This baked Biscoff Cheesecake slice gives me all the festive feels. The combination of a speculoos cookie crumb base and a Lotus Biscoff cookie spread filling… I’m in!
- 400 g Speculoos Cookies
- 140g Butter
- 750g cream cheese, at room temperature
- 1/4 c Biscoff (for the filling) + 1/3 c Biscoff (for the dollops on top)
- 2 large eggs
- 1/3 c golden castor sugar
- 1 1/2 tsp vanilla extract
- pinch sea salt flakes
- Preheat oven to 160 degrees Celcius.
- Grease and line a 30cm x 14cm slice pan with parchment paper
- Melt the butter and pop it aside
- In a food processor, pulse the speculoos cookies until you get a fine crumb. Add the melted butter and mix to combine. Press the crumb tightly into the bottom of the lined baking pan. Bake for 12 minutes. Remove from the oven and set aside.
- In a medium mixing bowl, with an electric mixer, beat the cream cheese on medium speed until it’s smooth. Add the Biscoff and mix through. Scrape down the bowl and beaters.
- Add one egg at a time beating until just incorporated. Add the sugar, vanilla & salt. Again, beat until fully incorporated and the mixture is glossy and smooth.
- Pour the cream cheese mixture over the speculoos crust and smooth over the top.
- Dot teaspoon size dollops of the addition Biscoff randomly over the top of the filling. Using a skewer, create patterns in the filling by pulling the skewer from the center of each Biscoff dollop out into the filling.
- Pop into the preheated oven for 25 minutes
- Remove from the oven and leave to cool.
- Pop in the fridge for 6+ hours or ideally overnight before serving.
Make sure the cream cheese is at room temperature before you get started. No one likes a lumpy cheesecake center!
Ensure the cookie crumb base is tightly packed the in slice tin. If it’s too loosely, the slice will fall apart when it’s served
Don’t skimp on the refrigeration time. While this is a totally easy biscoff cheesecake recipe that is made in under an hour, refrigeration is the most important part. it allows the center to settle and the flavour to develop.
Keywords: Biscoff, Speculoos,