I’m not really a fan of biscoff biscuits. I am however, a huge fan of biscoff desserts. Especially creamy desserts. I love the way the sharpness & sweetness of the cookie butter plays with the creaminess of something like ice cream, or a cheesecake. This is one of my favourite cheesecakes, it’s super light & fluffy, giving it almost a souffle texture. I served this cheesecake for dessert at a dinner party last weekend & all my guests loved it!

You will need:

For the base:

250g biscoff biscuits

1/2 cup melted unsalted butter

1/8 ts salt

For the filling:

500g full fat cream cheese, softened

1/2 cup brown sugar

300g full fat sour cream, room temp

250g mascarpone cheese, room temp

3 large eggs, room temp & seperated

1 cup biscoff spread

1/4 ts salt

For the deocoaration:

1/4 cup biscoff spread

Optional whipped cream

Method:

Preheat oven to 180c.

Line the bottom of a 20cm springform cake tin with baking paper, & spray with sides with cooking spray. Set aside.

Using a food processor (or a ziplock bag & a rolling pin) pulse (or crush) the biscuits until you get a fine crumb.

Add in the melted butter & pulse (or mix in a bowl) until the mixture resembles wet sand.

Pour into cake tin & evenly spread over the bottom & up the sides of the cake tin to form a compacted base for the cheesecake. Use a measuring cup or glass to press the biscuits into the tin.

Bake in oven for 5-10 minutes or until you just start to smell the mixture.

Remove from oven, reduce the temperature to 160c.

Wrap the outside of the cake tin tightly in aluminium foil. Wrap the bottom & sides as tightly as you can – this stops any water from creeping into your cheesecake while it’s baking.

Set your cake tin in a large baking pan. The pan should be large enough that the tin can sit flat inside it. Set aside.

in a large bowl of a stand mixer with the paddle attatment fitted (or a hand held mixer) beat the cream cheese for 8-10 minutes until lovely & smoothe. Scrape the bowl & paddle attachment down as you go. This ensures we have a lovely smoothe cheesecake.

Next, add in the sugar & cream until lovely & light & fluffy.

Add in the sour cream & mascarpone & mix on medium speed for another 5 minutes, or until all mixed together. Scrape the bowl down as you go.

Add the egg yolks in one at a time, mixing after each egg.

Next, add in the biscoff & mix on medium speed until everything is well incorperated.

Set aside.

In a clean, dry bowl, whip the egg whites until they reach soft peaks.

Gently fold the egg whites into a cheesecake batter, a little at a time. Be carful not to knock out too much air as you go.

Once all the egg whites are mixed in, pour the batter into the prepared pan.

Pour hot water into the baking pan, filling into halfway to the top of the cake tin.

Place the baking pan with the water & cake tin into the middle of the oven & bake for 50-60 minutes. Try not to open the door of the oven while the cheesecake is baking. however, if you feel the top is baking too fast & becoming too dark, you may need to place a peice of aluminiom foil over it to prevent it from browning any further while the cheesecake cooks.

The cheesecake is cooked when there is a slight wobble in the centre, but a 5cm circle around the cheesecake is set.

Open the oven door slightly & let cool until you can handle the cake with bare hands.

Let the cheesecake cool further on the bench top until the water inside the pan has cooled to room temperature.

Remove the cake from the water bath, cover with cling wrap & chill in the fridge for 6 hours, or preferably overnight.

When ready to serve, remove the cheesecake from fridge 30-40 minutes before hand. Top with biscoff spread, & optionally fresh whipped cream.

Serve & enjoy!