This recipe is a 500 subscriber special. Although I hoped to reach this goal last year, I couldn’t, but I did this year! The nice thing about this recipe is it doesn’t require an oven. There is an oven used for some steps; however, you don’t have to. You will need a fridge, however.
Ingredients for the Crust:
- 15 Biscoff cookies
- 8 Tbsp (one stick) unsalted, melted butter
Ingredients for the Cheesecake:
- One brick room temperature, cream cheese (8 oz, 1 cup)
- 1/2 cup powdered sugar
- 1/2 cup Biscoff butter (smooth or crunchy, but I prefer the smooth)
- 1 tsp vanilla extract
- 1/2 cup cream
- pinch salt
Ingredients for the Topping (optional):
- 1/4 cup Biscoff butter (smooth)
- whipped cream (optional)
- Biscoff crumbs
Directions for the Crust:
- Pulse the cookies in a food processor until it’s in crumbs. (If you don’t have a food processor, you can put the biscuits in a bag and crush them with something like a rolling pin)
- Add the melted butter and press down.
- You can reserve some of these crumbs for decoration on top.
- You can bake this for 8-9 minutes at 325F if you have an oven; otherwise, you can set this aside.
Directions for the Cheesecake:
- Using a hand mixer, beat the cream cheese. Add vanilla.
- Add the powdered sugar.
- Add the Biscoff butter.
- Mix in the cream. To get to a stiff consistency, mix it at a low speed. I know it’s tempting to go fast, but a slow speed helps.
- The mixture should be stable and fluffy.
- Add to the crust and smooth it out as much as possible. The smoother the top is, the neater the decoration will look on top. Also, make sure you get into all the cracks; otherwise, there will be gaps when you take out the cheesecake. I used a small offset spatula.
- Cover with plastic wrap and chill in the fridge for at least six hours-overnight if possible.
- Take it out from the sides of the tin, and then remove the bottom part. Place it on your serving stand.
Directions for the Decoration:
You can get creative with this part; this is just what I did:
- Add the Biscoff butter to a microwave-safe bowl and microwave for about 30 seconds until it’s melted.
- I poured this into a bottle and made a drip on the sides. You can also use a piping bag. Then I used the rest to fill up the top.
- Place the cheesecake in the fridge for at least 10 minutes to set this before decorating further.
- Sprinkle the sides with the crumbs. I added whipped cream on top and then drizzled some more Biscoff butter on top.