Mary Berry Biscoff Cheesecake Recipe

This Biscoff cheesecake is a wonderfully indulgent dessert, yet beautifully balanced. A crisp, buttery biscuit base supports a smooth, lightly spiced cheesecake filling made with Biscoff spread, finished with a glossy topping of melted cookie butter. It is best made a day ahead, allowing the flavours to settle and the texture to become perfectly creamy.

Ideal for entertaining, this cheesecake slices neatly and never fails to impress.

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Ingredients

For the Biscuit Base

• 250g Lotus Biscoff biscuits, finely crushed
• 75g unsalted butter, melted

For the Cheesecake Filling

• 900g full-fat cream cheese, softened
• 200g light brown sugar
• 50g caster sugar
• 120ml sour cream
• 240g smooth Biscoff spread
• 1 tbsp vanilla extract
• ¼ tsp fine salt
• 4 large eggs, at room temperature

For the Topping

• 120g Biscoff spread
• 60g Biscoff biscuits, crushed

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Equipment

• 20–23cm (8–9 inch) deep springform tin
• Baking tray
• Roasting tin (for water bath)
• Electric hand mixer or stand mixer
• Food processor or rolling pin

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Method

1. Prepare the biscuit base

Preheat the oven to 160°C fan / 180°C / 350°F.
Grease the base of a deep springform tin and line with baking parchment.

Crush the Biscoff biscuits to fine crumbs and mix with the melted butter. Press firmly into the base of the tin and bake for 10 minutes. Set aside to cool.

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2. Make the cheesecake filling

Place the softened cream cheese in a large bowl and beat gently until smooth and creamy. Add both sugars and beat until well combined.

Mix in the sour cream, Biscoff spread, vanilla extract, and salt. Scrape down the bowl to ensure everything is evenly incorporated.

Add the eggs one at a time, mixing slowly after each addition. Take care not to overbeat, as this can introduce too much air and cause cracking.

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3. Bake the cheesecake

Pour the filling over the cooled base and smooth the surface.

Wrap the outside of the tin with several layers of foil and place it in a large roasting tin. Pour hot water into the roasting tin until it comes halfway up the sides of the cheesecake tin.

Bake for 60–70 minutes, until the edges are set but the centre still has a slight wobble.

Turn off the oven and leave the cheesecake inside, with the door closed, for 1 hour. This gradual cooling helps prevent cracking.

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4. Chill

Remove from the oven and refrigerate for at least 6 hours, preferably overnight, until fully set.

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5. Decorate

Gently warm the Biscoff spread until pourable, then spread over the chilled cheesecake. Sprinkle crushed biscuits around the edge for decoration.

Slice using a sharp knife dipped in hot water for neat results.

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Mary Berry’s Tips for Success

• Use full-fat cream cheese only – low-fat versions affect the texture
• Avoid overbeating once the eggs are added, which can cause cracking
• A water bath is worth the effort for an even, creamy bake
• Cool gradually by leaving the cheesecake in the oven after baking
• Slice with a warm knife for clean, professional-looking portions

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Storage

Make-ahead:
This cheesecake is ideal made the day before serving, as the flavour improves with time.

Refrigerator:
Store the cheesecake covered in the fridge for up to 4–5 days.

Freezing:
The cheesecake freezes very well. Freeze whole or in slices for up to 2 months. Wrap tightly in cling film and place in an airtight container. Defrost overnight in the fridge.

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FAQ

What is Biscoff cheesecake made of?

Biscoff cheesecake is made with a crust of crushed Lotus Biscoff cookies, a creamy cheesecake filling flavored with Biscoff cookie butter, and a melted Biscoff topping.

Do I need a water bath for Biscoff cheesecake?

Yes. A water bath helps the cheesecake bake evenly, prevents cracking, and creates a smooth, creamy texture.

Can Biscoff cheesecake be made ahead of time?

Absolutely. Biscoff cheesecake tastes even better the next day and can be made up to 2 days in advance.

How long does Biscoff cheesecake last in the fridge?

Stored properly and covered, it will keep in the refrigerator for up to 5 days.

Can I freeze Biscoff cheesecake?

Yes. Freeze whole or sliced cheesecake wrapped tightly for up to 2 months. Thaw overnight in the refrigerator.

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Other Recipes You May Like

• Mary Berry Baked Ricotta Cheesecake
• Mary Berry Feathered White Chocolate Cheesecake
• Mary Berry’s Mascarpone Cheesecake Recipe

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