Description
Creamy cookie-butter cheesecake with a spiced biscuit crust and thin glossy topping.
Ingredients
Scale
- 10 oz spiced Biscoff-style cookies, finely crushed (283 g)
- 6 tbsp unsalted butter, melted (85 g)
- 24 oz full-fat block cream cheese, softened (680 g)
- 3/4 cup confectioners’ sugar (90 g)
- 3/4 cup smooth cookie butter (180 g)
- 2 tsp vanilla extract
- 1/4 tsp fine salt
- 1 1/2 cups cold heavy cream (360 ml)
- 1/3 cup smooth cookie butter for topping (80 g)
- Optional whipped cream and cookie halves for garnish
Instructions
- Line the base of one 9-inch springform pan with parchment.
- Mix the cookie crumbs and melted butter. Press firmly across the base and slightly up the sides. Chill for 30 minutes.
- Beat the softened cream cheese and confectioners’ sugar until completely smooth. Beat in 3/4 cup cookie butter, vanilla, and salt.
- In a separate chilled bowl, whip the heavy cream to medium peaks. Fold it into the cream cheese mixture in three additions.
- Spread the filling over the chilled crust and level the top. Cover and refrigerate for at least 8 hours or overnight.
- Warm the 1/3 cup cookie butter only until fluid but not hot. Spread a very thin layer over the firm cheesecake and chill for 20 minutes.
- Release from the pan and add optional whipped cream and cookie halves just before serving.
Notes
Use block-style cream cheese, whip the cream to medium peaks, and chill overnight for the cleanest slices.