Biscoff Japanese Cheesecake is a cloud-like, jiggly cheesecake with a deep caramelized cookie flavor. It combines the airy, soufflé-style texture of a Japanese cheesecake with the spiced, buttery taste of Biscoff cookies and spread. This recipe works because the cookie crumbs and spread add moisture and flavor without weighing down the delicate batter, resulting in a dessert that is both light and rich.
Ingredients
- 6 large eggs, separated (room temperature)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1/2 cup (120 g) Biscoff spread (smooth)
- 1/2 cup (60 g) Biscoff cookie crumbs (about 6 cookies, finely crushed)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to make it watertight.
- In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not let it boil. Remove from heat and let cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the egg yolks, one at a time, beating well after each addition. Mix in the Biscoff spread and vanilla extract.
- Gradually pour in the warm milk-butter mixture, beating on low until combined.
- Sift the flour, cornstarch, and salt over the batter and fold in gently with a spatula until no lumps remain. Stir in the cookie crumbs.
- In a separate clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/4 cup (50 g) of the sugar, continuing to beat until stiff, glossy peaks form (about 5 minutes).
- Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites until just combined. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60–75 minutes, until the top is golden brown and a skewer inserted in the center comes out clean (the center should still jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath, run a knife around the edges, and let cool completely. Chill in the refrigerator for at least 4 hours or overnight before serving.
Tips
- Room temperature ingredients: Ensure eggs and cream cheese are at room temperature to prevent lumps and ensure a smooth batter.
- Water bath: The water bath is essential for even, gentle heat. If your pan leaks, use a double layer of foil.
- Don’t overmix: Fold the egg whites gently to keep the airy texture. Overmixing will deflate the batter and result in a dense cake.
- Substitution: If you don’t have Biscoff spread, you can use 1/2 cup of crushed Biscoff cookies mixed with 2 tbsp of melted butter, but the flavor will be less intense.
Serving Suggestions
Serve chilled or at room temperature. Dust with powdered sugar and drizzle with extra melted Biscoff spread. A dollop of whipped cream and a sprinkle of crushed cookies on top adds a nice contrast.
Variations
- Chocolate Biscoff: Replace 2 tbsp of flour with 2 tbsp of cocoa powder for a chocolatey twist.
- No-Bake Version: For a no-bake alternative, skip the egg whites and fold in 1 cup of whipped cream instead. Chill for 6 hours or until set.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cheesecake (without toppings) in plastic wrap and then foil; freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat individual slices in the microwave for 10–15 seconds to soften, but it’s best enjoyed cold.
Frequently Asked Questions
Why did my cheesecake crack? Cracks are usually caused by overbaking or a sudden temperature change. Make sure to cool the cheesecake gradually in the oven with the door ajar, and don’t skip the water bath.
Can I use a different size pan? Yes, but adjust the baking time. An 8-inch pan will take longer, while a 10-inch pan will take less time. Check for doneness with a skewer.
Can I make this without a water bath? You can, but the texture may be less creamy and more prone to cracking. If you skip it, place a pan of hot water on the lower oven rack to create steam.
Can I use crunchy Biscoff spread? Yes, crunchy spread will add little bits of cookie texture, which is nice. Just be aware it may make the batter slightly less smooth.
How do I know when it’s done? The cheesecake should be set at the edges but still slightly jiggly in the center. A skewer inserted in the center should come out clean or with just a few moist crumbs.
Can I reduce the sugar? Yes, you can reduce the sugar to 1/3 cup (65 g) total, but the cheesecake will be less sweet and may be slightly more delicate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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