Vanilla & Biscoff Cheesecake Recipe

Prep and combine

Preheat oven to 160°C (320°F). Grease and line the base and sides of a 23cm (9-inch) springform pan with parchment. Place the Biscoff cookies in a food processor and pulse to fine crumbs (or put in a sealed bag and crush with a rolling pin).

Melt the 115 g butter gently in a small saucepan or microwave. Stir in 1 tablespoon light brown sugar and a pinch of salt until combined. Pour the melted butter over the crushed biscuits and mix thoroughly until the crumbs are evenly coated and hold together when pressed.

Press the crumb mixture evenly into the base of the prepared springform pan using the back of a spoon or the bottom of a measuring cup. Make the edge slightly higher (about 1–1.5 cm) to contain the filling. Bake the base for 10 minutes, then remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 150°C (300°F) if you plan to bake the cheesecake at the lower temperature suggested below.

In a small heavy-bottomed saucepan, combine 120 g Biscoff spread, 60 ml double cream, 2 tablespoons light brown sugar and 20 g butter. Warm gently over low heat, stirring constantly until the mixture is smooth and glossy and slightly loosened (about 3–5 minutes). Do not boil vigorously.

Stir in 1/2 teaspoon sea salt. Taste and adjust: if too thick, add a splash more cream (1–2 tbs). Remove from heat and let cool to warm (not cold) while you make the filling. Reserve 3–4 tablespoons of this spread mixture to swirl into the filling if you want a ripple effect—keep it slightly thicker for swirls.

Ensure cream cheese is fully at room temperature to avoid lumps. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 900 g cream cheese on medium-low until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.

Add 200 g caster sugar and the vanilla bean seeds (or 2 tsp vanilla extract). Beat gently until sugar is incorporated, about 1–2 minutes. Do not overbeat or incorporate too much air.

On low speed, add the eggs one at a time, mixing just until combined after each addition. Scrape down the bowl between eggs to ensure even texture.

Add 120 ml sour cream, 120 ml heavy cream, 2 tsp cornstarch and the optional 1 tablespoon lemon zest. Mix on low speed until just smooth. The batter should be glossy and pourable but not thin.

If you reserved some caramelised Biscoff topping for swirls, fold 3–4 tablespoons of it gently into about 1 cup (240 ml) of the cheesecake batter in a separate bowl to create a thicker ripple mixture.

Pour the main batter into the prepared cooled biscuit base, smoothing the top with a spatula. Drop spoonfuls of the reserved Biscoff ripple mixture over the surface and, using a skewer or knife, drag lightly to create swirls. If you prefer a plain top, spoon the warm caramelised Biscoff topping over the cooled baked cheesecake later (see assembly).

To minimize cracking, bake the cheesecake either using a water bath or at a low temperature. For a water bath: wrap the outside of the springform pan in 2–3 layers of heavy-duty foil to prevent leaks. Place the pan in a roasting tin and pour hot water into the tin until it reaches about halfway up the outside of the springform pan.

Bake at 150°C (300°F) for 50–65 minutes. The center should still have a slight wobble (like gelatin) when gently shaken. If not using a water bath, bake at 160°C (320°F) for 45–55 minutes checking for the same wobble. Avoid overbaking to keep it creamy.

When baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour (this gradual cooling helps prevent cracks). Remove from the oven and water bath, and carefully run a thin knife around the edge to loosen from the pan to prevent cracking as it contracts while cooling.

Cool to room temperature on a wire rack, then refrigerate for at least 6 hours, preferably overnight, to fully set.

If you did not swirl caramel into the filling, gently warm the reserved caramelised Biscoff topping if it has firmed up so it's pourable but not hot. Spoon over the chilled cheesecake and spread to the edges.

Decorate the edge or center with extra Biscoff cookies (halved or crumbs). Dust lightly with 1 teaspoon icing sugar if desired. For added texture, scatter a few crushed Biscoff crumbs over the top.

Release the springform ring and transfer the cheesecake to a serving plate using a thin spatula. Slice with a hot, dry knife (wipe between cuts) for clean slices.