Biscoff Raspberry Cheesecake
Prep Time
Porties
Serveert 12
Niveau
Easy
Are you ready to elevate your dessert game? This Biscoff Raspberry Cheesecake is the perfect blend of creamy, rich cheesecake with the irresistible crunch of Biscoff cookies and the fresh burst of raspberries. Ideal for special occasions or a delightful treat at home, this cheesecake is not only a visual showstopper but also a flavor sensation that will leave your guests raving.
Using simple ingredients and easy-to-follow steps, you can create a dessert that looks and tastes like it’s from a gourmet bakery. Plus, with the added health benefits of raspberries, this cheesecake offers a delicious way to indulge without the guilt. Perfect for gatherings, celebrations, or a sweet ending to a cozy dinner, this recipe is sure to become a favorite in your household.
Get ready to impress with this unique twist on a classic dessert that combines the warm flavors of Biscoff with the tart sweetness of raspberries. Let’s dive into this delectable recipe that will satisfy your sweet tooth and make every occasion a little more special!
Ingrediënten
Bakvorm ø 24 cm
Make sure the cream cheese, crème fraîche, and eggs are at room temperature. This prevents lumps in the batter and ensures a creamy texture.
Mix the batter at low speed and use a spatula for adding the eggs. This prevents too much air in the batter, which can cause cracks in the cheesecake.
Let the cheesecake sit in the oven for at least an hour after baking.
Replace the vanilla sugar with vanilla extract.
Let the cheesecake set in the refrigerator before adding the topping.
I used a springform pan with a diameter of 24 cm.
Are you ready to elevate your dessert game? This Biscoff Raspberry Cheesecake is the perfect blend of creamy, rich cheesecake with the irresistible crunch of Biscoff cookies and the fresh burst of raspberries. Ideal for special occasions or a delightful treat at home, this cheesecake is not only a visual showstopper but also a flavor sensation that will leave your guests raving.
Using simple ingredients and easy-to-follow steps, you can create a dessert that looks and tastes like it’s from a gourmet bakery. Plus, with the added health benefits of raspberries, this cheesecake offers a delicious way to indulge without the guilt. Perfect for gatherings, celebrations, or a sweet ending to a cozy dinner, this recipe is sure to become a favorite in your household.
Get ready to impress with this unique twist on a classic dessert that combines the warm flavors of Biscoff with the tart sweetness of raspberries. Let’s dive into this delectable recipe that will satisfy your sweet tooth and make every occasion a little more special!
Stappenplan
1 Heat the raspberries and sugar in a pan over medium heat. Let it simmer for 5-7 minutes, stirring regularly. Strain the mixture into a bowl to remove the seeds, pressing it with a spatula or spoon. |
2 Place the raspberry syrup in a piping bag and set aside. |
3 Whip the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until creamy. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula. Add the eggs one by one, folding them lightly into the batter. |
4 Transfer the cheesecake batter into a piping bag. |
5 Line the bottom of a baking pan with parchment paper and spread a layer of Biscoff cookies over the bottom. Pipe one-third of the cheesecake batter into the pan and smooth it out. Spread a layer of raspberry syrup over it. Repeat with another third of the cheesecake batter and smooth it again. Finish with a layer of Biscoff cookies and the remaining cheesecake filling, smoothing the top. |
6 Place the Biscoff raspberry cheesecake in a preheated oven at 125 °C (257 °F). Bake for 60-65 minutes, or until the sides are firm and the middle is still slightly wobbly. Turn off the oven and let the cheesecake sit in the oven for 1 hour to prevent cracking. Then place it in the refrigerator to set, preferably overnight to allow the flavors to meld. |
7 Warm the Biscoff spread over low heat until it becomes liquid. |
8 Pour it over the cheesecake and refrigerate for 30 minutes to set. |
9 Cut the cheesecake into slices and, if desired, garnish with lines of Biscoff spread, dollops of cream, fresh raspberries, and half a Biscoff cookie. |
