Biscoff Coffee Cheesecake
This indulgent Biscoff Coffee Cheesecake combines creamy cheesecake with the unique flavors of Biscoff cookies and a hint of coffee, making it an elegant dessert perfect for any occasion.
Ingredients
For the crust
- 200 g Biscoff cookies (crushed)
- 100 g unsalted butter (melted)
For the cheesecake filling
- 400 g cream cheese (softened) For a lighter version, use Neufchâtel cheese.
- 200 g powdered sugar
- 200 ml heavy cream Consider using half-and-half for a lower-fat option.
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed coffee (cooled)
- Extra Biscoff cookies for garnish Optional for presentation.
Instructions
Preparation
- In a mixing bowl, combine the crushed Biscoff cookies with melted butter until evenly coated. Press the mixture firmly into the bottom of a springform pan to create a sturdy crust.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the powdered sugar, continuing to mix until fully combined.
- Add the heavy cream, vanilla extract, and cooled coffee to the cream cheese mixture. Beat until the mixture is thick and silky, being careful not to overmix.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
Notes
Garnish with whipped cream and crushed Biscoff cookies for a beautiful finish. Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gSodium: 250mgFiber: 1gSugar: 25g
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