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