Description
Indulge in this creamy, airy Biscoff Japanese Cheesecake that combines the light texture of traditional cheesecake with the rich flavors of caramelized Biscoff cookies.
Ingredients
Scale
- 200g Biscoff cookies
- 80g unsalted butter
- 250g cream cheese
- 100g sugar
- 2 large eggs
- 200ml heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 30g cornstarch
Instructions
- Preheat the oven to 160°C (320°F).
- Crush the Biscoff cookies into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs until well combined. Press this mixture firmly into the bottom of a Springform pan to form a sturdy base.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Make sure there are no lumps for the best texture.
- Add the eggs one at a time to the cream cheese mixture. Mix well after each addition to ensure everything is fully incorporated.
- Stir in the heavy cream, vanilla extract, lemon juice, and cornstarch into the mixture until everything is well combined. This will give your cheesecake a lovely flavor and creamy texture.
- Gently pour the cream cheese mixture over the prepared cookie base, smoothing out the top with a spatula.
- Bake in a water bath for about 60 minutes. The cheesecake is done when the edges are set but the center remains slightly jiggly.
- Allow the cheesecake to cool at room temperature. After it cools, refrigerate for at least 4 hours before serving to set completely.
Notes
Serve chilled with a drizzle of melted Biscoff spread, whipped cream, or fresh fruit. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg