1.0Delicious Recipeshttps://www.gzrecipes.com/encucinadisabrinahttps://www.gzrecipes.com/en/author/cucinadisabrina/rich600338<blockquote class="wp-embedded-content" data-secret="o0Ot3WPalk"><a href="https://www.gzrecipes.com/en/cucinadisabrina/biscoff-cheesecake/">Biscoff Cheesecake</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/cucinadisabrina/biscoff-cheesecake/embed/#?secret=o0Ot3WPalk" width="600" height="338" title="“Biscoff Cheesecake” — Delicious Recipes" data-secret="o0Ot3WPalk" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/biscoff-cheesecake1.jpg800533The 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.