Biscoff Burnt Basque Cheesecake

1470 mins
Serves 1
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Directions

  1. 1Add 3 softened blocks of cream cheese to a food processor and blend until it's nice and smooth.
  2. 2Add 3 softened blocks of cream cheese to a food processor and blend until it's nice and smooth.
  3. 3Add 3 softened blocks of cream cheese to a food processor and blend until it's nice and smooth.
  4. 4Add sugar, eggs, and biscoff to the cream cheese mixture and pulse.
  5. 5Add sugar, eggs, and biscoff to the cream cheese mixture and pulse.
  6. 6Add sugar, eggs, and biscoff to the cream cheese mixture and pulse.
  7. 7Add flour and cornstarch to the mixture and pulse.
  8. 8Add flour and cornstarch to the mixture and pulse.
  9. 9Add flour and cornstarch to the mixture and pulse.
  10. 10Scrape down the sides of the food processor in between each pulse to ensure a smooth mixture.
  11. 11Scrape down the sides of the food processor in between each pulse to ensure a smooth mixture.
  12. 12Scrape down the sides of the food processor in between each pulse to ensure a smooth mixture.
  13. 13Add heavy cream to the mixture and combine until smooth (this step was not recorded).
  14. 14Add heavy cream to the mixture and combine until smooth (this step was not recorded).
  15. 15Add heavy cream to the mixture and combine until smooth (this step was not recorded).
  16. 16Line a loaf pan with parchment paper and then line it with biscoff cookies.
  17. 17Line a loaf pan with parchment paper and then line it with biscoff cookies.
  18. 18Line a loaf pan with parchment paper and then line it with biscoff cookies.
  19. 19Pour the cheesecake mixture through a sieve into the prepared loaf pan to ensure it's completely smooth.
  20. 20Pour the cheesecake mixture through a sieve into the prepared loaf pan to ensure it's completely smooth.
  21. 21Pour the cheesecake mixture through a sieve into the prepared loaf pan to ensure it's completely smooth.
  22. 22Bake the cheesecake for about 30 minutes at 450 degrees Fahrenheit.
  23. 23Bake the cheesecake for about 30 minutes at 450 degrees Fahrenheit.
  24. 24Bake the cheesecake for about 30 minutes at 450 degrees Fahrenheit.
  25. 25Remove 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.
  26. 26Remove 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.
  27. 27Remove 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.
  28. 28Pipe a layer of biscoff spread onto the cooled cheesecake.
  29. 29Pipe a layer of biscoff spread onto the cooled cheesecake.
  30. 30Pipe a layer of biscoff spread onto the cooled cheesecake.
  31. 31Pipe whipped cream cheese on top of the biscoff spread.
  32. 32Pipe whipped cream cheese on top of the biscoff spread.
  33. 33Pipe whipped cream cheese on top of the biscoff spread.
  34. 34Sprinkle crushed biscoff cookies on top of the whipped cream cheese.
  35. 35Sprinkle crushed biscoff cookies on top of the whipped cream cheese.
  36. 36Sprinkle crushed biscoff cookies on top of the whipped cream cheese.
  37. 37Slice and serve the Biscoff Burnt Basque Cheesecake.
  38. 38Slice and serve the Biscoff Burnt Basque Cheesecake.
  39. 39Slice and serve the Biscoff Burnt Basque Cheesecake.

Ingredients

  • 3 blocks softened cream cheese
  • 3 blocks softened cream cheese
  • 3 blocks softened cream cheese
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1.5 tbsp flour
  • 1.5 tbsp flour
  • 1.5 tbsp flour
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 0.5 jar biscoff
  • 0.5 jar biscoff
  • 0.5 jar biscoff
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 4 tbsp cream cheese (for whipped cream)
  • 4 tbsp cream cheese (for whipped cream)
  • 4 tbsp cream cheese (for whipped cream)
  • 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
  • biscoff cookies
  • biscoff cookies
  • 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.