This time around, im showing you hot to make baked biscoff cheesecake slices – a bit of a mouthful but totally worth it.
If you like baked style cheesecake and biscoff, this is the bake you need to make asap.
Starting with a buttery biscoff base, topped with a creamy baked cheesecake and finished with a layer of crunchy biscoff spread and biscoff crumbs. What’s not to like about this? It’s a very decadent treat but worth it all the same.
This is quite an easy and quick baked to make, perfect for weekend baking. So, why don’t you add this to your list of things to-do this weekend? I promise that you won’t regret it!
Anyway, lets get started, shall we?
250g biscoff biscuits.
100g butter, melted.
500g soft cheese, room temperature.
150g granulated sugar.
75g plain flour.
175ml sour cream.
2 tsp vanilla extract.
400g biscoff spread (smooth or crunchy).
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of your ingredients, line a 9×9 inch square baking tin, get any equipment you may need – such as a mixing bowl and whisk and finally get your oven preheated to 180˚c/350˚f.
To start, you’ll want to make their base. Simply place the biscoff biscuits into a food processor and blitz them until they are broken down, I like them a little chunkier, for texture – add in melted butter and blitz again until well combined.
Transfer the biscuit mixture into the base of your lined baking tin, then spread and level it out as best as you can – compact it down as you do so, ensuring its as level as possible. Set aside until needed a little later on.
For the cheesecake, start by grabbing a mixing bowl and placing in the soft cheese and sugar and whisk until its lighter and fluffier in colour and consistency.
Add in the eggs and sour cream, giving them a good whisk until they are incorporated into the mixture – you will have noticed a change in consistency, this is normal due to the amount of moisture being added. whisking well then add in the vanilla extract and whisk further until fully incorporated.
Finally you can add in the plain flour and whisk until it’s fully incorporated, being careful not to over-mix the mixture once the flour is added.
Scrape the bowl down, then transfer the mixture on top of the biscoff biscuit base – on top of the cheese cake layer. Cover with foil and bake in the oven for 40-45 minutes or until slightly jiggly in the centre.
Once baked, allow to cool fully before you finish them off. Simply take the warmed biscoff spread and spread it about and scatter over some biscoff crumbs then chill in the fridge.
I like to refrigerate them before slicing as it makes things much easier – less messy!
Once you’re ready, you can go ahead ands slice them into as many or as few slices as you’d like. I went with 9 but these were very generous!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.