This incredibly decadent Baked Biscoff Cheesecake is the perfect dessert to make for a special occasion - or when you just want to treat yourself! With Biscoff used in every layer of this Cheesecake, you will get both the delicious caramelised spiced flavour of traditional Speculoos Cookies and the dense creaminess from a classic Baked Cheesecake.
Grease and Line a 24 cm / 9 inch Springform Pan with Baking Paper on both the bottom and sides of the pan.
Finely crush the Speculoos/Biscoff Cookies in your food processor (see note 1 to make by hands) until you get thin crumbs. Add the melted Butter and pulse to combine. It should ressemble thick wet sand.
Transfer the crumbs inside the Springform pan and very firmly pack them using the back of a spoon or a cup. Place in the fridge to chill for 30 minutes.
Speculoos / Biscoff Cheesecake Batter
Preheat your oven on 150'C/300'F.
Place the Cream Cheese, Greek Yogurt and Biscoff Spread in a large mixing bowl. Whisk together until combined and no lumps remain using an electric or stand mixer (see note 2).
Add the Caster Sugar and whisk until combined.
Mix in the Eggs, one at the time, until smooth and lump-free. Do not over-mix.
Pour the cheesecake batter over the chilled crust and use the back of a spoon or an offset spatula to spread it out evenly.
Bake on the lowest rack of your oven for 45 to 55 minutes, or until set (see note 3). Turn off the oven and leave the cheesecake to cool down inside the oven for about an hour. Remove from the oven and leave to finish cooling down at room temperature, then transfer in the fridge (see note 4).
Once the cheesecake is completely cool (at least 1 hour in the fridge), melt the Speculoos / Biscoff Spread in the microwave for a few seconds to get it very liquid/fluid. Pour it over the cheesecake and use a small offset spatula to push the spread towards the edges of the cheesecake and drip over.
Coarsly crush the Speculoos / Biscoff Cookies and sprinkle around the edges of the cake.
Keep in the fridge for up to 3 days.
I highly recommend using the measurements in Grams over the ones in cups/spoon for more accuracy and best results.
Different brands of Speculoos / Biscoff Cookies will have a different size cookie - so I recommend weighting them for more accuracy.
All ingredients for the cheesecake batter need to be at room temperature to easily mix.
The Greek Yogurt can be replaced by Natural Yogurt or Sour Cream if required, although I highly recommend using Yogurt for a lighter cake texture.
The crust can be made by hands as well. Place the cookies in a ziplock or freezing bag and use a rolling pin to crush them finely. Transfer into a mixing bowl and stir in the melted butter with a spatula.
If needed, melt the Spread in the microwave for a few seconds so it is fluid. Do not over-whisk the ingredients, we do not want to add to much air into the batter. Stop mixing as soon as no lumps remain and the batter is fluffy and fluid.
To know the cheesecake is set, gently move the pan back and forth in the oven and see if the centre jiggles. If not, the cheesecake is ready. Try avoid opening the oven door too many times as it could make the cheesecake collapse. If the cheesecake seem to be browning or burning quickly, lower the oven temperature slightly.
All these steps are to avoid any cracks or collapse of the cheesecake once it is baked. In most cases, cheesecake collapse or crack because of a sudden temperature change, so you want to let it cool down very slowly.