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Biscoff cookies, also known as Speculoos cookies, originated in Belgium in the late 19th century. They were traditionally served on St. Nicholas Day (December 6th) and during the Christmas season.

In the 1930s, the company that made Biscoff cookies, Lotus Bakeries, began selling the cookie butter or spread made from ground-up Biscoff cookies. The spread became popular in Belgium and the Netherlands, and eventually made its way to other parts of the world.

The Biscoff cheesecake is a more recent creation that has gained popularity in the last few years, likely due to the growing popularity of Biscoff cookies and spread. It's unclear who first came up with the idea of using Biscoff cookies and spread in a cheesecake, but the rich, spiced flavor of the cookies and spread makes them a natural fit for the creamy, tangy filling of a cheesecake.

Regardless of its origins, the Biscoff cheesecake has become a beloved dessert for many, and is sure to be a hit with anyone who loves the sweet, spiced flavor of Biscoff cookies.


  • 250g Biscoff biscuits
  • 100g unsalted butter, melted
  • 600g cream cheese
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 150ml double cream
  • Biscoff spread, for topping

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