Baked Biscoff Cheesecake Recipe

Ingredients

• 200 g Digestive Biscuits (or Biscoff biscuits, finely crushed)
• 100 g Unsalted Butter (melted; adjust slightly depending on biscuit moisture)
• 1 tbsp Lemon Juice (freshly squeezed)
• 400 g Cream Cheese (room temperature, Delta brand or similar)
• 200 ml Whipping Cream (cold, heavy whipping cream (35% fat))
• 2 tbsp All‑Purpose Flour (sifted)
• 2 tbsp Cornflour (sifted)
• 1 tsp Vanilla Essence (pure vanilla extract preferred)
• 0.5 tsp Baking Powder
• 200 ml Condensed Milk (sweetened, at room temperature)
• 200 g Biscoff Spread (divided: 100 g for batter, 100 g for topping)
• 1 pinch Salt

Instructions

1. Prepare the Biscuit Crust

   Place the digestive (or Biscoff) biscuits in a large bowl and crush them into fine crumbs using a rolling pin or food processor. Add the melted butter and mix until the crumbs are evenly coated and hold together when pressed.

   Time: PT10M

2. Chill the Crust

   Wrap the pan tightly with foil or parchment paper, then place it in the freezer for 10 minutes to set the crust.

   Time: PT10M

3. Beat Cream Cheese

   In a clean bowl, beat the room‑temperature cream cheese with an electric hand mixer on medium speed until smooth and free of lumps.

   Time: PT5M

4. Incorporate Whipping Cream and Dry Ingredients

   Add the cold whipping cream, sifted all‑purpose flour, cornflour, pinch of salt, and vanilla essence to the cream cheese. Mix on low speed just until combined; avoid over‑mixing.

   Time: PT5M

5. Add Sweeteners and Flavorings

   Stir in the room‑temperature condensed milk, lemon juice, baking powder, and 100 g of Biscoff spread. Mix until the batter is smooth and glossy.

   Time: PT5M

6. Fill the Crust

   Pour the batter over the chilled biscuit crust, smoothing the top with a spatula. Optionally swirl in a little extra Biscoff spread for a marbled effect.

   Time: PT2M

7. Prepare Water Bath

   Place the springform pan inside a larger baking tray. Fill the tray with hot water until it reaches about ½ inch up the side of the pan.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 160 °C (320 °F) with both heating elements on and the fan (convection) setting enabled.

   Time: PT10M

   Temperature: 160°C

9. Bake the Cheesecake

   Place the water‑bath tray in the center of the oven and bake for 60 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT60M

   Temperature: 160°C

10. Cool and Freeze

    Remove the cake from the oven and let it cool at room temperature for about 30 minutes. Then wrap tightly with cling film and refrigerate for 8–10 hours (or overnight) to set fully.

    Time: PT30M

11. Demold the Cake

    Run a thin knife around the edge of the springform pan, gently release the latch, and lift the base. Invert the cake onto a serving plate.

    Time: PT5M

12. Final Decoration

    Microwave the remaining 100 g of Biscoff spread for about 10 seconds until soft, then spread evenly over the top of the cake using a palette knife. Sprinkle crushed biscuits or drizzle extra spread for visual appeal.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

38 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of Digestive Biscuits: Graham crackers, Marie biscuits
• Instead of Unsalted Butter: Margarine (use unsalted), Coconut oil (solid, melted)
• Instead of Lemon Juice: Lime juice, White wine vinegar (1 tsp less)
• Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
• Instead of Whipping Cream: Cold full‑fat milk (will be less fluffy), Coconut cream (non‑dairy)
• Instead of All‑Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Cornflour: Tapioca starch, Potato starch
• Instead of Vanilla Essence: Vanilla bean paste, Almond extract (use half amount)
• Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
• Instead of Condensed Milk: Evaporated milk + sugar (2:1 ratio), Coconut condensed milk (non‑dairy)
• Instead of Biscoff Spread: Nutella, Chocolate hazelnut spread
• Instead of Salt: Sea salt

Equipment Needed

• 6‑inch Springform Pan
• Mixing Bowls
• Electric Hand Mixer
• Spatula
• Parchment Paper (optional)
• Aluminum Foil (optional)
• Baking Tray (for water bath)
• Oven
• Freezer
• Knife
• Cling Film (plastic wrap) (optional)

Critical Steps — Do Not Skip

• Achieving a cohesive biscuit crust without it being too dry or too wet.
• Beating cream cheese until completely smooth to avoid lumps in the batter.
• Not over‑mixing the batter after adding flour and cornflour.
• Baking in a water bath at the correct temperature to prevent cracks.
• Cooling and chilling the cake long enough for proper set before demolding.

Chef Tips from the Video

• Use room‑temperature cream cheese to achieve a silky batter.
• For extra flavor, add a pinch of ground cinnamon to the crust.
• If you prefer a firmer texture, increase the baking powder to ¾ tsp.
• A quick caramel drizzle (sugar melted with a splash of water) pairs nicely with the Biscoff topping.

Troubleshooting

Storage

Refrigerator: Cover tightly with cling film; lasts 5–7 days.

Freezer: Freeze in an airtight container for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The biscuit crust can be prepared up to 24 hours in advance and kept refrigerated.
• Batter can be mixed a few hours ahead; keep covered and chilled before baking.
• After baking, the cake can be frozen immediately; thaw overnight in the fridge before serving.

Frequently Asked Questions