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Delicious Strawberry Biscoff Cheesecake: A Symphony of Creamy and Crunchy Delights

Delicious Strawberry Biscoff Cheesecake: A Symphony of Creamy and Crunchy Delights

This strawberry biscuit cheesecake recipe masterfully combines the crunch of biscuit biscuits with the lush sweetness of strawberries and the creamy richness of cheesecake. The biscuit base is layered with a velvety cream cheese batter, swirled with a vibrant strawberry reduction, and topped with a luscious biscuit batter, for a dessert that’s as pleasing to the palate as it is to the eye.

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Why you'll love this:

This dessert offers a multi-layered texture experience, from the crunchy base of the Biscoff biscuit to the smooth and creamy filling of the cheesecake, every bite is a taste sensation. The freshness of the strawberries provides a perfect balance to the sweet and caramelized flavor of the Biscoff, making this cheesecake a delicious treat for any sweet tooth.

Perfect opportunity:

Perfect for special occasions such as birthdays, holiday parties or festive gatherings, this cheesecake can also serve as a luxurious treat for weekend family dinners. It is particularly suitable for celebrations where you want to impress your guests with something unique and decadent.

Decorating tips:

replaces the word nice with empty enhance the visual appeal of this cheesecake, consider using a piping bag to add swirls of Biscoff batter on top after it has cooled. Sprinkle with crushed Biscoff cookies and fresh strawberry slices for added texture and color. Serve each slice with a drizzle of strawberry sauce or a dollop of whipped cream for added flair.

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Ingredients:

  • Cookie Dough Base:
    • 250 g (8.8 oz) Biscoff biscuits, finely ground
    • 95 g (3.35 oz) unsalted butter, melted
  • Cheesecake batter:
    • 900 g (31.7 oz) cream cheese
    • 100 g (3.5 oz) Greek yogurt
    • 135 g (4.76 oz) granulated sugar
    • 8 g vanilla sugar
    • 45 g (1.59 oz) cornstarch
    • 3 eggs
  • Strawberry mix:
    • 250 g strawberries
    • 80 g (2.82 oz) granulated sugar
  • replaces the word nice with emptypping and garnish:
    • Speculoos paste
    • Biscoff biscuits, for the crumbs
    • Fresh strawberries
  1. Prepare the base:
    • Mix the finely ground Biscoff biscuits with the melted butter in a deep bowl until smooth. Press this mixture into the base of a lined springform tin, using the back of a spoon to create a firm, even layer. Chill in the fridge to set.
  2. Cook the strawberries:
    • In a skillet over medium-high heat, cook strawberries and sugar until strawberries are tender and mixture has thickened, about 5 to 7 minutes. Strain through a sieve, pressing to extract as much liquid as possible. Transfer thickened strawberry mixture to a piping bag and set aside.
  3. Mix the cheesecake batter:
    • In a large bowl, mix cream cheese with Greek yogurt, granulated sugar, and vanilla sugar until smooth. Sift in cornstarch and mix well. Gently beat in eggs one at a time, being careful not to overmix.
  4. Assemble the cheesecake:
    • Pour half of the cheesecake batter over the cooled Biscoff base. Spread the strawberry mixture evenly over the batter, then top with the remaining cheesecake batter. Smooth the top with a spatula.
  5. Cook and cool:
    • Bake in a preheated oven at 125°C for 60 minutes. The cheesecake should be cooked around the edges but slightly wobbly in the centre. Turn off the oven and let the cheesecake rest inside for another hour to prevent it from cracking.
  6. Add the filling:
    • Melt the speculoos paste and pour it over the cooled cheesecake. Return to the refrigerator and let cool until the filling is set.
  7. Final garnish:
    • Cut the cheesecake into neat rectangles. Decorate with lines of speculoos paste, sprinkle with crushed Biscoff biscuits and garnish with slices of fresh strawberries.

Conclusion:

Savor the exquisite combination of flavors and textures of this strawberry biscuit cheesecake, a perfect blend of crunch and creaminess, making every bite a decadent delight. Enjoy!

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