Creamy Biscoff Cheesecake

Even if you’re not a Biscoff fan, I have a feeling you’re going to love this one! 🤎 It’s super easy to make, and the best part? No water bath needed! ✨ Biscoff Cheesecake Recipe Makes: ~6 servings Pan: 18 cm / 7-inch springform Oven: 150°C / 300°F Chilling: At least 6 hours, preferably overnight Biscoff Crust • 125 g Biscoff biscuits • 35 g unsalted butter, melted Cheesecake Filling • 340 g block cream cheese, room temperature • 95 g Biscoff spread • 40 g granulated sugar • ⅛ tsp salt • 1 tsp vanilla extract • 60 g sour cream, room temperature • 2 large eggs, room temperature Topping • 150 g Biscoff spread • 30 g crushed Biscoff biscuits, optional • 2 Biscoff biscuits, for topping Method 1. Line the bottom of a 7-inch springform pan with baking paper. 2. Crush the Biscoff biscuits into fine crumbs. (Use a food processor for best result) Mix with melted butter until it resembles wet sand. 3. Press the mixture firmly and evenly into the bottom part of the pan using a glass. Refrigerate for 20–30 minutes. 4. Beat the room-temperature cream cheese on medium-low speed until smooth. 5. Add Biscoff spread, sugar, salt and vanilla. Mix just until combined. 6. Add the sour cream and mix on low until incorporated. 7. Add the eggs one at a time, mixing on low just until each one is incorporated. Avoid overmixing or whipping the batter. 8. Pour the filling over the chilled crust. Gently tap the pan on the counter a few times to release any large air bubbles. 9. Preheat the oven to 155-160°C / 300°F. (Optional- For extra insurance against cracks, place a pan of boiling water on the rack below the cheesecake while baking.)Bake for 30-35 minutes, or until the edges are set and the centre has a gentle wobble. 10. Turn the oven off and leave the cheesecake inside for atleast 30 minutes with the door slightly opened. (This step helps reduce huge cracks in the cheesecake due to sudden change in temperature) 11. Remove from the oven. Let it cool completely, then refrigerate for at least 6 hours, preferably overnight. 12. For the topping, gently warm 40 g Biscoff spread in short microwave bursts until soft and pourable. Spread over the chilled cheesecake. 13. Sprinkle with crushed Biscoff biscuits and finish with 2 whole Biscoff biscuits on top. Additional Tip: Don’t wait for the cheesecake to look completely firm in the oven. A gentle wobble in the centre is exactly what you want.  It will firm up as it cools and chills. #BiscoffCheesecake #BiscoffCheesecakeRecipe #LotusBiscoff #CheesecakeRecipe #EasyCheesecake #BiscoffRecipe #DessertRecipe #BakingRecipes #IndianBaker #IndianBaking #HomeBaker #BakeTattva