Directions
- 1Combine softened cream cheese, heavy whipping cream, and eggs; mix until fully combined.
- 2Add sugar, salt, cornstarch, and flour; mix well.
- 3Pour in melted biscoff and mix.
- 4Pour batter through a sieve into a parchment paper-lined loaf pan.
- 5Line loaf pan with biscoff cookies (optional, but suggested to cut cookies in half or cover with batter to avoid burning).
- 6Bake at 450F for about 30 minutes, or until jiggly in the center and dark brown on top.
- 7Let cool completely, then refrigerate overnight.
- 8Make whipped cream cheese topping by combining softened cream cheese, heavy cream, and powdered sugar.
- 9Decorate with biscoff spread, whipped cream topping, and crushed biscoff cookies.
Ingredients
- 650 g cream cheese block, softened
- 195 g sugar
- 1 tsp vanilla extract
- 5 g cornstarch
- 20 g flour
- 2 g salt
- 180 g eggs
- 250 g heavy whipping cream
- 1 spoonful biscoff
- 4 tbsp cream cheese
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 12 biscoff cookies
Equipment
whiskbowlloaf panparchment papersievepiping bag
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