Gluten-Free Biscoff Cheesecake
Indulge in the ultimate dessert experience with this luscious Gluten-Free Biscoff Cheesecake, a treat that combines creamy decadence with the warm, spiced flavor of Biscoff-style cookies. This recipe features a buttery gluten-free cookie crust, layered with a velvety cream cheese filling and topped with a generous layer of smooth Biscoff spread. Perfect for those with dietary restrictions, this cheesecake delivers all the indulgence without the gluten. With simple, step-by-step instructions and a stunning finish of whipped cream piping, it’s as stunning as it is delicious. Ideal for celebrations, gatherings, or simply treating yourself, this dessert promises to impress every guest while being completely gluten-free, making it the perfect centerpiece for a special occasion.
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Ingredients
- 200 grams Gluten-free Biscoff-style cookies
- 80 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 200 grams Sour cream
- 1 tablespoon Gluten-free cornstarch
- 3 large Eggs
- 200 grams Whipped cream
- 100 grams Biscoff spread
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan.
Step 2
In a food processor, grind gluten-free Biscoff-style cookies into fine crumbs.
Step 3
Melt the unsalted butter and mix it with the cookie crumbs until well-combined.
Step 4
Press the crumb mixture evenly into the bottom of the greased springform pan to form a crust.
Step 5
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.
Step 6
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Step 7
Add vanilla extract, sour cream, and gluten-free cornstarch to the cream cheese mixture and mix until well-combined.
Step 8
Add the eggs one at a time, mixing on low speed until each is just incorporated.
Step 9
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 10
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
Step 11
Turn off the oven and leave the cheesecake inside for 1 hour to slowly cool down. This helps prevent cracks.
Step 12
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Step 13
Before serving, spread Biscoff spread over the top of the cheesecake.
Step 14
Pipe the whipped cream around the edges of the cheesecake for decoration.
Step 15
Slice and enjoy your delicious gluten-free Biscoff cheesecake!
Nutrition Facts
| Serving size | (1596.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5847.0 |
| Total Fat 449.3g | 0% |
| Saturated Fat 245.7g | 0% |
| Polyunsaturated Fat 10.4g | |
| Cholesterol 1552.1mg | 0% |
| Sodium 2747.9mg | 0% |
| Total Carbohydrate 403.9g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 304.2g | |
| Protein 72.2g | 0% |
| Vitamin D 243IU | 0% |
| Calcium 1044.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1280.1mg | 0% |
Source of Calories