Biscoff Cheesecake Recipe with Vanilla Beans – Creamy & Delicious

Why You'll Love This Recipe

If you love rich, indulgent desserts, this Biscoff Cheesecake with Vanilla Beans is sure to become your new favorite treat. This recipe combines the irresistible crunch of Biscoff biscuits with the creamy, smooth texture of cheesecake, all enhanced by the aromatic essence of fresh vanilla beans from NY Vanilla. Whether you're hosting a special occasion or simply satisfying your sweet tooth, this cheesecake is the perfect choice.

Tools You Will Need

• Springform Pan (8-inch) to achieve a clean, neat edge for the cheesecake.
• Mixer (Hand or Stand) for mixing the cream cheese and other ingredients to create a smooth texture.
• Bowl to mix the crust ingredients.
• Spatula for spreading the cheesecake filling evenly.
• Knife for scraping the vanilla beans.

Ingredients

For the Crust:

• 200g Biscoff biscuits, crushed
• 100g melted butter

For the Cheesecake Filling:

• 600g cream cheese (full-fat, softened)
• 300ml heavy whipping cream
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 vanilla bean (from NY Vanilla)
• 1 tsp vanilla extract (optional)
• 1 tbsp lemon juice
• 3 eggs

How to Make Biscoff Cheesecake

1.      Prepare the crust:

·   Preheat your oven to 325°F (163°C).

·   In a bowl, combine the crushed Biscoff biscuits with melted butter and stir until fully mixed.

·   Press the mixture firmly into the bottom of a greased 8-inch springform pan to form an even layer.

·   Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

2.      Make the cheesecake filling:

·   In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

·   Scrape the seeds from the vanilla bean and add them to the mixture, along with the vanilla extract (if using), sour cream, and lemon juice.

· Beat in the eggs one at a time, mixing well after each addition.

· Whip the heavy cream in a separate bowl until stiff peaks form, then fold it gently into the cream cheese mixture.

3.      Assemble the cheesecake:

·   Pour the cheesecake filling onto the cooled Biscoff crust.

·   Smooth the top with a spatula for an even surface.

·   Tap the pan gently on the counter to remove air bubbles.

4.      Bake:

·   Bake the cheesecake at 325°F (163°C) for 50-60 minutes or until the edges are set, but the center still jiggles slightly.

·   Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

5.  Chill:

·   After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

Storage

Store your Biscoff cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to keep it well-covered to prevent it from absorbing any unwanted odors from the fridge.

Freezing

You can also freeze this cheesecake! Simply wrap it tightly in plastic wrap, then foil, and store it in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Tips for Success

• Use Room Temperature Ingredients: To achieve the smoothest cheesecake filling, make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.
• Vanilla Bean Scraping: When scraping your vanilla beans, be sure to use the back of a knife to scrape every bit of the seeds from the pod to get the full flavor.
• Don't Overmix: Overmixing the cheesecake filling can cause it to become too airy, affecting its smooth, dense texture.

Frequently Asked Questions

1.      Can I use a different cookie for the crust?

·        Absolutely! While Biscoff biscuits are recommended for their unique flavor, you can use graham crackers or even Oreos for a different twist.

2.      Do I need to use vanilla beans, or can I substitute with vanilla extract?

·        For the most flavorful and aromatic cheesecake, we recommend using fresh vanilla beans from NY Vanilla. However, you can substitute with vanilla extract in a pinch.

3.      Can I make this cheesecake without eggs?

·        Yes! You can substitute the eggs with a vegan alternative or egg replacer. Keep in mind that the texture may be slightly different.

4.      What if my cheesecake cracks?

·        Cracking can happen if the cheesecake is overcooked or cooled too quickly. To prevent cracks, bake at a lower temperature and allow the cheesecake to cool gradually.

More Biscoff Recipes to Try

• Biscoff Cheesecake Bars: A more convenient, portable version of the original cheesecake.
• Biscoff Ice Cream: Enjoy the delicious Biscoff flavor in a creamy frozen treat.
• Biscoff Truffles: Bite-sized indulgence, perfect for gifting or snacking.

Recipe

Biscoff Cheesecake with Vanilla Beans

Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Yield: 8 servings

Ingredients:

• 200g Biscoff biscuits, crushed
• 100g melted butter
• 600g cream cheese (full-fat, softened)
• 300ml heavy whipping cream
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 vanilla bean (from NY Vanilla)
• 1 tsp vanilla extract (optional)
• 1 tbsp lemon juice
• 3 eggs

Instructions:

1. Prepare the crust: Mix crushed biscuits and butter. Press into a springform pan. Bake for 10 minutes at 325°F (163°C).
2. Prepare the filling: Beat cream cheese, sugar, vanilla seeds, sour cream, and lemon juice. Add eggs one at a time, then fold in whipped cream.
3. Assemble the cheesecake: Pour the filling over the crust. Smooth the top and bake at 325°F (163°C) for 50-60 minutes.
4. Cool and chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.

This Biscoff Cheesecake with Vanilla Beans is the perfect balance of rich, creamy texture and spiced, caramelized flavor. Whether you're making it for a special occasion or just to satisfy your sweet cravings, this dessert is sure to impress. The addition of NY Vanilla's premium vanilla beans enhances the depth of flavor, making each bite truly irresistible. Try this recipe today and enjoy a decadent homemade treat!