Biscoff Cheesecake is named after the famous Belgian caramel and cinnamon speculoos cookies that you must have tried if you’ve been to Belgium and are often offered during flights.
The company that produces them also developed a spreadable cream… indulgent … which is the only one I can use if the dessert is for my son Alessandro (who can’t eat nuts)… and that I used to flavor the ricotta used for this cheesecake.
The flavor, without beating around the bush, is truly remarkable, and since we are in the middle of summer, after delighting you with the cannolo cheesecake and the cookie, I recommend getting the cookies and spreadable cream and preparing this fantastic recipe as soon as possible: the biscoff cheesecake
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 slices
- Cuisine: Italian
- Seasonality: All seasons
- Energy 370.09 (Kcal)
- Carbohydrates 32.21 (g) of which sugars 18.38 (g)
- Proteins 4.84 (g)
- Fat 24.61 (g) of which saturated 5.92 (g)of which unsaturated 3.04 (g)
- Fibers 0.56 (g)
- Sodium 194.84 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
biscoff cheesecake
- 2 cups Biscoff Lotus cookies
- 5 tbsp butter (melted)
- 1 cup fresh whipping cream
- 200 g ricotta
- 1/3 cup Lotus Biscoff spread
- 1/2 cup powdered sugar
- 2 tsp gelatin sheets
- 1/2 cup cookies (crumbled)
- powdered sugar
Steps
Biscoff cheesecake
– Melt the butter and let it cool; finely chop the cookies and mix them with the butter.
– Compact the mixture with a spoon at the bottom of the baking mold lined with plastic wrap or parchment paper and place in the fridge for 1/2 hour.
– Bring 1/2 cup of cream to the brink of boiling and add the gelatin sheet previously soaked in 10g of water and squeezed.
– Mix the powdered sugar and ricotta with a whisk; add 1/2 cup of semi-whipped cream and blend.
– Add the biscoff spread and gently fold into the mixture. Finally, add the cream with the gelatin and mix everything.
– Pour the mixture over the cookie base, level it, and refrigerate for at least 2 hours
– Crumble the cookies and decorate the top of the dessert as desired, finishing with a light dusting of powdered sugar.
