I remembered I had two packages of Biscoff cookies in my cupboard. If you've never had Biscoff cookies, I strongly encourage you to try them. And if you can find it, buy the spread as well. I love to spread it on warm toast. And just eat it with a spoon straight from the jar. I'm tellin' ya', the stuff is AMAZING.
Back to the cookies...
Since one of my goals for 2013 is to write more recipes, I decided to create something special with these cookies. Cheesecake kept reappearing in the back of my head. I haven't made a cheesecake in ages and was really craving one.
So I started writing and testing and playing and came up with this Chocolate Biscoff Cheesecake. It's frickin' awesome. So smooth and creamy and chocolaty. Is that a word?
It's a bad thing to keep around the house though because I could just sit on the kitchen floor and eat the entire thing myself. That would not be good.
On a side note, I'm entering this magnificent cheesecake into a Better Recipes Contest for the Best Chocolate Recipe Ever. You can find the link to my recipe here. I'd be much obliged if you'd click on that link and vote for my cheesecake!
Chocolate Biscoff Cheesecake
Recipe written by The Chef Next Door
Print this recipe
1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
1/3 cup unsalted butter, melted
12 ounces semi-sweet chocolate, roughly chopped (I used Bakers Chocolate sqaures)
24 oz. (3 - 8 oz. packages) low fat cream cheese, room temperature
1 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1 cup light sour cream
4 ounces semi-sweet chocolate, chopped
1/3 cup heavy whipping cream
1 tsp unsalted butter, at room temp
Spray the bottom and sides of a 9-inch spring form pan with non stick cooking spray. Preheat oven to 350 degrees with rack in center of oven.
For the crust: In a medium bowl combine the Biscoff crumbs and melted butter and mix well. Press the crumbs evenly over the bottom of the spring form pan. Set that pan on a sheet pan and bake in the oven for about 10 minutes. Remove and let cool slightly.
For the filling: Put the chopped chocolate in a bowl and microwave on high until completely melted and smooth, about 2 1/2 minutes. Set aside to cool slightly.
Meanwhile, in the bowl of your stand mixer beat the cream cheese until smooth.
(Just a neat tidbit of info...the Kitchen Aid I use was handed down to me from my grandmother. I think it's about 50 years old! I love that it's still in great condition and works perfectly. I have a new glass bowl and the metro design beater blade on my Amazon wish list!)
Gradually beat in the sugar. Add the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed along the way. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and beat until mixed well and smooth.
Pour the filling into the cooled crust and place in the oven. Bake your cheesecake for approximately 50 minutes or until firm. Remove from oven and carefully run a knife around the inside edge of the pan to loosen the cheesecake. Let the cake cool and then cover and refrigerate for a few hours before topping with ganache.
For the ganache: Place the chopped chocolate in a bowl. Heat the cream and butter in a saucepan over medium heat and bring just to a boil. Immediately pour the cream over the chocolate and allow to stand for a few minutes, then stir until smooth. Let the chocolate cool for a few more minutes, then using a spoon drizzle it all over the cheesecake. Make any pattern you'd like! If you wish, you could spread the chocolate over the cake so that it covers it completely. Cover and refrigerate for several hours or overnight. When ready to eat, slice and serve.