Biscoff-strawberry cheesecake

Name: Biscoff-strawberry cheesecake
Total time: 130 min
Ingredients: 250 g Biscoff cookies; 95 g unsalted butter; 900 g cream cheese; 100 g Greek yogurt; 135 g granulated sugar; 8 g vanilla sugar; 45 g cornstarch; 3 eggs; 250 g strawberries; 80 g granulated sugar; speculoos paste; Biscoff paste; Biscoff cake; strawberries

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Najat

Photo by Najat

This Biscoff cheesecake with strawberries is a delightful dessert! The Biscoff provides a tasty base for the cheesecake, and the strawberry filling adds a refreshing and fruity note!

1 hr 30 min

14 Portions

Easy

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Ingredients

Portions

COOKIE DOUGH

250 g Biscoff cookies

95 g unsalted butter, unsalted

CHEESECAKE BATTER

900 g cream cheese

100 g Greek yogurt

135 g granulated sugar

8 g vanilla sugar, 1 bag

45 g cornstarch

3 eggs, (L)

STRAWBERRY MIXTURE

250 g strawberries

80 g granulated sugar

TOPPING

speculoos paste

GARNISH

Biscoff paste

Biscoff cake

strawberries

Instructions

Finely grind the Biscoff cake in a mincer.

Melt the butter in a saucepan over low heat.

Speculooskoek mengen met roomboter tot een koekjesdeeg

Add the finely ground Biscoff cookies to a deep bowl and mix them with the melted butter until combined.

Koekjesdeeg van speculoos stevig aandrukken

Take a springform or baking pan and place a sheet of parchment paper in it. Spread the cookie dough over the base and press it firmly (use the bottom of a spoon as a tool). Place the cookie dough in the refrigerator.

Aardbeien zacht koken met suiker in een koekenpan

Put the strawberries together with the sugar in a skillet over medium-high heat. Bring to a boil for 5-7 minutes or until the strawberries become soft. Stir frequently. Take a bowl and place a strainer on top. Add the strawberry mixture and press down with a spatula or spoon. Put the strawberry mixture into a piping bag.

Cheesecakebeslag mengen in een diepe kom

In a deep bowl, combine the cream cheese with Greek yogurt, sugar, and vanilla sugar. Mix for 1 minute until combined. Sift the cornstarch over the bowl and mix for an additional minute. Set aside the mixer and switch to a spatula. Add the eggs one by one to the bowl. Gently fold the egg into the cheesecake batter using a spatula.

Cheesecakebeslag en het aardbeienmengsel verdelen over het koekjesdeeg

Spoon half of the cream cheese mixture over the cookie dough and spread it evenly. Distribute the strawberry mixture over it. Spoon the remaining cheesecake batter over the top and spread it evenly.

Place the Biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ (257 ℉). Bake for 60 minutes or until the sides are firm and the center slightly jiggles. Turn off the oven and leave the Biscoff cheesecake in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the Biscoff cheesecake with strawberry filling from the oven and place it, covered, in the refrigerator. Preferably overnight.

Melt the Biscoff paste, while stirring, in a saucepan over low heat.

Speculoospasta over de cheesecake heen gieten

Pour the Biscoff paste on top of the cheesecake. Place the Biscoff-strawberry cheesecake, covered, in the refrigerator for 30-45 minutes or until the Biscoff paste is firm.

Speculoos-aardbei cheesecake garneren met speculoospasta, speculooskoekkruimels en aardbei

Cut the cheesecake into rectangles. Pipe lines of Biscoff on the cheesecake and garnish with Biscoff cookie crumbs and strawberries.

Speculoos aardbeien cheesecake eindresultaat Kookmutsjes

Final look of biscoff strawberry cheesecake

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Biscoff-strawberry cheesecake

1 hr 30 min · 14 porties · Easy

Ingredients

250 g Biscoff cookies
95 g unsalted butter (unsalted)
900 g cream cheese
100 g Greek yogurt
135 g granulated sugar
8 g vanilla sugar (1 bag)
45 g cornstarch
3 eggs ((L))
250 g strawberries
80 g granulated sugar
speculoos paste
Biscoff paste
Biscoff cake
strawberries

Instructions

Finely grind the Biscoff cake in a mincer.
Melt the butter in a saucepan over low heat.
Add the finely ground Biscoff cookies to a deep bowl and mix them with the melted butter until combined.
Take a springform or baking pan and place a sheet of parchment paper in it. Spread the cookie dough over the base and press it firmly (use the bottom of a spoon as a tool). Place the cookie dough in the refrigerator.
Put the strawberries together with the sugar in a skillet over medium-high heat. Bring to a boil for 5-7 minutes or until the strawberries become soft. Stir frequently. Take a bowl and place a strainer on top. Add the strawberry mixture and press down with a spatula or spoon. Put the strawberry mixture into a piping bag.
In a deep bowl, combine the cream cheese with Greek yogurt, sugar, and vanilla sugar. Mix for 1 minute until combined. Sift the cornstarch over the bowl and mix for an additional minute. Set aside the mixer and switch to a spatula. Add the eggs one by one to the bowl. Gently fold the egg into the cheesecake batter using a spatula.
Spoon half of the cream cheese mixture over the cookie dough and spread it evenly. Distribute the strawberry mixture over it. Spoon the remaining cheesecake batter over the top and spread it evenly.
Place the Biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ (257 ℉). Bake for 60 minutes or until the sides are firm and the center slightly jiggles. Turn off the oven and leave the Biscoff cheesecake in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the Biscoff cheesecake with strawberry filling from the oven and place it, covered, in the refrigerator. Preferably overnight.
Melt the Biscoff paste, while stirring, in a saucepan over low heat.
Pour the Biscoff paste on top of the cheesecake. Place the Biscoff-strawberry cheesecake, covered, in the refrigerator for 30-45 minutes or until the Biscoff paste is firm.
Cut the cheesecake into rectangles. Pipe lines of Biscoff on the cheesecake and garnish with Biscoff cookie crumbs and strawberries.
Final look of biscoff strawberry cheesecake

Biscoff-strawberry cheesecake