Biscoff Cheesecake

Biscoff Cheesecake is a crunchy biscoff crust with cheese filling and creamy spiced sweet biscoff spread topping. Easy, indulgent, & rich treat to end your festive night!

WHAT IS BISCOFF OR SPECULOOS?

Speculoos brown in color has a thin shape and crunchy texture with a blend of flavors and aromas of spices. The people of Belgium, the Netherlands, and parts of Germany consume this biscuit usually.

Most speculoos use flour, brown sugar, butter, and spices as ingredients. The spices are cinnamon, nutmeg, ginger, pepper, cloves, and cardamom. They make speculoos have a herb and unique aroma. However, some types of Belgian speculoos use little or almost no spice.

In 2007, several Belgian companies started making pasta variants of speculoos. Then, they expand speculoos-flavored around the world. The names are Specula, Cookie Butter, Speculoos, Biscoff Spread, or Speculoopasta.

Speculoos jam has a sweet taste. It tastes like a blend of caramel and gingerbread biscuits. Peanut butter or light brown is an identic color of the speculoos. The consistency of the jam variation is smooth, creamy, or crunchy.

Usually, jam contains biscoff biscuit crumbs and vegetable oil. It is an alternative substitute for chocolate and peanut butter. So delicious eaten with toast, sandwiches, to slices of apples.

HISTORY OF BISCOFF

In 1932, a cake maker in Belgium named Jan Boone Sr. created caramel biscuits with natural ingredients. He named it Lotus. It symbolizes the purity of the lotus flower.

Around the 1950s, Boone started to wrap his homemade biscuits one by one. Then, he sold them. Many cafes and restaurants became customers. According to its customers, Biscoff’s coffee and caramel biscuits are a complete blend that can enhance each other’s taste.

Over the years, Biscoff’s popularity continued to rise and spread far beyond borders to the rest of the world. Coffee connoisseurs around the world ask for Biscoff to accompany their latte or espresso. Not surprisingly, the name Biscoff itself is a combination of Biscuit and Coffee.

Until now, the cake shop is still family-owned for generations in Belgium. Biscoff’s pure ingredients, unique flavor, and crunchy biscuits have recorded around 6 billion biscuits coming out of the family company’s ovens per year. And, many people over the world enjoy it.

THE INGREDIENTS OF
BISCOFF CHEESECAKE

HOW TO MAKE
BISCOFF CHEESECAKE

Cheesecake Crust

Crush biscoff biscuits with a rolling pin or a food processor and combine the crumbs with melted butter. Pour into the 8 inch or 20 cm springform pan. Press down the crust mixture on the bottom and the sides of the springform pan with a hand then flatten using glass and place it into the fridge.

Cheesecake Filling

Preheat oven to 325ºF or 160°C.

In a big bowl, beat cream cheese using a hand mixer or stand mixer on a medium-low speed until smooth, soft and creamy, about 2 minutes. Add ¼ of the granulated sugar, and beat until well combined. Repeat the step to the rest of the granulated sugar.

Add the eggs one at a time at a low speed, beating after each addition until well combined. Once the eggs have been added, scrape the side and the bottom of the bowl with a spatula. Add vanilla extract.

Add cornstarch and flour, beat until well combined. Do not over mix.

Add sour cream and biscoff spread to the cheesecake mixture and beat well. Scrape the side and the bottom of the bowl with a spatula again and make sure all the ingredients are well combined.

Then pour the cheesecake batter into a springform. To ensure it does not leak, wrap springform using aluminum foil.

Bake the cheesecake for 45 minutes. When baking, do not open the door of the oven. The cheesecake is done when a small area in the center should be slightly jiggly and the edges should be puffed and light golden brown.

After 45 minutes, turn off the oven and let the cheesecake sit in the oven for 1 hour after that let it completely cool at room temperature.

Refrigerated the cheesecake for at least 6 hours or overnight.

Biscoff Sauce

In a saucepan, heat the biscoff spread and heavy cream over medium-low heat, stir until there is no lump. Turn off the heat then transfer the sauce to a bowl and let it cool completely.

Serving

Spread the biscoff sauce on top of the cheesecake using an offset spatula. For neat slices, wipe the knife until clean and dip into warm water for every slice.

Biscoff cheesecakes are ready to serve. Enjoy!

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