Experience the delightful fusion of creamy cheesecake swirled with fresh strawberry sauce, all nestled atop a crunchy Biscoff cookie crust. This dessert harmoniously combines the rich, spiced flavor of Biscoff cookies with the sweet and tangy notes of strawberries, resulting in a treat that’s both visually appealing and irresistibly delicious.
Why You’ll Love This Recipe
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Unique Flavor Combination: The spiced caramel undertones of Biscoff cookies perfectly complement the fresh, fruity essence of strawberries, creating a distinctive and memorable dessert.
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Textural Delight: The contrast between the crunchy Biscoff crust and the smooth, creamy cheesecake filling offers a satisfying mouthfeel in every bite.
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Visually Stunning: The vibrant strawberry swirls not only enhance the flavor but also add an elegant touch, making this cheesecake a showstopper at any gathering.
Ingredients
Biscoff Cookie Crust
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250 grams Biscoff cookies (approximately 30 cookies)
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5 tablespoons unsalted butter, melted
Strawberry Swirl
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1 cup fresh or frozen strawberries, hulled and chopped
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2 tablespoons granulated sugar
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1 teaspoon cornstarch
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2 teaspoons water
Cheesecake Filling
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24 ounces cream cheese, softened to room temperature
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1 cup granulated sugar
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1 cup sour cream, room temperature
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1 teaspoon vanilla extract
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3 large eggs, room temperature
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
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Prepare the Crust:
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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a food processor, pulse the Biscoff cookies into fine crumbs. Combine the crumbs with melted butter until the mixture resembles wet sand.
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Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
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Make the Strawberry Swirl:
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In a small saucepan over medium heat, combine the chopped strawberries and sugar. Cook until the strawberries release their juices and soften.
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In a separate bowl, mix the cornstarch and water until smooth. Add this mixture to the saucepan and cook, stirring continuously, until the sauce thickens. Remove from heat and let it cool.
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Prepare the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add the sugar and mix until well combined. Incorporate the sour cream and vanilla extract, mixing until smooth.
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Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to prevent incorporating too much air.
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Assemble the Cheesecake:
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Pour half of the cheesecake filling over the cooled crust.
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Drop spoonfuls of the strawberry sauce over the filling. Use a skewer or knife to gently swirl the sauce into the filling.
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Repeat with the remaining cheesecake filling and strawberry sauce, creating a marbled effect on top.
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Bake:
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Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan, creating a water bath.
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Bake at 325°F (163°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
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Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
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Chill:
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Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, to set completely.
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Servings and Timing
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Servings: 12
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Preparation Time: 30 minutes
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Cook Time: 1 hour
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Cooling and Chilling Time: Approximately 5 hours
Variations
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Mixed Berry Swirl: Substitute strawberries with a combination of berries such as raspberries, blueberries, and blackberries for a different flavor profile.
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Chocolate Drizzle: After the cheesecake has set, drizzle melted dark chocolate over the top for an added layer of decadence.
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No-Bake Version: For a no-bake alternative, prepare the crust and filling as directed, but refrigerate the assembled cheesecake until set, omitting the baking steps.
Storage/Reheating
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Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 5 days.
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Freezing: To freeze, wrap the cheesecake or individual slices tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
FAQs
How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid overmixing, which can incorporate excess air and lead to cracks. Baking the cheesecake in a water bath also helps maintain even temperature and prevents cracking.
Can I use frozen strawberries for the swirl?
Yes, thaw the strawberries completely and drain any excess liquid before cooking them into a sauce.
What is the purpose of the water bath in baking cheesecakes?
A water bath provides gentle, even heat, reducing the risk of cracks and ensuring a smooth, creamy texture.
How long should I let the cheesecake cool before refrigerating?
Allow the cheesecake to cool in the oven with the door slightly open for about 1 hour, then remove it and let it reach room temperature before refrigerating.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream in this recipe.
How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle when gently shaken.
Can I add toppings to this cheesecake?
Absolutely. Garnish with fresh strawberries, whipped cream, or a drizzle of melted white or dark chocolate before serving.
Is it necessary to strain the strawberry sauce?
Straining removes seeds for a smoother texture but is optional based on your preference.
How do I achieve a smooth cheesecake batter?
Ensure all ingredients are at room temperature and mix on low speed to avoid incorporating too much air, which can cause cracks.
Can I make mini cheesecakes using this recipe?
Yes, you can divide the crust and filling among a muffin tin lined with cupcake liners. Adjust the baking time to approximately 20-25 minutes, but monitor closely for doneness.
Conclusion
The Strawberry Swirl Cheesecake with a Crunchy Biscoff Crust is a delectable dessert that marries the spiced, caramelized flavor of Biscoff cookies with the sweet and tangy notes of fresh strawberries. Its harmonious blend of textures and flavors makes it a perfect treat for any occasion, sure to impress both the eyes and the palate
Print
Strawberry Swirl Cheesecake with a Crunchy Biscoff Crust
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes + chilling
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Swirl Cheesecake combines a creamy vanilla filling with luscious strawberry swirls and a buttery Biscoff cookie crust. The warm spice from the cookies pairs perfectly with the fruity topping, making this dessert an irresistible showstopper.
Ingredients
- For the Biscoff Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 5 tablespoons melted butter
- 1 tablespoon sugar (optional)
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup sour cream or Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or flour
- For the Strawberry Swirl:
- 1/2 cup fresh or frozen strawberries
- 1–2 teaspoons sugar
- 1 teaspoon lemon juice
- (Cook and mash into a smooth puree)
Instructions
- Preheat Oven:
- Preheat to 325°F (160°C). Line or grease an 8- or 9-inch springform pan.
- Make the Crust:
- Mix Biscoff crumbs and melted butter until evenly coated.
- Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
- Prepare the Strawberry Swirl:
- In a small saucepan, cook strawberries with sugar and lemon juice until soft.
- Mash or blend, then cool completely.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add sour cream, vanilla, and cornstarch. Mix in eggs one at a time just until combined.
- Assemble:
- Pour filling over cooled crust. Drop spoonfuls of strawberry puree and swirl with a knife or skewer.
- Bake:
- Bake for 45–55 minutes, or until center is just set.
- Turn off oven, crack the door, and let cool slowly.
- Chill:
- Refrigerate at least 4 hours or overnight before slicing.
Notes
- Use Greek yogurt for a lighter filling.
- Swap strawberries for raspberries or mixed berries if desired.
- For clean slices, use a hot knife and wipe between cuts.
Nutrition
- Calories: 330 kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
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