Irresistible Baked Biscoff Cheesecake Recipe: UK Edition

by Jhon Lennon 57 views

Hey guys! Are you ready to dive into a world of creamy, dreamy, biscoff-infused deliciousness? Today, we're tackling a baked Biscoff cheesecake recipe that’s perfect for us here in the UK. This isn't just any cheesecake; it's a Biscoff cheesecake – a symphony of smooth cream cheese, sweet Biscoff spread, and a buttery biscuit base that will have everyone begging for seconds. Whether you’re a seasoned baker or just starting out, this recipe is designed to be straightforward and rewarding. Trust me, the aroma alone while it's baking is enough to make your day better. So, grab your aprons, and let’s get baking!

Why This Biscoff Cheesecake Recipe Rocks

So, you might be wondering, with a million cheesecake recipes out there, why should you choose this particular baked Biscoff cheesecake recipe? Well, let me tell you, this isn’t your average cheesecake. First off, the combination of the creamy cheesecake filling with the distinctive caramel-cinnamon flavor of Biscoff is simply divine. It’s a flavor pairing that was meant to be. The Biscoff spread not only adds sweetness but also a depth of flavor that elevates the entire dessert. Secondly, this recipe is specifically tailored for UK ingredients and measurements, so you don’t have to worry about conversions or finding obscure items. We're using ingredients that are readily available in your local supermarkets, making the baking process a breeze. Plus, the baked method ensures a super creamy texture that's less prone to cracking compared to no-bake versions. And let's be real, the gentle warmth from the oven coaxes out all those lovely Biscoff notes, intensifying the flavor. Finally, and perhaps most importantly, it’s surprisingly easy to make. We've broken down each step to ensure even beginner bakers can achieve cheesecake perfection. What's not to love?

Ingredients You'll Need

Before we get started, let’s gather all the ingredients you'll need for this amazing baked Biscoff cheesecake recipe. Make sure you have everything measured out and ready to go – it’ll make the whole process smoother and more enjoyable.

For the Biscuit Base:

  • 250g Biscoff biscuits: These form the foundation of our cheesecake. Their unique flavor is essential!
  • 100g unsalted butter, melted: This binds the biscuit crumbs together to create a sturdy base.

For the Cheesecake Filling:

  • 600g full-fat cream cheese: This is the star of the show! Ensure it’s full-fat for that rich, creamy texture.
  • 150g granulated sugar: For sweetness, of course!
  • 2 large eggs: These help to bind the filling together and give it structure.
  • 150ml double cream: This adds extra richness and helps create a velvety smooth texture.
  • 400g Biscoff spread, melted: This is what gives our cheesecake that signature Biscoff flavor. Make sure it’s melted for easy incorporation.
  • 1 tsp vanilla extract: Enhances the overall flavor profile.

For the Biscoff Drizzle (Optional):

  • 50g Biscoff spread, melted: For an extra touch of Biscoff goodness on top.

Make sure your cream cheese is at room temperature before you start. This will help it blend smoothly and prevent lumps in your cheesecake filling. Trust me, this step is crucial!

Step-by-Step Baking Instructions

Alright, let's get down to the nitty-gritty – the actual baking! Follow these step-by-step instructions, and you'll be enjoying your delicious baked Biscoff cheesecake in no time. Don't worry, I'll guide you through each step to ensure success.

Step 1: Prepare the Biscuit Base

  1. Crush the Biscoff biscuits: Place the Biscoff biscuits in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, you can put the biscuits in a zip-lock bag and crush them with a rolling pin.
  2. Combine with melted butter: Pour the melted butter over the biscuit crumbs and mix well until everything is evenly coated. The mixture should resemble wet sand.
  3. Press into the base of the tin: Press the biscuit mixture firmly into the base of a 23cm (9-inch) springform cake tin. Use the back of a spoon or a flat-bottomed glass to create an even and compact base. This will prevent the cheesecake filling from seeping through.
  4. Chill the base: Place the tin in the fridge to chill while you prepare the filling. This will help the base set and become more stable.

Step 2: Make the Cheesecake Filling

  1. Beat the cream cheese and sugar: In a large bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy. It’s important to ensure the cream cheese is soft to avoid any lumps in the filling. Use an electric mixer for best results.
  2. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as this can incorporate too much air into the filling, which can cause cracks during baking.
  3. Stir in the double cream and vanilla extract: Gently stir in the double cream and vanilla extract until just combined. Again, avoid overmixing.
  4. Incorporate the melted Biscoff spread: Gradually add the melted Biscoff spread to the cream cheese mixture, mixing until everything is well combined and the filling is smooth and homogenous. Make sure the Biscoff spread is fully incorporated to ensure an even distribution of flavor.

Step 3: Bake the Cheesecake

  1. Pour the filling over the base: Pour the cheesecake filling over the chilled biscuit base, spreading it evenly.
  2. Bake in a water bath (optional but recommended): To prevent cracks and ensure even baking, place the springform tin in a larger roasting tin. Pour hot water into the roasting tin until it comes about halfway up the sides of the springform tin. This creates a gentle, humid environment that helps the cheesecake bake evenly.
  3. Bake at a low temperature: Bake in a preheated oven at 160°C (140°C fan/Gas Mark 3) for 60-75 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the center. The low temperature and water bath help to prevent the cheesecake from cracking.
  4. Turn off the oven and let it cool: Once the cheesecake is baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This allows the cheesecake to cool gradually, further reducing the risk of cracking.

Step 4: Chill and Decorate

  1. Chill thoroughly: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with cling film and chill in the fridge for at least 6 hours, or preferably overnight. This allows the cheesecake to set properly and develop its flavor.
  2. Decorate (optional): Before serving, you can decorate the cheesecake with a drizzle of melted Biscoff spread. Simply melt the remaining Biscoff spread in the microwave or over a double boiler and drizzle it over the top of the cheesecake. You can also sprinkle some crushed Biscoff biscuits around the edges for added decoration.

Tips for Cheesecake Perfection

Okay, guys, listen up! Here are a few golden nuggets of wisdom to ensure your baked Biscoff cheesecake turns out absolutely perfect every time:

  • Use full-fat cream cheese: This is non-negotiable. Full-fat cream cheese is essential for that rich, creamy texture that we all crave in a cheesecake.
  • Room temperature ingredients: Ensure your cream cheese, eggs, and double cream are all at room temperature before you start. This will help them blend together smoothly and prevent lumps in your filling.
  • Don't overmix: Overmixing can incorporate too much air into the filling, which can cause the cheesecake to crack during baking. Mix until just combined.
  • Water bath: Baking the cheesecake in a water bath is highly recommended, especially if you're prone to cracks. The water bath creates a gentle, humid environment that helps the cheesecake bake evenly.
  • Low and slow: Bake the cheesecake at a low temperature for a longer period. This will help to prevent it from cracking and ensure it bakes evenly.
  • Cooling process: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. This will help to prevent it from cracking as it cools.
  • Chill thoroughly: Chill the cheesecake for at least 6 hours, or preferably overnight, before serving. This allows it to set properly and develop its flavor.

Variations and Serving Suggestions

Want to mix things up a bit? Here are a few fun variations and serving suggestions for your baked Biscoff cheesecake:

  • Biscoff swirl: Before baking, swirl some extra melted Biscoff spread into the filling for a marbled effect.
  • Biscoff crumb topping: Sprinkle a mixture of crushed Biscoff biscuits, melted butter, and a pinch of sugar over the top of the cheesecake before baking for a crunchy topping.
  • Chocolate Biscoff cheesecake: Add a few tablespoons of cocoa powder to the cheesecake filling for a chocolatey twist.
  • Serve with fresh berries: The tartness of fresh berries like raspberries or strawberries pairs beautifully with the sweetness of the Biscoff cheesecake.
  • Serve with whipped cream: A dollop of lightly sweetened whipped cream is always a welcome addition.

Get Ready to Bake!

So there you have it – the ultimate baked Biscoff cheesecake recipe! I hope you guys give this recipe a try. It’s perfect for any occasion, whether it’s a birthday celebration, a cozy night in, or just because you deserve a treat. Happy baking, and enjoy every delicious bite!