the crumbs are evenly moistened and resemble wet sand.

3. 3

   Transfer the crumb mixture to the prepared pan and press it firmly and evenly over the base, using the bottom of a glass or measuring cup to compact it. Refrigerate for 20 minutes.

4. 4

   Beat the softened cream cheese and granulated sugar until smooth, creamy, and free of visible lumps. Scrape down the sides of the bowl as needed.

5. 5

   Add the sour cream, 100 ml of the heavy cream, vanilla bean paste, vanilla extract, cornstarch, and salt. Mix just until fully combined; avoid incorporating excessive air.

6. 6

   Add the eggs one at a time, mixing on low speed only until each egg is incorporated before adding the next. Do not overmix.

7. 7

   Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula.

8. 8

   Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.

9. 9

   Bake for 60–70 minutes, until the edges are set and the center still has a slight, gentle wobble when the pan is nudged.

10. 10

    Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour so it cools gradually and is less likely to crack.

11. 11

    Remove the cheesecake from the water bath, cool it to room temperature if necessary, then refrigerate for at least 6 hours or overnight until thoroughly chilled and firm.

12. 12

    Warm the Biscoff spread gently until it is pourable but not hot. Spread it into a smooth, even layer over the chilled cheesecake, then refrigerate for 15 minutes to set.

13. 13

    Whip the remaining 250 ml heavy cream with the powdered sugar until stiff peaks form. Stop mixing as soon as the cream holds its shape.

14. 14

    Pipe decorative whipped-cream swirls around the outer edge of the cheesecake.

15. 15

    Garnish with Biscoff biscuits and sprinkle Biscoff crumbs over the top.

16. 16

    Refrigerate the finished cheesecake for 30 minutes before slicing and serving.

Notes

The source does not provide ingredient quantities, so the amounts are practical estimates for an 8-inch cheesecake. Keep the cheesecake chilled until serving. Slice with a warm, clean knife for neat portions.

Nutrition per serving

• dessert
• cheesecake
• baked
• European
• vegetarian
• make-ahead
• holiday
• Biscoff