Description
Biscoff Coffee Cheesecake is a heavenly dessert that unites the rich flavors of coffee and caramelized Biscoff cookies in a creamy, velvety cheesecake. This indulgent treat features a buttery Biscoff cookie crust, a luscious coffee-infused filling, and is topped with whipped cream and crumbled Biscoff for an elegant finish. Perfect for any occasion, from casual family dinners to festive celebrations, this cheesecake is sure to impress your guests and satisfy your sweet cravings. With simple instructions, you can easily create this show-stopping dessert that will leave your taste buds singing for more.
Ingredients
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g icing sugar
- 300ml heavy cream
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
- 100g Biscoff spread
Instructions
- Preheat your oven to 160°C (320°F) and line an 8-inch springform pan with parchment paper.
- Crush the Biscoff cookies into fine crumbs and mix with melted butter until well combined. Press into the bottom of the prepared pan.
- Dissolve the instant coffee granules in hot water and let cool slightly.
- In a mixing bowl, beat the softened cream cheese and icing sugar until smooth; then mix in the cooled coffee solution.
- Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture. Swirl in the Biscoff spread.
- Pour the filling over the crust and refrigerate for at least four hours or overnight until set.
Notes
– For a no-bake version, skip baking and use gelatin or agar-agar to set the cheesecake.
– Experiment with toppings like chocolate drizzle or crushed nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 392
- Sugar: 27g
- Sodium: 232mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 88mg