Biscoff Basque Cheesecake
Directions
- 1Start off with softened cream cheese and heavy cream; mix until fully combined.
- 2Start off with softened cream cheese and heavy cream; mix until fully combined.
- 3Start off with softened cream cheese and heavy cream; mix until fully combined.
- 4Beat eggs and add those into the mixture.
- 5Beat eggs and add those into the mixture.
- 6Beat eggs and add those into the mixture.
- 7Add sugar, flour and cornstarch and mix until smooth.
- 8Add sugar, flour and cornstarch and mix until smooth.
- 9Add sugar, flour and cornstarch and mix until smooth.
- 10Pour in melted Biscoff and mix.
- 11Pour in melted Biscoff and mix.
- 12Pour in melted Biscoff and mix.
- 13Line your loaf pan with parchment paper and add Biscoff cookies to the outside.
- 14Line your loaf pan with parchment paper and add Biscoff cookies to the outside.
- 15Line your loaf pan with parchment paper and add Biscoff cookies to the outside.
- 16Run the mixture through a sieve to make sure that it's smooth.
- 17Run the mixture through a sieve to make sure that it's smooth.
- 18Run the mixture through a sieve to make sure that it's smooth.
- 19Bake the cheesecake until it's jiggly in the center and dark on top.
- 20Bake the cheesecake until it's jiggly in the center and dark on top.
- 21Bake the cheesecake until it's jiggly in the center and dark on top.
- 22Let it cool and refrigerate overnight.
- 23Let it cool and refrigerate overnight.
- 24Let it cool and refrigerate overnight.
- 25Decorate with whipped cream cheese topping and more Biscoff.
- 26Decorate with whipped cream cheese topping and more Biscoff.
- 27Decorate with whipped cream cheese topping and more Biscoff.
Ingredients
- 650 g cream cheese block, softened
- 650 g cream cheese block, softened
- 650 g cream cheese block, softened
- 195 g sugar
- 195 g sugar
- 195 g sugar
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 5 g cornstarch
- 5 g cornstarch
- 5 g cornstarch
- 20 g flour
- 20 g flour
- 20 g flour
- 2 g salt
- 2 g salt
- 2 g salt
- 180 g eggs
- 180 g eggs
- 180 g eggs
- 250 g heavy whipping cream
- 250 g heavy whipping cream
- 250 g heavy whipping cream
- 1 spoonful biscoff
- 1 spoonful biscoff
- 1 spoonful biscoff
- 4 tbsp cream cheese
- 4 tbsp cream cheese
- 4 tbsp cream cheese
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 0.25 cup powdered sugar
- 0.25 cup powdered sugar
- 12 Biscoff cookies
- 12 Biscoff cookies
- 12 Biscoff cookies
Equipment
bowlwhiskforkloaf panparchment papersievepiping bag