*YUMMIEST* BISCOFF CHEESECAKE RECIPE

Ingredients

• 150 g Biscoff Cookies (crushed into fine crumbs)
• 60 g Unsalted Butter (melted)
• 200 g Cream Cheese (softened to room temperature)
• 100 g Biscoff Spread (room temperature)
• 1/4 cup Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 1/2 cup Heavy Cream
• 1 tbsp Cornflour

Instructions

1. Prepare the crust

   Pulse the Biscoff cookies in a food processor until fine crumbs, then mix with melted butter until the mixture resembles wet sand.

   Time: PT10M

2. Set the crust

   Press the crumb mixture firmly into the bottom of a 5‑inch springform pan, creating an even layer. Chill in the refrigerator while you make the filling.

   Time: PT5M

3. Make the filling

   In a mixing bowl, combine softened cream cheese, Biscoff spread, sweetened condensed milk, vanilla extract, heavy cream, and cornflour. Whisk until smooth and free of lumps.

   Time: PT10M

4. Assemble the cheesecake

   Pour the filling over the chilled crust, smoothing the top with a spatula.

   Time: PT2M

5. Prepare the water bath

   Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

   Time: PT5M

6. Bake the cheesecake

   Bake in a pre‑heated oven at 325°F (160°C) for about 45 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT45M

   Temperature: 325°F

7. Cool and chill

   Turn off the oven, crack the door and let the cheesecake cool in the water bath for 1 hour. Then remove from the bath, let it reach room temperature, and refrigerate for at least 4 hours or overnight.

   Time: PT1H

8. Garnish and serve

   Before serving, sprinkle crushed Biscoff cookies or drizzle extra Biscoff spread over the top. Release the springform and slice with a hot, wet knife.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g