Biscoff Cheesecake
Equipment
- 1 Springform Pan
Ingredients
- 1 pkg Biscoff cookies 1 package is 8.8oz and will yield about 2 C crumbs
- ½ cup Unsalted Butter, melted 1 stick
- 1 tbsp Grated lemon zest divided
- 3 8oz pkg Cream cheese Softened
- 1 cup Sugar
- ½ tsp Vanilla extract
- 2 tbsp All purpose flour
- ¼ tsp salt
- 2 Eggs
- 1 Egg yolk
- ¼ cup Milk
Instructions
To prepare the crust
- To prepare crust, use a food processor or rolling pin to crush Biscoff into fine crumbs.
- butter or spray the side of a springform pan and attach to the bottom.
- Combine 2 cups crumbs and ½ of the lemon zest in a bowl. Add butter and stir until combined. Press crumb mixture into the springform pan so that it covers the bottom and the sides up to about 1½ – 2 inches.
To prepare the filling
- In a large mixer bowl, beat together the softened cream cheese, the other ½ of the lemon zest, and vanilla, until fluffy. Add the sugar, flour, and salt to incorporate. Add the 2 eggs + 1 egg yolk, beating at low speed until combined. Stir in milk.
- Turn the filling mixture into the crust lined pan and bake at 375° for 50-55 minutes. After baking, turn the oven off, crack the oven door, and let the cheesecake completely cool.
- Loosen the sides of the cheesecake with a spatula and remove the springform pan sides. Cool in the refrigerator for 4 hours before serving.
- Top with raspberry sauce and serve.
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[…] and easy raspberry sauce for my Biscoff Cheesecake! Can be used with any other dessert you like. I created this recipe to use one 6oz container of […]