I think desserts are best eaten when shared with a special someone. Wouldn’t you agree?
If you feel like eating them all by yourself, then be my guest. Grab a spoon and feast up straight from the pan!
Yield: 1 4 1/2-inch cheesecake
Prep time: 10 minutes
Cook time: 40 minutes
For the crust:
5 biscoff cookies, finely ground
1 tablespoon unsalted butter, melted
1 teaspoon granulated sugar
pinch of salt
For the filling:
6 ounces neufchatel cheese, softened
1 tablespoon creamy biscoff spread
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 large egg
pinch of salt
2 teaspoons all-purpose flour
1. Preheat the oven to 350ºF. Lightly grease a 4 1/2-inch spring-form pan with a nonstick spray.
2. In a bowl, combine all crust ingredients until evenly moistened. Pour into the spring-form pan. Using the smooth bottom of a shot glass, press the crumbs down into the base and pack firmly. Bake for 10 minutes. Reduce oven temperature to 300ºF.
3. With an electric mixer, beat the cream cheese, biscoff spread, sugar, and vanilla until combined. Add the flour and continue to beat. Add the egg, beating just until combined. Do not overmix.
4. Pour the cheesecake mixture into the crust. Tap the pan on the counter to bring all air bubbles to the surface. Bake in a water bath for 40 minutes, or until the center is slightly jiggly, but not wet when lightly touched. Turn the oven off, but leave the cheesecake in, with the door prop open. Let it sit for 30 minutes, then move to a cooling rack to cool another 30 minutes.
5. Run a knife around the edge of the pan and then cover with plastic wrap before refrigerating the cake. Chill for 5 hours, or overnight.
6. Garnish with crushed biscoff cookies before serving.
Recipe adapted from Dessert for Two