Ingredients
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 500g cream cheese
- 150g granulated sugar
- 200ml heavy cream
- 3 large eggs
- 1 tsp vanilla extract (optional)
- Caramel sauce for drizzling (optional)
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Pulse Biscoff cookies in a food processor until fine crumbs. Mix with melted butter until resembling wet sand. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a bowl, beat cream cheese and sugar until smooth. Add heavy cream and mix until slightly thickened. Incorporate eggs one at a time, mixing gently. Fold in vanilla if using.
- Pour the filling over the cooled crust and smooth the top. Beat lightly to release air bubbles.
- Bake at 325°F (160°C) for 50-60 minutes, until slightly jiggly in the center. Turn off the oven, crack the door open, and let cool for an hour.
- Chill in the refrigerator for at least four hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with whipped cream or crushed Biscoff cookies.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing the eggs to prevent cracks. Using a water bath may keep the cheesecake moist and creamy.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian