Description
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!
Ingredients
Units
Scale
- 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
Instructions
- Preheat the oven to 160°C / 320°F. Grease and line a 30 x 14cm slice tin with baking paper.
- Make the Biscoff base. Blitz the biscuits in a food processor until finely crushed. Add the melted butter and mix to combine. Press firmly into the base of the prepared tin and bake for 12 minutes. Set aside.
- Make the cheesecake filling. Beat the cream cheese until smooth, then add the Biscoff spread and mix to combine. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing until just incorporated. Add the sugar, vanilla and salt and mix until smooth.
- Assemble the slice. Pour the cheesecake filling over the baked base and smooth the top. Dollop teaspoons of Biscoff spread over the filling and use a skewer to swirl it through.
- Bake for 25 minutes, then remove from the oven and leave to cool.
- Refrigerate for at least 6 hours, or ideally overnight, before slicing and serving.
Notes
- 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 in the slice tin. If it’s too loose, 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.
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- This recipe was baked in a 30 x 14cm slice tin
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Sweets
- Method: Baking
- Cuisine: European