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Biscoff Burnt Basque Cheesecake I’ve tested a LOT of cheesecake recipes, and this is the first one I’m confident you’ll get right on your very first try. Perfectly set in the centre, but still ridiculously creamy and melt-in-your-mouth. And that caramel Biscoff flavour? Just so, so good. INGREDIENTS Cream cheese — 350g Whipping cream — 220g Biscoff spread — 120g Sugar — 70g Cornflour — 20g Vanilla — 1 tsp Salt — a pinch Biscoff spread — 20g, for topping METHOD *Bring your cream cheese to room temperature. *Mix the softened cream cheese, sugar, Biscoff spread, vanilla and salt until completely smooth. *Add the whipping cream and mix until combined. *Sift in the cornflour and gently fold until just combined. Don’t overmix. *Line a 6-inch cake pan with baking paper, pour in the batter and bake at 220°C for 25 minutes. *For that deep burnt Basque colour, move it to the top rack for another 5 minutes, keeping a close eye on it. *Let it cool completely and refrigerate before serving. Finish with the extra 20g Biscoff spread on top. I’m adding a few special tips in the comments to make sure you get that perfect set centre and gorgeous burnt top every time, so make sure you check those before you bake! Save this for your next cheesecake craving 🤎 (biscoff cheesecake, burnt basque cheesecake, basque cheesecake, cheesecake recipe, biscoff dessert, easy cheesecake, homemade cheesecake, baking recipes, dessert recipes, easy bakes)

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