CheesecakesDessertsRecipes
Easy 6-Ingredient Biscoff Basque Cheesecake (No Water Bath recipe!)
Creamy 6-ingredient Biscoff Basque cheesecake drizzled with melted Biscoff spread and topped with Biscoff crumbs, with a slice held above the whole cheesecake.
Looking for an easy, creamy, and indulgent dessert? This 6-Ingredient Biscoff Basque Cheesecake is the answer! This no-water-bath cheesecake recipe is perfect for beginners and seasoned bakers alike. With its rich, caramelized top, smooth Biscoff spread drizzle, and crunchy Biscoff crumbs, every bite is pure bliss.
Whether you’re a fan of classic Basque cheesecake or obsessed with Biscoff desserts, this simple recipe is guaranteed to impress. Plus, it’s ready in no time with just six ingredients. Discover how to make the best Biscoff cheesecake
Cream cheese (full fat)
Biscoff spread (smooth)
Plain flour
Double/heavy cream
Medium eggs
Caster/superfine sugar
Keep scrolling down to get the full recipe
Creamy 6-ingredient Biscoff Basque cheesecake drizzled with melted Biscoff spread and topped with Biscoff crumbs, with a slice held above the whole cheesecake.
Ingredients
Biscoff Basque Cheesecake
400g cream cheese (full fat)
250g Biscoff spread (smooth)
20g plain flour
210g double/heavy cream
3 medium eggs
8tbsp caster/superfine sugar
Topping
7 Biscoff biscuits
2tbsp Biscoff spread
Instructions
INSTRUCTIONS
Biscoff cheesecake
Remove the cream cheese and cream 1 hour before to let them come down to room temperature.
Mix the cream cheese, Biscoff spread cream and sugar together with electric beaters.
Mix the eggs in a separate bowl until combined.
Add the eggs, mix to combine.
Add the sifted flour, use a spatula to fold into the wet
ingredients.
Add the cream, mix until combined and smooth using a spatula.
Assemble
Pour the Biscoff Basque mixture in a sieve and push it through a sieve using a spatula into the lined 7" cake tin.
Tap the cheesecake on the counter a few times to get rid of any air bubbles.
Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 24mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isn't burning too much
The cheesecake should still be jiggly when you take it out the oven.
Let the cheesecake cool for 30 mins, then cover with cling film (do not let the cling film touch the top of the cheesecake) or a plate and place it in the fridge overnight.
To serve
Basque cheesecakes tastes amazing if you let it sit out of the fridge before serving. If you are not planning on serving the whole cheesecake, I would recommend cutting only the slices you need and let sit out of the fridge for 5-10 minutes before serving. If you live in a hot country you might not need to let the slice sit out of the fridge before serving.
It's best to keep the cheesecake in the fridge when you are not using it so it doesn't become too soft.
I love to serve mine with a dollop of whipped cream in the side!
