The story of Biscoff Cheesecake begins with the delicious Biscoff cookie, a staple in European coffee culture. Originating from Belgium, these caramelized biscuits, known as Speculoos, were traditionally baked for St. Nicholas Day celebrations in early December. The distinct flavour of Biscoff cookies comes from a unique blend of spices, including cinnamon, nutmeg, cloves, ginger, and cardamom, making them a beloved treat across Europe.
It wasn’t until the late 20th century that these spiced biscuits transcended their traditional role. The turning point was the transformation of Biscoff cookies into a creamy, spreadable form, commonly known as Biscoff spread or cookie butter. This innovation opened up a new realm of culinary possibilities and led to the fusion of classic American cheesecake with the European spiced cookie.
The Biscoff Cheesecake is a relatively modern creation, a testament to the blending of culinary traditions in an increasingly globalized world. It combines the rich, creamy texture of classic American cheesecake with the spiced, caramelized flavour of European Biscoff cookies. The result is a dessert that is both familiar and novel, a luxurious treat that appeals to a wide range of palates.
In recent years, the popularity of Biscoff Cheesecake has soared, with the dessert featuring in cafes and bakeries worldwide. It’s a perfect example of how traditional flavours can be reimagined to create something entirely new and exciting.
Lets look at how it is made!
Ingredients
For the Base:
- 30 Biscoff cookies
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 cups cream cheese, at room temperature
- 2/3 cup (75g) powdered sugar
- 1 cup cookie butter (alternative would be almond butter, cashew butter or peanut butter with a sweetener added to taste)
- 1 cup heavy whipping cream
For the Topping:
- Whipped cream (optional)
- Crushed Biscoff cookies
- Cookie Butter, melted
Instructions
- Prepare the Base:
- Put the cookies in a food processor and process until they turn to crumbs
- Mix the crushed Biscoff cookies with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, forming a flat and even layer.
- Make the Filling:
- In a large mixing bowl, beat the cream on medium speed until thickened.
- In a separate bowl beat the cream cheese until soft and creamy. Add the cookie butter and powdered sugar until combined.
- Add some of the whipped cream to the cream cheese and cookie butter mixture, stirring until combined.
- Assemble the Cheesecake:
- Pour the filling over the cookie crust and smooth the top with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
- Chill:
- Refrigerate the no bake cheesecake for at least 4 hours.
- Add the Topping and Serve:
- Release the cheesecake from the springform pan and serve chilled.
- Before serving, drizzle melted cookie down the sides of the cheesecake and all over the top to cover it
Enjoy your Biscoff Cheesecake, a creamy and decadent dessert that combines the unique flavour of Biscoff with the richness of a classic cheesecake!