Tag: cheesecake

Categories
Eat

Biscoff Cheesecake

Biscoff Cheesecake

Print Recipe
Cook Time 55 minutes
Servings: 10 Slices
Course: Dessert
Ingredients Equipment Method

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

Equipment

  • 1 Springform Pan

Method
 

To prepare the crust
  1. To prepare crust, use a food processor or rolling pin to crush Biscoff into fine crumbs.
  2. butter or spray the side of a springform pan and attach to the bottom.
  3. 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
  1. 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.
  2. 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.
  3. Loosen the sides of the cheesecake with a spatula and remove the springform pan sides. Cool in the refrigerator for 4 hours before serving.
  4. Top with raspberry sauce and serve.