Line the base of a 7 inch springform pan with parchment paper in a way that the paper is hanging out of the pan. This trick makes it super easy to unmould the cheesecake once baked.
Step 2 - Prepare the Biscuit Layer
To the crushed biscuits add sugar and melted butter.
Combine till it holds it's shape when pressed between your palms. Then transfer it to the prepared pan.
Press gently till it covers the entire cake pan and gets a smooth top. You can use the back of your measuring cup to smoothen the top.
Then bake in a preheated oven of 160°C for 10 mins. Keep in the refrigerator till you make the cheesecake batter.
Step 3 - Cheesecake Layer
Beat together the cream cheese and sugar until creamy.
Add the biscoff spread and beat well till combined. In goes the cream, condensed milk, yogurt, custard powder and lemon juice. Beat till everything is smooth and creamy.
Layer it on top of the biscuit layer.
Take 2 square shaped aluminium foil. Place the springform pan on top of it. Cover the base and sides of the pan with the aluminium foil.
Step 4 - Baking
Preheat the oven to 160°C. Fill a baking tray with boiling hot water to about to one two inches. Place the springform pan in it. Bake the cheesecake for 40 to 45 mins.
Or until the sides of the cheesecake sets but the centre is still jiggly. Don't worry it will set upon cooling.
Once done, switch off the oven place a tea towel on your oven door to keep it opened very slightly and let the cheesecake sit for another 10 mins. This would ensure the cheesecake does not get a sudden temperature shock which can make it to deflate.
Step 5 - Cooling the Cheesecake
After 10 mins, take the cheesecake out of the oven, run a knife around the edges to release the cheesecake from the sides. This would also ensure that the cheesecake won't deflate whilst cooling.
Let is sit on your counter top for 20 mins or so and then chill in the refrigerator for 4 hours but preferably overnight.
Step 6 - Biscoff Cheesecake Decoration
Warm the biscoff spread in the microwave for few seconds to get it into pourable consistency.
Pour it on top of the cheesecake till it starts dripping from the sides.
Then decorate it with some homemade whipped cream. I have used some chocolate tacos, whipped cream and lotus biscuit for the decoration.
Biscoff Biscuits and Spread are basically a speculoos ginger spiced biscuits and cookie butter. So in place of Lotus brand you can use any brand that you like.
Room Temperature Ingredients; especially the cream cheese needs to nice and soft for it to be mixed well with the sugar. Having other ingredients at room temperature also helps to get an even mixing.
Baking your crust for 10 mins helps it to set well. So when you add the cheesecake batter on top, the crust won't come off which can sometimes cause your cheesecake to have a gritty texture at time.
It is essential to beat the cream cheese and sugar well before adding the rest of the ingredients. This helps to prevent formation of any lumps.
Do not over-beat the ingredients, you do not want the cream to over-whip and curdle.
Cook the cheesecake in a low temperature, nice and slow, alongwith the steam from hot water, to ensure that the cheesecake cooks evenly without curdling.
Do not give a temperature shock to the cheesecake by removing it from the oven once your timer goes off. Let it cool in the oven with your oven door slightly ajar and then take it out to cool completely.
Whether you are making a baked biscoff cheesecake or a no bake biscoff cheesecake it is important to refrigerate them for a minimum of 4 hours, preferably overnight.
This recipe would fit perfectly for a 7 inch springform pan. You can use the same recipe for 6 inch too. But double the recipe for 8 or 9 inch.
You can make the cheesecake in the Instant Pot too. Follow the instructions mentioned in the post above this recipe card.