Theese Tiramisu Cheesecake are smelled delicious when I took it out of the oven and placed it onto our tiny kitchen balcony to cool. I was really quite pleased with it and couldn’t wait to try it the next day, after it had properly chilled.
- 22 Biscoff cookies
- 15g (or 1 tablespoon) melted butter
- 2½ tablespoons of Kahlua
- ¾ tablespoon Baileys
- 4 teaspoons of instant coffee powder
- 700g (or 1½ pounds) cream cheese, at room temperature
- 125g (or ¾ cup + 2 teaspoons) granulated sugar
- 3 whole eggs
- 1 egg yolk
- 100ml (or ⅓ cup + 4 teaspoons) whipping cream
- cocoa for dusting (optional)
- powdered sugar for dusting (optional)
- Start with the cheesecake crust. Preheat your oven to 175°C/350°F and line the bottom of a 18-cm (7-inch) springform pan with baking parchment. Make sure that you have a roasting pan that's big enough for the springform pan to sit in.
- In a food processor, blitz the Biscoff cookies to a fine powder. Add the melted butter and blitz briefly to combine. Tip the cookie mixture into the prepared springform pan and, using the back of a spoon, press the crumbs into an even layer into the bottom of the springform pan. Bake for about 8 minutes, or until slightly golden and the kitchen smells of freshly baked Biscoff cookies.
- In the meantime, make some coffee extract. Combine the Kahlua, Baileys and instant coffee powder in a small saucepan. Heat over low heat, stirring until the coffee granules have dissolved. Don't allow the mixture to become too hot, or you will cook off the alcohol. Set aside to cool.
- In a medium-sized bowl, mix together the cheese and sugar. Beat in the eggs an egg yolk, one at a time. Next, mix in the whipping cream, followed by the coffee extract. The batter should look smooth and shiny.
- This cheesecake is baked in a water bath, so the bottom and sides of the springform pan need to be wrapped with aluminum foil to ensure that the water will not come in contact with the cake. First, bring 2 liters (a little more than 2 quarts) of water to a boil in a kettle. Get a piece of aluminum foil and place the sprinform pan in the middle of the foil. Wrap the sides of the foil around the pan. Repeat with another piece of aluminum foil. Finally, crimp the tops of the foil sheets around the top edge of the pan.
- Place the springform pan in a large, high-sided roasting pan. Place a sieve over the springform pan and gently pour in the cream cheese batter. Passing the batter through a sieve ensures that no lumps of cheese end up in the cake. Press the batter through the sieve with a rubber spatula. Place the roasting pan (with the sprinform pan in it) in the oven. Carefully pour the boiling water into the roasting pan, about halfway up to the sides of the springform pan. Bake for about 60 minutes, then place a piece of aluminum foil on top of the cake if it's browning too fast and bake for another 25 minutes, or until the edges of the cake are set but the center of the cake is still a little wobbly.
- Carefully take the roasting pan out of the oven. Take the springform pan out of the water bath, discard the hot water and leave the cheesecake to cool to room temperature. Once the cheesecake has cooled, cover with plastic wrap and place in the fridge for at least 4 hours or overnight.
- Allow the cheesecake to come to room temperature before serving. This takes about 3 hours. Remove the cake from the springform pan by running a knife betwen the edge of the cake and the pan. Open the springform collar and gently remove it. If you want to do a star design on your cheesecake, first dust the top with powdered sugar, place cut out paper stars on top of it and dust with cocoa. If you don't care about a star design, just dust with cocoa, but even that it optional.