White Chocolate Biscoff Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F (160掳C) and grease a 9-inch springform pan.
• STEP 2.In a food processor, pulse the Biscoff cookies until finely ground. Add melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.
• STEP 4.In a large mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and melted white chocolate. Mix until well combined.
• STEP 5.Add eggs one at a time, mixing well after each addition. Pour the cheesecake batter over the crust in the pan.
• STEP 6.Bake for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
• STEP 7.Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
• STEP 8.Before serving, drizzle melted white chocolate over the top of the cheesecake and sprinkle crushed Biscoff cookies. Slice and enjoy!

Cooking Tips

• Make sure to use full-fat cream cheese for the best texture and flavor.
• Allow the cheesecake to cool completely before refrigerating to prevent condensation on the surface.
• For a smoother cheesecake, strain the batter before pouring it over the crust to remove any lumps.
• To easily cut clean slices, dip a sharp knife in hot water and wipe it clean between each slice.

Storage and Serving

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Serve chilled and garnish with fresh berries or a dollop of whipped cream, if desired.