Biscoff Burnt Basque Cheesecake is a decadent delight that combines the creamy texture of traditional cheesecakes with the rich flavor of Biscoff cookies. This unique dessert has taken the culinary world by storm, offering a sweet and slightly caramelized top that contrasts beautifully with its creamy interior. Whether you’re serving it at a dinner party or enjoying it on a quiet evening at home, this cheesecake is sure to impress. Let’s dive into the deliciousness of this Biscoff Burnt Basque Cheesecake and discover why it’s a must-try!

Why You’ll Love This Biscoff Burnt Basque Cheesecake

This cheesecake is not just any dessert; it’s a celebration of flavors and textures. Here are some reasons to love it:

It features the iconic Biscoff cookie flavor that everyone adores.
The burnt top adds a delightful crunch and unique aesthetic.
It’s easy to make, perfect for both novice and experienced bakers.
This Biscoff Cheesecake is a showstopper for any gathering.
It can be prepared in advance, making it an excellent choice for special occasions.
The rich, creamy texture pairs beautifully with a cup of coffee or tea.
This dessert is vegetarian-friendly, appealing to a wide audience.

With its unique twist on the classic Burnt Basque Cheesecake, this recipe is not only delicious but also visually stunning and satisfying, making it a perfect choice for any dessert lover.

Ingredients for Biscoff Burnt Basque Cheesecake

Gather these items:

2 (8 oz) packages cream cheese: Softened.
3/4 cup granulated sugar: For sweetness.
1/4 cup brown sugar: For a hint of caramel flavor.
3 large eggs: For structure.
1 teaspoon vanilla extract: For flavor.
1 cup heavy cream: For creaminess.
1/4 cup all-purpose flour: For stability.
1 teaspoon salt: To enhance flavor.
1 cup Biscoff cookie spread: For flavor and richness.
1/2 cup crushed Biscoff cookies: For added texture and flavor.
Whole Biscoff cookies: For topping (optional).
Whipped cream: For serving (optional).

How to Make Biscoff Burnt Basque Cheesecake Step-by-Step

Step 1: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges for easy removal.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 3: Add the granulated sugar and brown sugar, and mix until well combined.
Step 4: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and heavy cream, mixing until smooth.
Step 5: Sift in the flour and salt, and gently fold into the batter until just combined.
Step 6: Gently fold in the Biscoff cookie spread until evenly distributed throughout the batter.
Step 7: Stir in the crushed Biscoff cookies for added texture.
Step 8: Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Step 9: Bake in the preheated oven for 40-50 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
Step 10: Remove the cheesecake from the oven and let it cool in the pan for about 1 hour at room temperature.
Step 11: Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Step 12: Carefully remove the cheesecake from the springform pan by lifting the parchment paper.
Step 13: Top with whole Biscoff cookies and serve with whipped cream if desired.

Pro Tips for the Best Biscoff Burnt Basque Cheesecake

Keep these in mind:

Make sure your cream cheese is softened for a smooth batter.
Don’t overmix the batter to prevent excess air, which can create cracks.
Use a thermometer to check the doneness; the center should be slightly jiggly.
For a sweeter twist, drizzle caramel sauce over the top before serving.
This recipe uses the Baking method, ensuring a perfect texture.

Best Ways to Serve Biscoff Burnt Basque Cheesecake

Here are some delightful serving suggestions:

Pair it with a dollop of whipped cream for extra indulgence.
Serve with a side of fresh berries for a refreshing contrast.
Drizzle with a warm caramel sauce to enhance the Biscoff Cheesecake with Caramel Sauce experience.

How to Store and Reheat Biscoff Burnt Basque Cheesecake

To store, cover the cheesecake tightly with plastic wrap and refrigerate. It can last for up to a week. To reheat, allow it to come to room temperature before serving for the best flavor and texture. This cheesecake also makes for great meal prep, as it can be made ahead of time!

Frequently Asked Questions About Biscoff Burnt Basque Cheesecake

What’s the secret to perfect Biscoff Burnt Basque Cheesecake?

The key is to bake it at a high temperature until the top is beautifully caramelized while keeping the center creamy. This balance is essential for a perfect Lotus Biscoff Cheesecake.

Can I make Biscoff Burnt Basque Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully overnight in the fridge. It’s perfect for planning ahead!

How do I avoid common mistakes with Biscoff Burnt Basque Cheesecake?

Ensure your ingredients are at room temperature before mixing. Also, avoid overbaking to prevent a dry texture. Follow the steps closely for best results!

Variations of Biscoff Burnt Basque Cheesecake You Can Try

If you want to mix things up, consider these variations:

Try a No-Bake Biscoff Burnt Basque Cheesecake Recipe for a lighter version.
Incorporate chocolate chips for a rich twist.
Experiment with different cookie spreads for unique flavors.

For more dessert inspiration, check out last recipes or try making gingerbread cookies for the holidays!

Biscoff Burnt Basque Cheesecake: 8 Reasons to Indulge

Author: basmer
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Biscoff Burnt Basque Cheesecake: A Decadent Delight

Instructions

Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges for easy removal.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and brown sugar, and mix until well combined.
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and heavy cream, mixing until smooth.
Sift in the flour and salt, and gently fold into the batter until just combined.
Gently fold in the Biscoff cookie spread until evenly distributed throughout the batter.
Stir in the crushed Biscoff cookies for added texture.
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-50 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool in the pan for about 1 hour at room temperature.
Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Carefully remove the cheesecake from the springform pan by lifting the parchment paper.
Top with whole Biscoff cookies and serve with whipped cream if desired.