Biscoff Burnt Basque Cheesecake
Directions
- 1Add 3 softened blocks of cream cheese to a food processor and blend until it's nice and smooth.
- 2Add sugar, eggs, and biscoff to the cream cheese mixture and pulse.
- 3Add flour and cornstarch to the mixture and pulse.
- 4Scrape down the sides of the food processor in between each pulse to ensure a smooth mixture.
- 5Add heavy cream to the mixture and combine until smooth (this step was not recorded).
- 6Line a loaf pan with parchment paper and then line it with biscoff cookies.
- 7Pour the cheesecake mixture through a sieve into the prepared loaf pan to ensure it's completely smooth.
- 8Bake the cheesecake for about 30 minutes at 450 degrees Fahrenheit.
- 9Remove the cheesecake from the oven once it has a jiggle in the center and is dark on top, and allow it to cool completely before refrigerating overnight.
- 10Pipe a layer of biscoff spread onto the cooled cheesecake.
- 11Pipe whipped cream cheese on top of the biscoff spread.
- 12Sprinkle crushed biscoff cookies on top of the whipped cream cheese.
- 13Slice and serve the Biscoff Burnt Basque Cheesecake.
Ingredients
- 3 blocks softened cream cheese
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1.5 tbsp flour
- 1 tsp cornstarch
- 0.5 jar biscoff
- 1.5 cups heavy cream
- 4 tbsp cream cheese (for whipped cream)
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- biscoff cookies
Equipment
food processorhand mixerloaf panparchment papersievepiping bagknife
Tips
- The cheesecake is meant to slightly burn and will be jiggly in the center when it comes out of the oven.
- You have to wait 24 hours before serving the cheesecake; this is non-negotiable for the best texture.
- When making the whipped cream, do not overmix.
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