Description
A light and airy cheesecake combining classic Japanese textures with the unique flavor of Biscoff cookies.
Ingredients
Scale
- 200g Biscoff cookies
- 500g cream cheese
- 200g heavy cream
- 100g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Pinch of salt
Instructions
- Preheat your oven to 160°C (320°F) and prepare a springform pan by wrapping the outside with aluminum foil.
- Crush the Biscoff cookies to fine crumbs and combine them with melted butter.
- Press this mixture firmly into the bottom of the prepared springform pan.
- Beat the cream cheese and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, cornstarch, and a pinch of salt until blended.
- Pour the cream cheese mixture over the cookie base in the pan.
- Bake in a water bath for about 60 minutes, until the edges are set and the center jiggles slightly.
- Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour.
- Refrigerate for at least 4 hours or overnight.
- Top with additional Biscoff spread if desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg