Jul 10, 2012

Biscoff Cheesecake

Someone at work loves cheesecake. Someone at work just discovered Biscoff Spread. Someone at work just had a birthday.

Convergence (con-ver-gence) (kən-vûr'jəns): The process of coming together at one point. 

Tools you will need to bake this ab-fab cheesecake (this thing was killed off by a lot less people than there are servings. I'm just saying):

  • 9" springform pan, cheesecake pan, or cake pan. I prefer a cheesecake pan. Magic Line and Fat Daddio make them and they are much less expensive than springform pans and there are less moving parts to break. You can get them from Amazon or Sur la Table. If you only have a cake pan, you'll be fine. There will be instructions in the recipe for de-panning the cheesecake. 
  • A larger pan in which the cheesecake pan will fit. I like to use an enameled broiler pan (the one that came with your oven that you never use) or an 18" x 13" cake pan. 
  • An electric mixer (hand or stand).
  • Parchment paper.
As for the Biscoff Spread.... This stuff is amazing. It's sort of a gingery, cinnamony, spicey, I-can't-quite-pin-it-down flavored cookie spread made from Biscoff cookies. Trader Joe's makes something like it called Speculoos Cookie Butter... but there is no comparison. I found the Biscoff brand at Cost Plus World Market. I've also heard Gelson's carries it.  World Market seems to have by far the best price. They also carry the cookies. Onto the recipe....

Biscoff Cheesecake
*adapted from this recipe, as submitted by Texanerin

Preheat your oven to 325 degrees and place the rack in the middle or low middle. Set a kettle on the stove, fill with water, and bring the water to a boil. When the water is boiling, turn it off. 

30 Biscoff cookies
3 T granulated sugar
6 T melted butter

3 8 oz. packages room temp regular cream cheese
1 C Biscoff spread
1 C sugar
4 large room temperature eggs
16 Biscoff cookies, each broken into 3 to 4 pieces

Grease your 9" pan of choice. Cut a 9" circle of parchment paper and place it on the bottom of the pan. Grease the paper. I usually use butter or Bak-klene ZT (awesome stuff) from Williams Sonoma.

To make the crust:
Crush the cookies in a food processor. Add the sugar and process for a few seconds. Add the butter and process a few seconds more.  Pat the mixture into the bottom of your pan. Bake for 9 minutes. Cool in the pan on a wire rack.

To make the filling:
Beat the cream cheese and Biscoff spread on low/medium until fluffy.  Change the speed to low and slowly add the sugar and vanilla. Continuing on low, add the eggs one at a time. Stop mixing when everything is fully incorporated. Dump in the cookie pieces and fold in with a rubber spatula.

Pour the filling into the pan and smooth. Tap the pan several times on the counter to reduce the amount of air in the filling. If you are using a springform or cheesecake pan, wrap the pan with heavy duty foil. This is to prevent leaks from the water bath. (You can try this without a water bath if you are willing to risk cracks in your cheesecake. You just have to slow down the "cool down process" considerably). 

Bring the tea kettle back to a boil. Place the cake pan inside the larger pan and place them on the oven rack. Pour the boiling water into the larger pan until it comes about halfway up the sides of the cake pan. (If your oven has a glass door, be careful not to spill any water on the glass. I usually cover mine with a dish towel just to be sure.) Close the oven and do not open for 50 minutes.

At 50 minutes, check the cheesecake. If the middle slightly jiggles, it is ready. If it jiggles a lot, bake for another 5 to 10 minutes.

Once it's done, turn off the oven and open it about 1/4 and let the cake cool for 30 minutes. Remove both pans, run a spatula around the sides of the pan to separate the cake from the pan, and allow to cool to room temperature in the water bath. Once it's room temperature, remove the cake from the water bath and cover the top of the cake with plastic wrap. Press the plastic against the cake. Refrigerate for at least 8 hours.

When you are ready to serve: If you used a cake pan, place a plate on top of the cake pan and flip the whole thing over. Remove the pan, Place a plate on top of the bottom of the cake, and flip the whole thing over again. Remove the plastic wrap once the chill is off the cake. If you used a springform or cheesecake pan, remove the pan side and place the bottom on a plate or cake plate. Slide it off of the pan bottom. You can leave the parchment. 

Enjoy!  Killer.

Full disclosure. No one is paying me to promote anything. 


  1. This is so new in my cheesecake experience. It looks just lovely! I must give this one a try for sure!


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