Biscoff Coffee Cheesecake
A delightful dessert combining creamy cheesecake, rich coffee flavors, and the unique taste of Biscoff cookies.
Ingredients
For the Cheesecake
- 16 oz cream cheese (softened) Essential for a creamy texture. Substitute with Neufchâtel cheese for a lighter option.
- ¾ cup granulated sugar
- 1 cup sour cream Adds moisture and tang. Can be substituted with Greek yogurt.
- 3 large eggs (room temperature)
- 2 tbsp instant coffee powder Gives rich coffee flavor. Can be omitted or substituted with cocoa powder.
- 1½ cups crushed Biscoff cookies
- ½ cup unsalted butter (melted)
- 1 cup heavy whipping cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C). This step ensures even baking.
- Prepare the crust by combining crushed Biscoff cookies with melted butter and pressing it into a springform pan. Bake for 10 minutes.
- Make the filling by beating cream cheese and sugar until smooth. Then add sour cream, instant coffee, and eggs one at a time, mixing until blended.
- Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is slightly jiggly.
- Once baked, cool in the oven with the door ajar for about an hour, then chill in the fridge overnight.
Notes
Serve with coffee, whipped cream, or fresh berries. Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 35gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 220mgFiber: 1gSugar: 20g
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