Biscoff Cookie Butter Swirl Cheesecake
This silky creamy cheesecake has swirls of Biscoff cookie butter. Topped with a smooth biscoff ganache and fresh whipped cream, this is the perfect cheesecake for cookie butter lovers.
Tips to create amazing cheesecake
Making cheesecake may seem daunting, but with this recipe and a few simple tips, I promise you’ll be on the easy road to success! Elements for a perfect cheesecake:
Springform pan: Springform pans create a nice even bake and releases perfectly from the edges of the cheesecake.
Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. If you’ve forgotten to set it out on the counter beforehand and are in a rush, I like to put my eggs in a bowl of warm water and put my cream cheese in the microwave for just enough time to soften.
Not over mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake
Water bath: A water bath isn’t necessary, but it will almost guarantee that you won’t get any cracks in your cheesecake. If you’re making a cheesecake with an additional layer on top that will cover any cracks, like my Cheesecake Factory Oreo Cheesecake or Biscoff Cheesecake, then it’s not crucial. A large roasting pan makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking.
Long cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, typically around 55 minutes, I turn off the oven just slightly crack the oven door. Then I can transfer it to the fridge after an hour or longer.
Biscoff Cookie Butter Swirl Cheesecake
Ingredients
Crust
- 30 Lotus Biscoff cookies (250 grams)
- ⅓ cup melted butter
Cheesecake
- 32 oz cream cheese cream cheese (4 - 8oz bricks)
- 1 ¼ cup granulated sugar
- 2 TB all purpose flour
- ¾ cup sour cream
- ¼ cup heavy whipping cream
- 1 tsp vanilla extract
- 3 eggs + 1 egg yolk
- ½ cup Biscoff cookie butter
Topping
- ½ cup Biscoff cookie butter
- 1 cup heavy whipping cream (optional - for fresh whipped cream)
- 1/3 cup powdered sugar (optional - for fresh whipped cream)
Instructions
Crust
- Preheat oven to 350° F. In a food processor blend Biscoff cookies (or mash in a plastic bag) until blended into fine crumbs. Add melted butter. Mix until evenly blended.
- Press into the bottom of a 9" springform pan greased with nonstick spray. Bake for about 8-10 minutes. Set aside.
Cheesecake
- Preheat oven to 325° Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan.(This water bath step is optional if you don't have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake.)
- Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour, and sugar together until smooth and combined.(It's VERY important that the ingredients are at room temp to get a smooth, easy to mix, filling.)
- Add the sour cream, heavy cream, and vanilla. Stir again on low speed until just combined. Then one at a time, add the 3 eggs + 1 extra yolk. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking and air bubbles.
- Take about half of the cheesecake batter and transfer it to a separate bowl. In one of the bowls, add the 1/2 cup cookie butter. Blend together until combined and smooth.
- Add the cheesecake batter into your prepared pan in dollops - alternating between the plain cheesecake and the Biscoff cheesecake. Don't over think that step - it's expected to be imperfect. Once both batters have been completely added, take a knife or a toothpick and run it though the batter in a gentle swirling motion. This will help create that imperfect swirled effect when you cut into the cheesecake.
- To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.(The water bath really is optional. I like the even bake that it provides, and it primarily prevents cracking. However, with this recipe if you do experience cracking, it's no big deal since the melted cookie butter will be covering it anyway.)
- Bake for about 55-65 minutes. The center will be just slightly jiggly when it's ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that's what ends up working in your schedule.)
Topping
- Melt 1/2 cup of cookie butter and pour over the cheesecake, allowing it to gently flow over the sides. An icing spatula will help you smooth it out to create a nice even layer.
- To make fresh whipped cream, beat together the heavy whipping cream and powdered sugar until stiff peaks form. Pipe on cheesecake and add additional crushed cookies on top if desired.
- Transfer it to the fridge and let it chill for at least 4 hours, or overnight. Store in refrigerator for up to 5 days for best freshness. You can also wrap it and freeze for up to 3 months.
Notes
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