Directions
- 1Start off with softened cream cheese and heavy cream; mix until fully combined.
- 2Beat eggs and add those into the mixture.
- 3Add sugar, flour and cornstarch and mix until smooth.
- 4Pour in melted Biscoff and mix.
- 5Line your loaf pan with parchment paper and add Biscoff cookies to the outside.
- 6Run the mixture through a sieve to make sure that it's smooth.
- 7Bake the cheesecake until it's jiggly in the center and dark on top.
- 8Let it cool and refrigerate overnight.
- 9Decorate with whipped cream cheese topping and more Biscoff.
Ingredients
- 650 g cream cheese block, softened
- 195 g sugar
- 1 tsp vanilla extract
- 5 g cornstarch
- 20 g flour
- 2 g salt
- 180 g eggs
- 250 g heavy whipping cream
- 1 spoonful biscoff
- 4 tbsp cream cheese
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 12 Biscoff cookies
Equipment
bowlwhiskforkloaf panparchment papersievepiping bag
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