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.
Ingredients:
- 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
Method:
- Preheat your oven to 160°C/320°F (fan-assisted).
- Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the melted butter with the biscuit crumbs until they're evenly combined.
- Press the biscuit mixture into the bottom of a 9-inch (23cm) springform cake tin.
- In a separate bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the double cream and mix until everything is combined.
- Pour the cheesecake mixture over the biscuit base in the tin.
- Bake in the oven for 45-50 minutes, or until the cheesecake is set but still has a slight wobble in the middle.
- Allow the cheesecake to cool in the tin, then remove the sides of the tin.
- Melt some Biscoff spread in the microwave or on the stovetop, and pour it over the top of the cheesecake.
- Chill the cheesecake in the fridge for at least 4 hours before serving.
Notes:
- Make sure your cream cheese is at room temperature before using it, as this will make it easier to mix with the other ingredients.
- If you don't have a food processor, you can crush the biscuits by putting them in a plastic bag and rolling over them with a rolling pin.
- You can use a hand mixer or stand mixer to mix the cheesecake ingredients together if you prefer.
- Be careful not to over-bake the cheesecake, as this can cause it to crack or become dry. Keep an eye on it towards the end of the baking time, and take it out of the oven as soon as it's set but still slightly wobbly in the middle.
- The Biscoff spread on top of the cheesecake is optional, but it adds an extra layer of deliciousness to the dessert.
- Enjoy your Biscoff cheesecake chilled, straight from the fridge.
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