Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeDessertAmerican
New York-Style Biscoff Cheesecake
A baked New York-style cheesecake with a crunchy Biscoff cookie base and glossy Biscoff swirl, inspired by another creator's recipe.
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Serves
- 12
- Per serving
- 560 kcal
In short
A baked New York-style cheesecake with a crunchy Biscoff cookie base and glossy Biscoff swirl, inspired by another creator's recipe. Ready in about 1 hr 45 min (30 min prep, 1 hr 15 min cooking), serves 12, around 560 kcal per serving.
Ingredients
For 12 servings
Method
Preheat the oven to 175°C (350°F) and wrap the outside of a 23 cm (9-inch) springform pan in foil.
Mix the crushed Biscoff cookies with the melted butter until it feels like wet sand. Press firmly into the bottom of the pan and bake for 8 minutes, then let cool.
Lower the oven to 160°C (320°F) and boil some water for a water bath.
Beat the cream cheese, sugar, flour, and salt on medium-low until completely smooth, scraping down the bowl often.
Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined. Don't overmix, or the cheesecake can crack.
Stir in the 150 g of Biscoff spread until fully blended, then pour the batter over the crust.
Place the pan in a roasting dish and pour hot water halfway up the sides of the springform pan.
Bake for 60 to 70 minutes, until the edges are set and the center still has a gentle wobble.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 6 hours, preferably overnight.
Warm the remaining Biscoff spread until pourable, spread it over the top, swirl with a knife, and sprinkle with crushed cookies before serving.
Nutrition per serving
- Calories
- 560kcal
- Protein
- 8g
- Carbohydrates
- 50g
- Fat
- 37g
- Fibre
- 1g
- Sugar
- 36g
Estimated values per serving (1 of 12 slices). AI estimate, not medical advice.
Tips & variations
Room Temperature Is Key
Let your cream cheese, eggs, and sour cream sit out for about an hour so the batter mixes up smooth with no lumps.
Avoid Cracks
Use the water bath and cool the cheesecake slowly in the turned-off oven. Gentle, gradual temperature changes keep the top smooth.
Clean Slices
Dip a sharp knife in hot water and wipe it between each cut for neat, bakery-style slices.
Extra Crunchy Version
Use crunchy Biscoff spread in the swirl and fold some chopped cookies into the batter for added texture.
Mini Cheesecakes
Divide the crust and filling into a lined muffin tin and bake for about 25 minutes for easy individual servings.
Questions about this recipe
How long does New York-Style Biscoff Cheesecake take?
About 1 hr 45 min in total: 30 min of prep and 1 hr 15 min of cooking.
How many people does it serve?
This recipe makes 12 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 560 kcal per serving, with about 8 g protein, 50 g carbohydrates and 37 g fat. These are AI estimates, not lab values.
From our Instagram post
That first bite of this New York–style Biscoff Cheesecake… silky, creamy, and wrapped in that warm caramel-spice aroma only real @biscoff cookies can give.
The filling is velvety and rich, contrasted by a crunchy cookie base that holds everything together.
Inspired by @nick.digiovanni recipe, I baked it low and slow for that classic New York texture—smooth, dense, and beautifully set. And yes… the glossy Biscoff swirl on top is pure temptation.
What cheesecake flavor should I create next?
Save this recipe for your next baking day
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
