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Sense & Edibility's Espresso Cheesecake with Biscoff Crust
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Espresso Cheesecake with Biscoff Crust

Coffee and dessert in one!
Course Sweets
Cuisine European
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 25 minutes
Servings 8 servings

Ingredients

  • 2 tbsp instant espresso powder
  • 2 tsp hot water
  • 1/2 tsp vanilla extract
  • 13 oz Lotus Biscoff cookies about 1 1/2 pkgs
  • 1/3 cup unsalted butter  melted
  • 4- 8 oz packages cream cheese softened
  • 1 1/4 cup granulated sugar
  • pinch of kosher salt
  • 4 large eggs
  • 1/3 cup cornstarch

To garnish:

  • 1 cup heavy whipping cream
  • 1 tbsp granulated sugar
  • ground cinnamon if desired

Instructions

  •  Preheat your oven to 350°F. Bring a large pot of water to a boil. Once the water is boiling, pour it into a cake pan that has a larger circumference than the 9" springform pan you will bake the cheesecake in. Wrap the bottom of the springform pan in TWO layers of heavy duty aluminum foil. Alternatively, use a regular cake pan and omit the foil wrapping. 
  • Combine the espresso powder, hot water, and vanilla extract in a small bowl. Stir to dissolve the powder and set aside to cool.
  • Use a food processor to pulse the Biscoff cookies to a fine crumb. With the processor running, slowly add the melted unsalted butter to bind it together. You should be able to squeeze a handful of the crumbs and have it hold together. If it doesn't hold together add a little more butter. Press this into an even layer in your foil-wrapped pan and bake for ten minutes. Once finished, remove from the oven and let it cool. Don't turn off the oven. Carefully place the larger, water-filled pan into the oven.
  • In the bowl of a stand mixer, beat the cream cheese it until it's smooth. Add the sugar and salt and mix on medium speed for three minutes, scraping down after a minute and a half. 
  • Turn your mixer's speed to low and add the espresso syrup to the bowl. Increase the speed to medium and mix for a few seconds; then scrape down the bowl once more.
  • Lower the mixing speed again, and add your eggs to the bowl, one at a time. Mix the batter for one minute after the addition of each egg, then scrape down the bowl. Add the cornstarch once all of your eggs have been added. Mix for one minute, scrape down, then mix again for thirty seconds.
  • Pour the batter into the prepared pan, and carefully place this pan into your bain-marie. Bake for one hour.
  • Turn off your oven and crack the oven door open (prop it open with a wooden spoon, if necessary). After an hour, remove the cheesecake from the oven, then from the bain-marie, and remove the foil wrapping. Place it in the fridge and allow it to cool completely- about three to four hours. Once the cheesecake has cooled completely, remove the springform collar. 

Prepare the whipped cream:

  • Combine the whipping cream and sugar in a mixing bowl.  Using a whisk or an electric hand mixer, whip until the cream holds stiff peaks. 
  • Use a piping bag, or the corner of a plastic bag with the end snipped off, to pipe dollops of whipped cream.
  • Sprinkle with a small amount of ground cinnamon if desired and enjoy! 

Notes

If you're using a standard cake pan, you'll have to loosen the cheesecake from the side of the pan before de-panning. Use a thin, sharp knife to run around the cheesecake between it and the pan. Flip the cheesecake over onto a clean plate to remove it from the pan. If it sticks, you'll need to flip it bake over and warm the bottom in a hot water bath. Once it flips out easily, flip it right side up by inverting a plate onto the bottom and turning over.