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Biscoff Creme Brulee Cheesecake
I am so glad to share with you this delightful Biscoff Crème Brûlée Cheesecake (Baked Speculoos Cheesecake Recipe) that is one of the most delicious cheesecakes ever. It consists of a Biscoff Lotus cookie crust followed by a silky and smooth Biscoff spread cream cheese layer and topped with a crispy thin layer of caramelized sugar on top.
Makes about 10-12 servings
Cookie Crust
- 7 oz (200g) Lotus Biscoff cookies
- 1/4 cup (60g) melted butter
Biscoff Cream Cheese Filling
- 21 oz (600g) cream cheese, room temperature
- 1/4 cup (50g) sugar
- 3/4 cup (180g) sour cream
- 1/2 cup (150g) Speculoos / Biscoff Spread
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 3 large eggs, room temperature
- 1 tbsp (8g) cornstarch
Crème Brulee Topping
- 2-3 tbsp (30-45g) sugar
*Recipe on video and text may differ from each other!
How to cook Biscoff Creme Brulee Cheesecake:
Original
Baking
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