Image gallery for: Biscoff strawberry cheesecake biscoff strawberry cheesecake recipe food cake fy tiktokfood fyp foryou foryoupage cookie dough 250 gr biscoff cookies 95 gr unsalted butter cheesecake batter 900 gr cream cheese 100 gr yogurt greek 135 gr granulated sugar 8 gr vanilla sugar 1 packet 45 gr cornstarch 3 egggs large strawberry mixture 250 gr strawberries 80 gr granulated sugar topping 200 gr biscoff spread garnish biscoff spread biscoff cookies strawberries grind the biscoff cookies finely in a food processor melt the unsalted butter in a saucepan over low heat in a deep bowl combine the finely ground biscoff cookies with the melted butter until you get a cohesive mixture take a springform or baking pan and line it with parchment paper press the cookie dough evenly into the bottom of the pan you can use the bottom of a spoon as a tool place the cookie dough in the refrigerator for a while in a skillet combine the strawberries and sugar over medium high heat bring to a boil and cook for 5 7 minutes or until the strawberries become soft stir regularly take a bowl and place a sieve over it add the strawberry mixture to the sieve and press it down with a spatula or spoon to strain it transfer the strawberry mixture to a pastry bag in a deep bowl combine the cream cheese yogurt sugar and vanilla sugar mix for 1 minute until well combined sift the cornstarch over the mixture and mix for another minute put away the mixer and use a spatula from now on add the eggs one at a time folding them gently into the cheesecake batter spoon half of the cream cheese mixture over the cookie dough and spread it evenly distribute the strawberry mixture on top spoon the remaining cheesecake batter over the strawberries and spread it evenly place the biscoff cheesecake with strawberry filling in a preheated oven at 125 ℃ 257 ℉ bake for 60 minutes or until the edges are set and the center still has a slight jiggle turn off the oven and leave the cheesecake in the oven for 1 hour this helps prevent the cheesecake from collapsing or cracking remove the biscoff cheesecake with strawberry filling from the oven and refrigerate it covered preferably overnight melt the biscoff spread in a saucepan over low heat stirring continuously pour the melted biscoff spread over the cheesecake refrigerate the biscoff strawberry cheesecake covered for 30 45 minutes or until the biscoff spread is firm cut the biscoff strawberry cheesecake into beautiful rectangles pipe lines of biscoff on the cheesecake and garnish with biscoff cookie crumbs and strawberries tips adjust sugar to taste replace vanilla sugar with vanilla extract i used a 28x18 cm 11x7 inch springform pan you can also use frozen strawberries if so thaw the strawberries before using them and drain any excess liquid allow the cream cheese and yogurt to come to room temperature for a smoother and airier mixture add the eggs one at a time and avoid overmixing overmixing can create air bubbles which can lead to cracks in the cheesecake when decorating the cheesecake you can get creative in addition to biscoff cookie crumbs and strawberries you can also add a bit of molten chocolate or whipped cream for extra flair