Serves 1
Directions
- 1Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
- 2In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
- 3Firmly press the mixture into a springform pan, building up the sides first, then the base.
- 4Freeze the crust for at least 15-20 minutes to set.
- 5Work the room-temperature cream cheese until smooth.
- 6Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
- 7Fold in Biscoff spread until fully combined.
- 8In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop).
- 9Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
- 10Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- 11Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.
- 12Microwave Biscoff spread until runny, then drizzle over the cheesecake.
- 13Tilt the pan to spread the Biscoff drizzle.
- 14Let the Biscoff drizzle set for 5 minutes.
- 15Release the springform and cut into slices.
- 16Serve cold.
Ingredients
- 315 grams Biscoff cookies
- 65 grams melted butter
- 1 tablespoon Biscoff spread
- 2 vanilla beans
- 400 grams cream cheese
- 100 grams powdered sugar
- 50 grams Biscoff spread
- 200 grams heavy whipping cream
- 100 grams Biscoff spread
Equipment
food processorbowlspringform panspatula
Tips
- Adjust butter as needed for the crust to resemble wet sand.
- Avoid overwhipping the heavy cream.
- Fold whipped cream into the cream cheese mixture in two batches, stopping once just combined to prevent graininess.
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