Biscoff Cheesecake with Caramel Drizzle

Biscoff Cheesecake with Caramel Drizzle

Ingredients

For the Crust:

• 1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar (optional, for added sweetness)

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup Biscoff spread (such as Lotus Biscoff)

For the Topping:

• 1/2 cup Biscoff spread, warmed slightly for drizzling
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce, store-bought or homemade

For Garnish:

• Fresh leaves (such as mint or basil) or additional Biscoff cookies

 

Instructions

1. Prepare the Crust:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Make Crumbs: In a medium bowl, combine the Biscoff cookie crumbs and granulated sugar (if using). Mix well.
3. Add Butter: Pour in the melted butter and stir until the mixture resembles wet sand.
4. Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
5. Bake Crust: Bake in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

2. Prepare the Filling:

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
2. Add Sugar: Gradually add the granulated sugar, continuing to beat until well combined and fluffy.
3. Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
4. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until the mixture is smooth.
5. Fold in Biscoff Spread: Gently fold in the 1/2 cup of Biscoff spread until evenly distributed throughout the batter.
6. Pour into Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:

1. Water Bath (Optional): For a creamier texture and to prevent cracking, place the springform pan in a larger baking pan filled with about 1 inch of hot water.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
3. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
4. Chill: Remove from the oven and water bath (if used). Refrigerate the cheesecake for at least 4 hours, preferably overnight.

4. Prepare the Toppings:

1. Biscoff Drizzle: Warm the 1/2 cup of Biscoff spread slightly in the microwave (about 20 seconds) to make it easier to drizzle.
2. Whipped Cream:
   • In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. Caramel Sauce: If making homemade caramel, prepare it in advance and let it cool.

5. Assemble and Serve:

1. Release Cheesecake: Carefully remove the cheesecake from the springform pan and place it on a serving platter.
2. Add Biscoff Drizzle: Using a spoon or a piping bag, drizzle the warmed Biscoff spread generously over the top and sides of the cheesecake, allowing it to drip down naturally.
3. Add Whipped Cream: Pipe or dollop whipped cream around the cheesecake for an elegant touch.
4. Drizzle Caramel Sauce: Artistically drizzle caramel sauce over the whipped cream and around the plate for added sweetness and visual appeal.
5. Garnish: Decorate with fresh leaves or additional Biscoff cookies for a beautiful presentation.
6. Highlight Slices: To showcase both a whole cheesecake and a slice, you can serve the cheesecake with a slice already cut and placed beside the whole cake on the platter.

Tips for Success

• Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth filling.
• Prevent Cracks: Baking the cheesecake in a water bath helps prevent cracks and ensures even cooking.
• Cooling Slowly: Allow the cheesecake to cool slowly in the oven to minimize the risk of cracks.
• Chill Thoroughly: For the best texture, refrigerate the cheesecake overnight.
• Decorating: If the Biscoff spread thickens too much after chilling, gently warm it again to achieve a smooth drizzle.

Homemade Caramel Sauce (Optional)

Ingredients:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Melt Sugar: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns amber in color.
2. Add Butter: Carefully add the butter, stirring until melted and combined.
3. Add Cream: Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously.
4. Simmer: Allow the caramel to simmer for 1-2 minutes until smooth.
5. Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and a pinch of salt.
6. Cool: Let the caramel sauce cool slightly before using. It will thicken as it cools.

Enjoy your beautifully presented and absolutely delicious Biscoff Cheesecake