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Biscoff Cheesecake

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Ingredients
  

For the crust:

  • 250 g (about 9 oz) Biscoff cookies, finely crushed
  • 90 g (6 tbsp) unsalted butter, melted
  • 1 tbsp brown sugar (optional, for extra caramel depth)
  • Pinch of fine salt

For the filling:

  • 500 g (18 oz) full-fat cream cheese, room temperature
  • 300 ml (1 1/4 cups) cold heavy cream or double cream
  • 150 g (2/3 cup) granulated sugar or superfine sugar
  • 200 g (about 3/4 cup) smooth Biscoff cookie butter (speculoos spread)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, brightens the flavor)
  • Pinch of salt

For the topping:

  • 150 g (1/2 to 2/3 cup) smooth Biscoff cookie butter
  • 2–3 tbsp heavy cream (to loosen the topping)
  • Extra Biscoff cookies for garnish (crumbs or whole biscuits)

Instructions
 

  • Prep the pan. Line the base of a springform pan with parchment. Lightly grease the sides. This helps with clean release and neat slices.
  • Make the crust. Combine crushed Biscoff cookies, melted butter, brown sugar, and a pinch of salt.Stir until the crumbs feel like wet sand and clump when pressed.
  • Press and chill. Firmly press the mixture into the pan base (use the bottom of a measuring cup). Aim for an even, compact layer. Chill 15–20 minutes to set.
  • Whip the cream. In a cold bowl, whip heavy cream to medium-stiff peaks.Don’t overwhip. Set aside in the fridge.
  • Beat the cream cheese. In another bowl, beat cream cheese with sugar, vanilla, lemon juice, and salt until smooth and fluffy, about 2 minutes. Scrape down the bowl.
  • Add the cookie butter. Warm the Biscoff spread slightly (10–15 seconds in the microwave) to loosen, then beat it into the cream cheese mixture until fully combined and silky.
  • Fold in the cream. Gently fold the whipped cream into the filling in two additions.Keep the mixture airy and smooth.
  • Fill the crust. Spoon the filling onto the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to remove air bubbles.
  • Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight.The longer chill gives cleaner slices and a firmer set.
  • Make the topping. Warm cookie butter with 2–3 tbsp cream until pourable but not hot. Let it cool to just warm so it doesn’t melt the cheesecake.
  • Glaze the cheesecake. Release the chilled cheesecake from the pan. Pour the topping over the surface and tilt the cake to spread, or use a spatula for a smooth finish.
  • Garnish and serve. Add crushed or whole Biscoff cookies around the edges.Chill 20–30 minutes to set the topping, then slice with a warm, clean knife.