Biscoff Cheesecake
This delicious Biscoff Cheesecake recipe features a buttery Biscoff cookie crust, and a creamy Biscoff cheesecake filling. It’s topped with melted Biscoff cookie butter, and Biscoff cookie crumbs, which makes for a stunning and tasty dessert.
You will be surprised at how easily this recipe comes together. And with my tips below, you will be able to make a beautiful looking Lotus Biscoff cheesecake. Anyone who tries this recipe will absolutely love it!
For those who have never tasted the cookie, Biscoff is a type of spiced shortcrust biscuit made by the Lotus Bakeries, a dainty cookie that has won the hearts of many. Biscoff has received widespread popularity due to their unique taste and flavor.
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How to make Biscoff Cheesecake
The ingredients required to make this Biscoff cheesecake recipe are: lotus Biscoff biscuits, butter, cream cheese, brown sugar, granulated sugar, sour cream, Biscoff cookie butter, vanilla extract, salt, and eggs.
To make this Biscoff lotus cheesecake, you will need a food processor (or a rolling pin to crush the cookies), an electric mixer, a springform pan, and a large roasting pan.
Biscoff Cookie Crust Instructions
Let’s begin with the Biscoff cookie crust. Crush the Biscoff cookies into crumbs. To do this, you can use a food processor. Alternatively, you can place the cookies in a ziplog bag and use a rolling pin to crush the cookies.
Mix with melted butter, and press the crumbs onto the bottom of your springform pan.
Bake in the oven for about 10 minutes – your crust should come out slightly golden. While the crust is baking and cooling, it’s time to prepare the cheesecake filling.
Biscoff Cookie Butter Cheesecake Instructions
To make the Biscoff Cheesecake batter, start by beating the full-fat cream cheese with an electric mixer. If using a stand mixer, use the paddle attachment. I just used a hand mixer.
Add the brown sugar and granulated sugar to the bowl and beat.
Then, add the lotus Biscoff cookie butter spread along with the sour cream and mix to combine.
Finally, add the eggs, vanilla extract, and salt.
I added the eggs all at once, but often times when making cheesecake, it’s recommended that you add the eggs one at a time, waiting for one egg to be incorporated before adding the next one. That is because you want to avoid over mixing the batter once the eggs have been added. Beating the eggs too much can cause the cheesecake to crack.
Since I was using my hand mixer, and it’s not very powerful, I know the batter wouldn’t be over mixed if I added all the eggs at once. However if I was using my kitchenaid stand mixer, I would add the eggs one at a time.
Spread the cheesecake mixture on top of the baked cookie crust. I used a deep 8-inch springform pan to make the cheesecake, you can also use a 9-inch springform pan.
Wrap the bottom of the springform pan with a few layers of aluminum. Then, place it in a large roasting pan.
Pour hot water in the roasting pan. And place the cheesecake in the oven.
Bake cheesecake for 60 to 70 minutes in the 325ºF oven.
How to check if the cheesecake is done baking
To check if the cheesecake is done baking, wiggle the pan gently. The center should be slightly jiggly, while the edges of the cheesecake should look set.
Once the cheesecake is done baking, turn the oven off, and leave the cheesecake in there for one hour. If you remove the cheesecake from the oven immediately after baking, the sudden temperature change can cause the cheesecake to collapse and break.
After you remove it from the oven, remove the foil from the bottom, then place in the fridge to chill for at least 6 hours before serving.
Before removing the sides of the springform pan, run a knife around the edges between the cake and the pan, to ensure there won’t be any bits stuck when you try to lift the side.
To decorate, melt some biscoff lotus cookie butter in the microwave and drizzle on top of the chilled cheesecake.
Use an offset spatula to spread it around.
Sprinkle some biscoff crumbs around the edges.
Tips when making Biscoff Cheesecake
- Ensure that all ingredients are at room temperature before you begin making the cheesecake, which will allow for all ingredients to incorporate nicely together.
- Be careful while mixing the ingredients; you don’t want to over mix them, as it can make the cheesecake break.
- Use a springform pan so that your Biscoff cheesecake can be easily removed when sliced for serving.
- Grease the sides of the springform pan to ensure the cheesecake won’t stick. Not all pans need to be greased, but my aluminum one does need to be greased, so this is just something to keep in mind.
- Don’t open the oven while the cheesecake is baking
- Let the cheesecake sit in the oven with the closed door for 1 hour after it’s done baking. The sudden temperature change can make the cheesecake break and collapse.
To store the Biscoff Cheesecake
You can store the Biscoff cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
This cheesecake has an absolutely creamy texture, and an indulgent taste. Biscoff tastes a bit like spiced shortbread, with caramel and cinnamon notes, and those flavors shine through the tangy cream cheese, and the buttery crust.
You can also get creative and decorate the top of the cheesecake with some whipped cream and those filled round Biscoff cookies.
That’s another decoration I had in mind for this cheesecake, but once I poured the melted Biscoff butter on top, and the drizzle was so perfect with the swirls and the sprinkled cookie crumbs, I decided to leave it at that.
If you like this Biscoff Cheesecake, here are some other desserts you might like:
- Baklava Cheesecake
- Lemon Cheesecake
- Apple Dulce de Leche
- Cannoli Cheesecake
- Funfetti Cheesecake
- Pecan Pie Cheesecake
- Biscoff Cake
- Biscoff Truffles
Biscoff cheesecake can be your perfect go-to-dessert for events, parties, or any gatherings. With its crunchy and creamy flavors, it’s sure to amaze those who get a chance to taste it.
Biscoff Cheesecake
Ingredients
Biscoff Crust
- 250 grams biscoff cookies 1 package of biscoff cookies
- 1/3 cup unsalted butter 75 grams
Biscoff Cheesecake Batter
- 907 grams cream cheese softened (4 packages of 8 oz.)
- 1 cup brown sugar 200 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup sour cream 120 grams
- 1 cup biscoff cookie butter 240 grams
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 4 large eggs room temp
To decorate
- 1/2 cup biscoff spread
- 1/4 cup biscoff cookies crumbled
Instructions
Biscoff Crust
- Pre-heat the oven to 325ºF.
- Place the biscoff cookies in a food processor and process to obtain fine crumbs.
- Melt the butter and mix with the biscoff crumbs.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Biscoff Cheesecake Batter
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and biscoff cookie butter to the bowl, and mix to combine. Scrape the bowl.
- Add the vanilla, salt, and mix.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Pour the cheesecake in the pan, over the baked and cooled crust. Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
To decorate
- Melt the biscoff cookie butter in the microwave for a few seconds until it’s runny.
- Pour over the cheesecake and spread with a spatula.
- Spread biscoff cookie crumbs around the edges of the cheesecake.
Que delícia!! Maravilhoso!! 😋😋😋😋😋😋
Made this cheesecake today.It was so wonderful.Making it every holiday!
Hello do you know of any alternatives to using eggs in this recipe? It looks delicious and I want to make it for an upcoming birthday but can’t use eggs.
Sorry, I think it’s best to find a vegan or egg free biscoff cheesecake recipe. Perhaps a no bake one, because it definitely won’t have eggs then. I would love to work on a no bake biscoff cheesecake recipe but I don’t think I’ll be able to for a few weeks.
Thank you so much for the help! I appreciate the feedback!
There is a no bake recipe, quick an delicious no eggs. Made it twice, it’s now a family fav
Hi you can use cornstarch instead of eggs to bind it together or you can do a no bake cheesecake with eggs.
no, you should look for a no-bake biscoff cheesecake recipe instead. there are several of them online.
There is a no bake version on YouTube
I made this cheesecake… I eat this cheesecake, I told all my friends and family about this cheesecake. I dreamt about eating more of this cheesecake. I will be making this cheesecake again as it has become an addiction! Thank you so much for the recipe!
I love that!! 🙂
Hi! Can I replace sour cream with Greek yogurt?
yes you can.
Made this for a family dinner and everyone loved it! We had no leftovers, so creamy! And I had never made a cheesecake before, didn’t crack, which I was worried about. I did get a bit of water on my pan, but I think I didn’t wrap it tight enough with the foil But didn’t even alter the crust, I thought it was going to make it soggy, but didn’t! This recipe is 100000000000 so good!
This is so……good, Everyone gave a thumbs-up. The salt raised a notch higher in taste. Love it.
This is really tasty and easy too! I was worried that the texture would be too firm after staying in the oven for that our afterwards. The only complaint is that the cheesecake seemed very hot to go in the fridge even after that hour – I wonder if some ovens need to be cracked open? As a result, my cheesecake had a big crack in the middle once it cooled off, but that didn’t affect the flavor – its yummy. Thank you!
I let mine cool completely on the counter on a wire rack before putting it in the fridge. It came out perfect.
how do u make the biscoff cookie butter?? says 1 cup in cheesecake, does not say how much in total for cheescake and decorating
Ive never made it before, I just buy it ready at the store. So 1 cup for the batter, and for the decoration part says on the bottom it’s 1/2 cup.
Cookie butter can be bought at most stores; Trader Joe’s, Mariano’s, caputos, Jewel etc. I think even Walmart and Aldi’s has a generic brand.
Is it possible to halve the recipe?
I only have 2 cream cheese packages?
Thanks in advance.
yes certainly
Hi I love, love all your recipes. Thank you! What would be the baking time if halved? Can’t wait to make this
It depends on the size of the pan. i find 6″ cheesecakes take even about 1 hour to bake. don’t go by time, instead bake until it’s slightly jiggly in the center, but set around the edges.
This may sound like a silly question but when do you remove the springform ring? Right before you pour the spread on top and after it’s completely cooled?
I take it off right before I put the spread on top, once it’s been in the fridge. But if the cheesecake has completely cooled, I dont see why you couldnt remove the ring then. I just do it like this out of habit.
What happens if you use salted butter?
totally fine
I could only find the crunchy biscoff spread at the store. Do you think that will mess up the texture of the cheesecake??
I dont think it will mess it up, but it will have a crunchy texture.
Any tips for making this cheesecake into bars? I’m wanting to bring this to a potluck, but am unsure of baking time and if anything else would need to change. Thank you!
use a 9×13 pan, use the same cheesecake recipe, but you will need more crust. Make the crust from this recipe https://www.piesandtacos.com/pumpkin-cheesecake-bars/, which is also biscoff. And use the baking time and instructions from the Pumpkin Cheesecake bars, but the ingredients for the filling, use all from this recipe here. Got it? let me know if you have any more questions.
The best cheesecake EVER!! I got so many compliments when I made this for my husbands birthday. Super great recipe & instructions!! Thank you!
Made this for Christmas Eve and it was a hit. The whole family LOVED it. I made it in a square springform pan and it looked great. Thank you for sharing your recipe. I will definitely make this again! 😁
I made this cheesecake for my dad’s birthday and it was a hit. Thank you for sharing this recipe
That’s lovely to hear! Thank you!!
I am not a very much cheesecake fan so I rarely bake them. I tried this recipe and it came out so well and everyone enjoyed it.I am going to try your other cheese cake recipes too. Thanks you so much for sharing this recipe 😍
I have a question, if I want to transfer the cheesecake onto a board how do I do it ? Crust was too stuck to pan bottom and I never used baking paper. Thanks
I am so glad you liked the recipe. About the cheesecake being stuck, I have two questions: what kind of pan do you have, and did you grease the pan before putting the crust in? When I grease the pan before adding the crust, it becomes too greasy and the crust ends up becoming soggy and sticking, which sounds counterintuitive. But now I only grease the pan on the sides, where the cheesecake batter is going to touch, and I do that after baking the crust.
I dont use baking paper to bake cheesecake. But maybe the type of pan you have could benefit from it, if it’s prone to sticking.
And the way I transfer the cheesecake to another plate is that I use a cake lifter from Wilton to lift the cheesecake and transfer it over. It slides right under the cheesecake and you can easily pick it up and transfer it.
Thanks for your quick response Camila. I greased the pan bottom before baking the crust. I felt the crust was quite dry after baking.
I greased the edges after baking the crust and before pouring the batter for baking.
It’s a spring form non stick pan I used for baking. I had to take the cake to a small gathering so I just took the cake along with the bottom of the tin.
As these kind of tins have slightly raised edge around it is not possible to lift the cake using a cake lifter.
Just seen another video, someone did upside down method to transfer the cake to a board. May be I should give it a go next time or change the pan. 😊
Just realised I have been following you on Instagram for sometimes and didn’t know until today this recipe is from you. Because I found this recipe on Pinterest. By the way I love your bakes😍
That’s interesting, I haven’t seen that method, maybe putting a piece of parchment paper on the bottom before flipping could work indeed. What brand of pan is it? A lot of people ask me questions about cheesecake lately since I am posting so many recipes, so if I can see what the pan is maybe I can help more people figure out how to remove the cheesecake easily from the bottom easily.
I made this for Christmas and it turned out perfectly! It was so delicious and everyone raved about it.
What would be the bake time for the crust and filling for mini cheesecakes? And would you recommend baking in a muffin tin or silicon mold?
Thanks!
the crust for mini ones takes about 8 min to bake, and the filling takes about 20 to 25 min to bake. I have baked in muffin tins and silicone molds and both are fine! Ive actually just made some yesterday (different flavor) in muffin tins and it took me 27 min to bake but it’s because I overfilled the pans ops lol! but give or take 20 to 25 min.
I really like this cheesecake. I was not able to do the water bath so the cheesecake cracked but it was still delicious. I also used heavy whipping cream instead of sour cream.
I didn’t have a pan tall enough to do the water bath so I ran to the $dollar tree and got a throw away roasting pan it was perfect. Plus because it was only water I easily washed it out to reuse!
I do the same thing.
Sempre fazendo delícias!! Que receita maravilhosa!!😍👏🏻👏🏻👏🏻😋😋😋
I “Fabsolutely” love this recipe! I’ve made it a few times without fail and get lots of compliments. I’ve also made this with a chocolate bottom and Hazelnut spread with a Chocolate cookie crumb bottom, just reversed the sugar measurements. Your recipe is a keeper for life! Thank you so much for sharing! A little trick I do to slide out cake after is to bake it with the lip of the bottom pan facing down in a Wilton spring form pan. After the cake has been cooled then refrigerated for at least two hours, run a hot dull knife (a bread knife works well) all around the spring form before unlatching the form. If needed smooth out the cheesecake sides with the same knife dipped in water for a pretty side finish. Also, when baking the cake, I place the spring form pan with cheesecake inside another larger regular Wilton round cake pan. Then place them Inside a full sheet cake pan that I fill with hot water part way up. Works like a charm!
Would I be able to double this recipe and bake in a large aluminum foil pan? If so, for the water bath part, would it still work if I filled a separate pan with water and put that on the oven rack underneath where I bake the cheesecake?
I guess you can double it, but you will need a very large pan. This recipe will also fit in a 9×13″ pan.
And about the separate pan with water bath, I’ve tried this a few times and never worked for me, my cheesecake always cracks if I dont immerse the cheesecake pan in the water bath, but some people say that it works for them.
This was my first ever cheesecake. Your directions were great and the cheesecake was amazing. Everyone loved it. Looking forward to trying more of your recipes!
That’s awesome to hear thank you so much!!!
Can you tell me the quantities of each ingredient please
It’s at the bottom of the page.
OUTSTANDING!!!! Decadent, creamy texture and perfectly flavored. I think it may have been the best cheesecake I have ever made, and these days I’m only youthful at heart, so that’s saying something! Thank you—excellent work!
Lisa I am so glad to hear that thank you so much!!!
Bit confusing how the total time is 2:40 but you have to put it in the fridge for at least 6 hours. Not very helpful in terms of planning. Should update this to make it more accurate.
I will. sorry about that!
Maybe you should read the directions before making cheesecakes or anything else. Common sense but a lot of people don’t have that nowadays and you just proved that!
Wow, thanks Justin, super helpful comment! The directions say the total cook time is 2 hours 40 minutes, which is incorrect. Thanks for the reply though, it was super helpful and informative. Thanks, champ.
Having this issue right now! Made for thanksgiving dinner and just got to the bake part and read 6 hours in fridge. That should definitely be part of total time. Is there a way around that
This cheesecake was a BIG hit for the party I made it for. Everyone that had a piece gave me good complaints about the cheesecake. I’ll be making this cheesecake again. Thank you for sharing this recipe with all of us here on Pinterest! 🧀 🎂
ATTENTION EVERYONE:
This is a MUST make cheesecake!
I’ve made this recipe twice, and both times it’s been a hit! Loved by all. Made exactly as directed and it came out great, SO GOOD! Thank you so much for sharing the recipe.
That’s wonderful to hear!!! Thank you!!!
YOUR RECIPES ARE OFF THE CHAIN. CROWD PLEASURE FOR SURE I MADE A FEW OF THE RECIPES AND EVERYTHING THAT I MADE FROM THE RECIPES WERE ABSOLUTELY GREAT!! NOT A SLICE OR PIECE WAS LEFT ABSOLUTELY AMAZING!!!!!! I WAS VERY PLEASED. LOOKING FORWARD TO MAKING MORE OF YOUR RECIPES.
This is more like 700 calories/slice for 12 people. I just input all of this into MyFitnessPal. I think you should update it.
Made this for Thanksgiving, and it came out PERFECT! What an absolutely delicious cheesecake! Every member of my family was freaking out over how insanely good this was. Perfect balance of creaminess and bit of tang from the sour cream, and the cookie butter sent it over the top. Cannot wait to try more of your cheesecake recipes!
That’s amazing to hear!! Thank you so much!!!
I just made this for Thanksgiving and it was a big hit! The whole family loved it and ‘was the best cheesecake they ever had’. The texture was perfect and with that crunchy biscoff crust…yum! I let mine cool in the oven for an hour and it was still pretty hot so I put it on a wire rack to cool down further before moving to fridge overnight. It released perfectly from the springform as I just sprayed non stick spray on a paper towel and wiped it on the sides after baking crust. I made the brave decision to invert it to get the bottom metal tin off. I just placed a parchment covered cake board on top, flipped it over, popped the tin off with an offset spatula then placed my cake board on crust and flipped back over. This can get tricky because the crust is pretty slippery on a cake board so must be done carefully. Scary but everything was perfect! Then I saw you use your cake mover in the video, will have to try that next time. Thank you Camila for this wonderful recipe. I’m going to see which cheesecake of yours I can make next!
Also, I just noticed where you said you like the Fat Daddio pans and I see that the bottom on those is nice and flat to easily remove the cheesecake with a spatula or cake mover. I use a Calphalon pan where the lip of the bottom tin is raised. I think the Fat Daddio is worth buying for that reason alone!
Tasted amazing! I let it get almost to room temperature before placing in the fridge and no cracks! As a person with a big sweet tooth I would say this cheesecake is very sweet. If I was to make it again I’d probably cut down on the sugar just a tad.
Excellent recipe and looks so impressive!! The BEST cheesecake I have ever made. Total crowd pleaser. Super delish!!
Thank you for sharing your amazing recipes!! (The chocolate cheesecake recipe is a very close second to this one)
Looking forward to trying your Lemon Cheesecake recipe.
Thank you so much for your wonderful feedback! 😊 I’m thrilled to hear that this cheesecake was such a hit!
I’m so happy you’re enjoying the recipes, and it’s great to hear the chocolate cheesecake is also a favorite. I can’t wait for you to try the Lemon Cheesecake! Please let me know how it turns out, your feedback always makes my day. 💛
Happy baking!
Yeah I made this for thanksgiving and it was beyond good! Had to cut it into 16ths because I was silly and did 8 slices at first and almost went into a coma eating an 1/8th of a slice 😂 but jeeze. This recipe was so good. Everyone that had it loved it. Gonna look at your other recipes! Thanks a million!
I am so glad you liked it!! Thank you so much for your comment!
How many mini cheesecake would this make and would there be any changes that I would have to make in the recipe instructions?
To adapt this Biscoff Cheesecake recipe for mini cheesecakes, here’s how you can adjust:
Yield: This recipe would make approximately 24-30 mini cheesecakes, depending on the size of your mini cheesecake or cupcake pan. Standard cupcake pans hold about 2-3 tablespoons of batter per cavity.
Crust Preparation: Line a standard cupcake/muffin pan with paper liners for easy removal.
Divide the Biscoff crust mixture evenly among the cavities (around 1 tablespoon per cavity), then press it firmly into the bottom using a spoon or the flat side of a small glass. Bake the crust at 325ºF for 5 minutes, then let it cool.
Cheesecake Batter: Prepare the batter as directed. Use a cookie scoop or spoon to evenly distribute the batter over the baked crusts, filling each cavity almost to the top.
Water Bath Alternative: no need for water bath with mini cheesecakes.
Baking Time: Reduce the baking time to 18-22 minutes. Check for doneness by gently jiggling the pan—each mini cheesecake should be set at the edges with a slight jiggle in the center.
Cooling: Let the cheesecakes cool in the pan for about 15 minutes before transferring them to a cooling rack. Once completely cooled, refrigerate for at least 4 hours (or overnight) to set.
Decorating: Follow the same decorating instructions, drizzling melted Biscoff spread over the tops and sprinkling cookie crumbs around the edges or as desired.
Hi! I’ve made this recipe before and it’s amazing. I plan on making one for each gathering I’m having this weekend with friends, one Saturday and one Sunday. Would it be okay for me to make a double batch of the batter tonight (Wednesday) or tomorrow and save half of it in the fridge for Sunday to save time?
Hi Sam yes absolutely it’s ok, just make sure to cover it tightly with plastic, or with a lid.
Thanks so much! So I made my first cheesecake on Wednesday then last night (Thursday) realized maybe I should put it in the freezer so I did. If I’m serving it Saturday night when should I take out of the freezer?
Congrats on making your first cheesecake, how exciting! 🎉 You can take it out of the freezer today and let it thaw in the refrigerator overnight. It will be perfectly defrosted and creamy by Saturday night. Enjoy your cheesecake! 🍰✨
Hi! In error, I bought cottage cheese instead of sour cream. Do you think that will work?
Using cottage cheese instead of sour cream can work as a substitute in the cheesecake batter, but you’ll need to make some adjustments to ensure the texture and flavor remain smooth and creamy. Cottage cheese has a different texture and tang compared to sour cream, but when blended, it can provide similar moisture and tanginess. So just make sure you blend well.
Has anyone tried, or is it possible, to use crushed biscoff cookie sandwiches, with the filling, for the crust? And if so how many, any modifications?
Thank you
I would approach as the oreo crust recipe for example this one: https://www.piesandtacos.com/cranberry-cheesecake/ use the golden oreo recipe in this recipe substituting for the filled biscoff cookies instead.
What size package of biscoff cookies?
Hi Lindsay! Any package that gets you 250g worth of biscoff cookies will be good!
I tried this recipe for the first time and wow. It was the most amazing cheesecake I’ve ever tasted. Everyone in my family had the same opinion as myself. The tips to make the cheesecake moist and not crack were so helpful. I cannot speak highly enough about this cheesecake. Only sad part is that we finished it so fast! Definitely going to be a go to recipe from now on!
Thank you so much Sara, that is wonderful to hear!
this is the best most easiest recipe to follow. It tastes great. it was my first time making cheesecake and it turned out amazing. it left it for 70 minutes in the oven because I was afraid it wasn’t going to set but it did.
Oh awesome! Thank you!!! Im so happy to hear!
This cheesecake is super easy to make and came out perfect!! Sooooo creamy and delicious. Everyone loved it. Will make again for sure!!
Hi! Love this recipe. Does the oven need to be cracked open during the hour after baking?
I don’t crack mine open. I leave it shut.
Wow!! I made this recipe for Easter dinner this evening also made a mini egg one and the entire family voted this was the best!! It was so beautiful wish I could share a picture…
Also this is my first time ever writing a review on a recipe! It was that good
Hi Celine, I am so glad to hear that! Thank you! I’m very happy you had a fabulous dinner and your family loved the cheesecake you made!
Happy Easter!
Camila
This is absolutely delicious!! My coworkers raved about it! So rich and creamy and not too sweet. Will absolutely be making this again. The only thing I changed was adding about 1-2 tablespoons of lemon juice to brighten up the filling. It was marvelous! Thanks so much!
This will be my 5th time making this cheesecake. It is AMAZING! 10/10 recommend!
Made this as a pregnancy craving. I really wanted the Crumbl Cookie Biscoff cheesecake cookie, but my husband convinced me to make the cheesecake myself. The cheesecake was so easy to make and tasted delicious! My husband said it’s the best cheesecake he’s had. Thank you for posting this recipe!
Wow awesome! So glad you liked it!!
Made this twice, once for coworkers and once for family and it was so heavenly and delectable, disappeared within an hour. It’s my new favourite!!
That’s wonderful to hear! Thank you 🙂
First time making a cheesecake & this turned out amazing! My daughter kept asking me to make a version she saw on ticktock & came across this recipe. I had to bake longer than 70min at 325 but just keep checking the center until it came out clean. Highly recommend
That’s wonderful to hear! Thank you so much!
Hi Camila – I’m planning on making this tonight, but I only have a 10in and an 8in cheesecake pan. The 8 inch is only 2.5 in deep, is this deep enough? And if not, do I need to adjust anything for the 10 inch? Thank you!!!
I would use the 8 inch one. You can fill it almost all the way to the top. If it’s too full, pour the batter in cupcake tins and bake after the cheesecake is done (just keep it in the fridge meanwhile). The 10″ will be too thin.