5-ingredient Biscoff Cheesecake

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5-ingredient Biscoff cheesecake is for you if you are a Biscoff lover, just like me! I could eat a whole spoonful of this gorgeous spread every day. Combine that with a creamy cheesecake, and heaven is on your plate!

Table of contents:

• Equipment required
• Ingredients required
• Procedure
• Step-by-step picture
• Video Tutorial
• FAQ
• Recommended recipes
• Recipe Card

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What equipment do I need to make 5-ingredient biscoff cheesecake?

A set of teaspoons and tablespoons: This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, they may look dull. Stainless steel is best for long-term and safe use.

Big Bowl: I use big bowl because it reflects the light when I shoot videos, and you also get to see all the ingredients. It can also be used in the microwave.

Chopping board: I bought my chopping board from a fair in Shantiniketan, but I found something similar online. We need this in case you want to slice up the cheesecake.

Chef’s Knife: My chef said to keep your knife and wife close when studying hotel management. Sexist, but you get it. Our knives are precious to us. We sharpen it regularly, clean it, and love it. Our chefs always taught us that we need to love our tools and equipment, and they will work perfectly for us. I agree, and my knife has always been super kind to me. I bought this knife seven years ago, and it’s good as new. 

Cake tin: I use this cake tin to bake my cake. I don’t have a big family or a lot of friends and relatives with whom I can share, so I use this tiny cake tin.

Electric beater: I have been using my electrical beater for so long that the model doesn’t exist anymore…. That is why I would forever recommend using this brand’s electrical beater.

Weighing Scale: Not everything good is costly, and this weighing scale is perfect for weighing all your recipes. I have been using this one for 6 years, and then it broke because I dropped it by mistake. You would think I bought one after that, but no. I decided to use a tape and kept using it for 6 more months until it finally gave up, and I had to buy another one.

Spatula: Trust me when I say you need this silicon spatula. It’s the best thing ever! Nothing, I repeat, nothing can clean your bowls the way a spatula cleans it. Also, bonus points: it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.

Balloon Whisk: This balloon whisk has a good grip and rounded tip for better whisking. I don’t use this because I already got balloon whisks when I got my toolkit from college, but this one’s a good whisk.

What ingredients do I need to make 5-ingredient biscoff cheesecake?

Cream Cheese

It is a fresh cheese with a 30-35% fat, similar to standard dairy whipping creams. Cream cheese is the cheesecake’s base and will give the flavor and main structure. Using a good quality cream cheese is crucial for a good cheesecake. You can make it from scratch at home using full-fat milk if you don’t have cream cheese. I have a blog post about it, which you can check out here.

Hung curd

The hung curd provides flavor and structure to the cheesecake. To make hung curd, hang some curd in a cheesecloth and let it drain for one to two hours.

Castor sugar

The castor sugar provides sweetness to the cheesecake as well as moisture.

Biscoff

The best part of this recipe is the gorgeous Biscoff spread! Add this for flavor and also use it to garnish. This is a thick and creamy cheesecake, and Biscoff intensifies the richness more. You can check out my mini fluffy Japanese cheesecake recipe if you prefer lighter cheesecakes.

Corn starch

Corn starch will bind everything together and prevent your cheesecake from falling apart. This is a baked cheesecake recipe; however, if you are a fan of chilled cheesecakes, you can give my Indian flavor-packed Motichoor Cheesecake recipe a try.

Check the recipe card for the quantity.

How to make 5-ingredient biscoff cheesecake?

• Mix crushed biscoff biscuits or any digestive biscuit and melted butter for the crumb.
• Line a springform cake tin or a regular cake ring with aluminum foil. I used a regular cake ring because getting the cheesecake out of it is very easy. In the hotels that I have worked in, it was always rings that we used. It’s easy to clean too!
• Add the biscuit mix and even it out using a spatula.
• Place the ring in the fridge to set. This allows the crumb to set in a thick disc as a base for the cheesecake.
• For the cheesecake, melt the cream cheese in a microwave-safe bowl for 15-30 seconds to soften it. This ensures that it mixes easily with the softer ingredients we will add in the following steps. Without this step, you would end up with lumps in your batter.
• Using an electric beater. Beat well.
• In a separate bowl, beat together hung curd, sugar, and corn starch.
• Add the hung curd mix to the cream cheese and beat it till smooth.
• Add the biscoff.
• Bake it in a preheated oven at 165°C/ 329 degrees Fahrenheit for 25 minutes or till firm to touch in a water bath.
• Let it cool overnight or for 6 hours.
• Release from the ring, top it with Bischoff, cut, and serve. Enjoy!

Step-by-step pictures on how to make 5-ingredient biscoff cheesecake:

Frequently Asked Questions about making 5-ingredient biscoff cheesecake:

Can I use any biscuit for the crumb base?

Yes, you can use various types of biscuits for the crumb base, but choosing ones that complement the Biscoff flavor, like graham crackers or digestive biscuits is best.

What is the purpose of cornstarch in this cheesecake recipe?

Cornstarch acts as a thickening agent, helping stabilize the cheesecake filling and prevent cracking while providing a silky texture.

Can I substitute regular sugar for castor sugar?

Yes, you can substitute regular granulated sugar for castor sugar in this recipe without significantly changing the final product.

What is Hung Curd, and can I substitute it with Greek yogurt?

Hung curd is a strained yogurt with a thicker consistency. You can substitute it with Greek yogurt, which may be slightly tangier.

Can I adjust the sweetness of the cheesecake by adding more or less Biscoff spread?

Yes, you can adjust the sweetness of the cheesecake by adding more or less Biscoff spread to suit your taste.

What’s the difference between Biscoff cookies and Biscoff spread?

Biscoff cookies are spiced Belgian biscuits with a unique flavor. Biscoff spread is made from these cookies and has a creamy, spreadable texture.

How long does it take to set the Biscoff cheesecake in the refrigerator?

The cheesecake typically takes 4-6 hours to set in the refrigerator, but overnight is best for a firm texture.

Can I make this cheesecake in advance and freeze it?

Yes, you can freeze this cheesecake for one month. Wrap it tightly and thaw it in the refrigerator before serving.

Do I need to grease the cake pan before adding the biscuit crumb base?

Greasing the cake pan isn’t necessary since the biscuit crumb base doesn’t typically stick. Using parchment paper at the bottom can help with easy removal.

Can I add any other toppings besides Biscoff for extra flavor?

You can add toppings like whipped cream, berries, chocolate shavings, or caramel for extra flavor and decoration.

Is this cheesecake suitable for vegetarians?

This Biscoff cheesecake is suitable for vegetarians as it contains no meat or animal-derived ingredients.

Can I use a food processor to make the biscuit crumb base?

Yes, using a food processor is a convenient way to make the biscuit crumb base quickly and uniformly.

What’s the best way to store leftover Biscoff cheesecake?

Store leftover cheesecake in the refrigerator, covered with plastic wrap or foil, to prevent drying out or absorbing odors.

Can I use a different type of spread or cookie for a variation of this recipe?

You can experiment with different spreads or cookies for unique flavor variations.

Can I make individual-sized cheesecakes instead of one large one?

You can make individual-sized cheesecakes by using smaller pans or molds.

What are some common mistakes to avoid when making this Biscoff cheesecake?

Common mistakes include overmixing the filling, not allowing it to set correctly, and not correctly chilling before serving.

Can I use a no-bake method for this cheesecake?

While this recipe is designed for baking, you can explore no-bake versions by using gelatin or agar-agar for setting.

Is this cheesecake suitable for people with nut allergies?

It should be safe for people with nut allergies if the ingredients used do not contain nuts. Always check labels for potential cross-contamination.

How do I achieve the smoothest texture for the cheesecake filling?

To achieve a smooth texture, avoid overmixing the filling. Mix until just combined to prevent incorporating too much air.

Can I use light cream cheese for a lower-fat version of this recipe?

Yes, you can use light cream cheese for a lower-fat version, but it may slightly affect the final texture and flavor.

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I hope you found my post “5-ingredient Biscoff Cheesecake” helpful. If you have any queries, feel free to post them in the comments below.

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