Biscoff Burnt Basque Cheesecake

1d 1h
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 sugar, eggs, and biscoff to the cream cheese mixture and pulse.
  3. 3Add flour and cornstarch to the mixture and pulse.
  4. 4Scrape down the sides of the food processor in between each pulse to ensure a smooth mixture.
  5. 5Add heavy cream to the mixture and combine until smooth (this step was not recorded).
  6. 6Line a loaf pan with parchment paper and then line it with biscoff cookies.
  7. 7Pour the cheesecake mixture through a sieve into the prepared loaf pan to ensure it's completely smooth.
  8. 8Bake the cheesecake for about 30 minutes at 450 degrees Fahrenheit.
  9. 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.
  10. 10Pipe a layer of biscoff spread onto the cooled cheesecake.
  11. 11Pipe whipped cream cheese on top of the biscoff spread.
  12. 12Sprinkle crushed biscoff cookies on top of the whipped cream cheese.
  13. 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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