Cookie Butter Biscoff Cheesecake
I made this as my birthday cake
Written Recipe
Total Time: 2.5 hours
Cook Time: 40 mins Feeds 8-10 peoples
Ingredients:
For the Crust
2 cups Lotus Biscoff Cookies (about 8.8 oz)
5 tablespoons unsalted butter
For the Filling
20 oz full-fat cream cheese (two 8 oz packages + 4 oz)
3/4 cup powdered sugar (sifted)
1/2 cup + 2 tablespoons Biscoff spread
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
For the Topping
3/4 cup Biscoff spread
6-8 Lotus Biscoff cookies for topping
Method
Making the Crust
Grease an 8” or 9” springform pan. I used a lil butter
Crush Biscoff cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.
Mix crumbs with melted butter until it resembles wet sand.
Press the mixture firmly into the pan using the bottom of a glass. You can keep it flat or spread it up the walls
Chill in the fridge for 1 hour or in the freezer for 15-30 minutes while making the filling
Making the Cheesecake Filling
Beat chilled whipping cream and half the powdered sugar at medium speed until stiff peaks form (2-3 minutes). You can also use a normal whisk it will just take longer. Do not overbeat. Set aside.
In a separate bowl, beat softened cream cheese for 1 minute. Add vanilla, the remaining powdered sugar, and melted Biscoff spread (microwave for 10 seconds first), then beat until smooth and fluffy (about 2 minutes). You can also use a whisk here as well
Gently fold whipped cream into the cream cheese mixture in two batches.
Spread the filling evenly over the crust, smooth the top, and tap the pan on the counter. Cover and refrigerate for at least an hour or overnight.
For the Topping
Microwave Biscoff spread for 25-30 seconds, then spread evenly over the cheesecake. Chill in the freezer for 15-20 minutes.
Sprinkle crushed cookies on top. Slice with a sharp knife, drizzle melted Biscoff, and serve.
Save your self a slide because will steal the cake from you
